
Class XS_iVliI 

Book ^R^— 

CopigtitN^- 

CQEXBIGHT DEPOSIT. 



•'^ 



The 



Packers' Encyclopedia 



Blue Book of the American Meat Packing 
and Allied Industries 



A Hand-Book of Modern Packing House Practice, a Statistical 

Manual of the Meat and Allied Industries, and a Directory 

OF the Meat Packing, Provision, Sausage Manufacturing, 

Rendering and Affiliated Trades. 



Paul I. Aldrich 

EDITOR 



Published by 
The National Provisioner 

CHICAGO 






Copyright 1922 

by the Food Trade Publishing Co. 

Publishers of The National Provisioner 

Chicago and New York 

All rights reserved 



b 




Press of 

The Blakely Printing Co., 

Chicago 



JUL 19 1922 

©CI.An74966 



PREFACE 

This Packers' Encyclopedia has been compiled as the 
result of an insistent demand for a ready reference work on 
the meat packing and allied industries. It has been felt for a 
long time that such data on the largest industry in the 
United States should be brought together. It was considered 
appropriate that this task should fall to the official trade pub- 
lication of the industry, The National Provisioner. 

The work naturally divides into three parts, each of 
which is decribed more in detail in its own foreword. 

Part I is a Hand-book of Modern Packing House Prac- 
tice. The material is arranged in the simplest possible form, 
by classes of animals, nature of products and order of opera- 
tions. An attempt has been made to approximate the latest 
and best American packing house practice, condensed within 
the space available in a single volume, and adapted to the 
needs of the average operator. 

This portion of the work is what gave the book its name. 
The Packers' Encyclopedia. Its preparation would not have 
been possible save for the generous co-operation of the lead- 
ing operating experts of the industry. 

Part II is a Statistical Section which offers, chiefly in 
chart form, graphic comparisons covering a decade of the 
number and prices of meat animals and their chief products ; 
production, exports, imports and consumption. Freight rate 
data and officially-adopted trade term definitions are also in- 
cluded for the convenience of the reader. 

Part III is the first comprehensive Trade Directory ever 
attempted for the industry. Here is listed data of corporation 
information, capacity, operations, brands and trade-marks, 
equipment, etc., covering the meat-packing industry of the 
United States and Canada, together with names of packers iij 



vi PREFACE 

other countries. There are also lists of wholesale meat deal- 
ers, sausage manufacturers, renderers and other allied trades. 
This section of the work, though more readily subject to 
change than the others, nevertheless will be of great practical 
interest and value. 

The aim throughout has been to prepare a work of ready 
reference and strictly practical purpose, which should meet 
the average man's every-day need. In shaping the plan and 
carrying out the purpose of the work the Editor desires to 
acknowledge the invaluable assistance of Arnold C. Schueren. 
It is not out of place here to express the hope that this book 
is a step on the way to an adequate industry library. 



TABLE OF CONTENTS 

PART ONE: PACKING HOUSE PRACTICE 

Chapter One: CATTLE 1-62 

Breeds of Cattle 

Market Classes and Grades of Cattle and Calves 

Dressing Percentages of Cattle 

Beef Slaughtering 

Beef Cooling 

Beef Grading 

Beef Loading 

Handling of Beef for Export 

Beef Cutting and Boning ' ' 

Plate Beef . ' 

Mess Beef 

Curing Barreled Beef 

Manufacture of Dried Beef 

Handling Beef Offal 

Handling Miscellaneous Meats 

Handling and Grading Beef Casings 

Manufacture of Beef Extract 

Manufacture of Oleo Products 

Tallow 

Handling of Hides 
Chapter Two: HOGS 63-119 

Breeds of Hogs 

Market Classes and Grades of Hogs 

Dressing Yields of Hogs 

Hog Killing Operations 

Hog Cooling 

Shipper Pigs 

Pork Cuts 

Curing Pork Cuts 

Smokehouse Operation 

Ham Boning and Cooking 

Lard Manufacture 

Hog Casings 

Edible Hog Offal or Miscellaneous Meats 

Preparation of Pigs' Feet 



viii TABLE OF CONTENTS 

Chapter Three: SMALL STOCK 120-125 

Market Classes and Grades of Sheep and Lambs 

Sheep Killing 

Calves 

Sheep Casings 

Casings from Calves and Yearlings 
Chapter Four: INEDIBLE BY-PRODUCTS 126-146 

Inedible Tank House 

Blood and Tankage Yields 

Calculating Tankage Values 

Digester Tankage 

Tallow and Grease Refining 

Manufacture of Glue 

Bones, Horns and Hoofs 

Handling Hog Hair 

Catch Basins 

Cost and Return on By-Products 
Chapter Five: MISCELLANEOUS 147-204 

Sausage Manufacture 

Meat Canning 

Animal Glands. and Their Uses 

Packinghouse Chemistry 

Packinghouse Cost and Accounting Methods 

Location of Packing Plants 

Construction of Packing Plants 

Packinghouse Refrigeration 
Chapter Six: VEGETABLE OILS 205-221 

Vegetable Oil Refining 

Compound Lard 

Winter Oil 

Hydrogenation of Oils and Fats 

Manufacture of Margarin 

PART TWO: STATISTICS 

United States Meat Industry Statistics 223-253 

Sources of \J. S. Meat Supply 

Areas of U. S. Meat Consumption 

Cattle and Hog Loading Points and Slaughtering Centers 

Yearly Top Prices of Beef, Hogs and Sheep, 1910-1920 

Monthly Average and Top Prices of Native Beef Cattle, 1910-1920 

Cattle and Corn Prices Compared, 1910-1920 

Hide, Tallow and Oleo Oil Prices 

Beef Production and Consumption, 1907-1921 

Hog Population and Average Prices, 1910-1920 

Hog and Corn Prices Compared, 1910-1920 



TABLE OF CONTENTS ix 

Pork and Lard Production and Consumption, 1907-1921 

Sheep Population and Average Prices, 1910-1920 

Mutton Production and Consumption, 1907-1921 

Veal Production and Consumption, 1907-1921 

Livestock Population in the United States, 1900-1922 

Slaughtering in the United States, 1907-1921 

Meat Packing in the United States, 1914-1919 

Exports of Meat Products, 1910-1921 

Provision Prices at Chicago, 1910-1921 

Canadian Meat Industry Statistics 254-255 

Vegetable Oil and Margarin Statistics 253, 261 

Railroad Rates on Cattle, Beef and Packing House Products. .256-261 

Domestic Trade Term Definitions 262-267 

Export Trade Term Definitions 267-272 

PART THREE: TRADE DIRECTORY 

Meat Packers and Slaughterers 274-391 

United States 

Mexico 

Cuba 

Canada 

South America 

South Africa 

Australia 

New^ Zealand 
Wholesale Meat Dealers, Sausage Makers and Provisioners. . .392-416 

Renderers 417-424, 

Refiners of Edible Oils 425-428 

Margarin Manufacturers 428-429 

Brokers in Packing House Products and Vegetable Oils 430-439 

Livestock Order Buyers 440-445 



Advertising Section 447-520 

Topical Index 521-525 

Index to Illustrations 526 

Index to Advertisements 527-529 



FOREWORD 

Part I of The Packers' Encyclopedia is a book written by prac- 
tical packinghouse men, and intended for the use of practical pack- 
inghouse men. It is not theory, or a one-man book, but the result 
of the experiences of many. 

The arrangement of material is by classes of animals, nature of 
products and order of operations, making it easy to follow through 
or to refer to any particular part. It is, therefore, in handy form for 
the student. In addition there is a topical index. 

Methods here described represent the best American packing- 
house practice, as developed in both large and medium-sized plants. 
Large packer practice has been used in many instances, as most ex- 
perimentation and development heretofore has been in large plants. 
But the tendency is growing to operate packing plants in smaller 
units, and so-called small plant practice has been kept in line in direc- 
tions and suggestions given. Where difference of opinion exists among 
authorities, the practice quoted is that most adaptable to the average 
packinghouse. 

It is not expected that packinghouse operators will agree on 
many of the details of practice given herein. Hardly any two ex- 
perts agree; each has his own methods and prefers them. The object 
here has been to outline the main points and emphasize the best 
procedure. The reader is not expected to follow blindly what he 
finds here, but to adapt it to his own special needs. Detailed de- 
scription of all operations would have required a series of volumes 
instead of one. Requests for more detailed information on any 
subject may be submitted to the Editor, THE NATIONAL PRO- 
VISIONER, Chicago. 

An effort has been made to standardize illustrations. All pictures 
of animals, carcasses and cuts are from official photographs of the 
U. S. Department of Agriculture (Bureau of Markets and Crop Esti- 
mates), published here for the first time. No attempt has been made 
to show machinery, as this is the province of the manufacturer's 
catalog. Explanatory fundamental drawings are shown instead. Con- 
struction and refrigeration details also are left to experienced pack- 
inghouse architects and engineers," who know how to lay out each 
particular job to meet conditions. What is written herein on con- 
struction and refrigeration will apply to everyday packinghouse 
practice. 



PART ONE 
Packing House Practice 

Chapter I— CATTLE 

BREEDS OF CATTLE 

There are four strictly beef breeds of cattle; namely, Shorthorn, 
Hereford, Angus and Galloway. These breeds have been developed for 
the sole purpose of producing an animal which is very efficient in the 
production of meat. The ideals toward which the sponsors of all the 
beef breeds are working are a low-set animal with plenty of depth, a 
wide spring of rib, short neck and legs, and quarters that carry the 
fleshing down well. In short, a blocky, rectangular conformation that 
carries a maximum amount of beef. 

The dressing percentage of carcass, more about which will be said 
later, is influenced markedly by the use of good-type, pure-bred beef sires, 
and it is principally from this standpoint that the packer is interested. 
This type of animal not only is generally a good investment for the pro- 
ducer, but gets high quality animals which dress out well, in both of 
which the packer is particularly interested. 

Beef Breeds Described 

The Shorthorn is roan, white, red or red and white in color. It has 
a quiet disposition, is adapted for farm beef making, good for grading 
up herds, growthy and early maturing, and dresses out well. The weight 
of mature bulls is from 1,800 to 2,500 pounds, and of mature cows 1,200 
to 1,800 on an average. 

The Hereford is red with white markings, commonly known as the 
"white face," is a good rustler and widely used on the ranges as well 
as for a farm beef animal, thrives under adverse conditions and does 
well in the feed lot. It matures early and fattens out )well. The 
mature cows weigh from 1,300 to 1,700 pounds and mature bulls from 
1,800 to 2,300 pounds. 

The Angus is solid black in color, has soft, mellow skin and 
fine hair, and no horns. They fatten well on grass and respond to 
liberal feeding in winter. The Angus probably does best under maximum 
conditions, but also gives excellent returns on either the range or the 
general farm in any section of the country, and is increasing in popularity. 
The mature cows weigh from 1,200 to 1,600 pounds and the bulls from 
1,600 to 2,100 pounds. These cattle are commonly known as "doddies." 

The Galloway is one of the oldest breeds of cattle. The mature 

1 



THE PACKERS' ENCYCLOPEDIA 




Prime Killing Steer 




Medium Beef Steer 




Common Killing Steer 

Market Classes of Cattle 



MARKET CLASSES AND GRADES OF CATTLE 3 

cows weigh from 1,000 to 1,500 pounds, and the bulls from 1,400 to 1,800 
pounds. They are solid black in color, have long curly hair, and are 
polled." They mature somewhat more slowly as compared to the other 
beef breeds, but they are exceptionally well adapted to climates having 
severe winters. They are good rustlers and winter well on roughage. 
They are not so well adapted to feed lot conditions as are the other 
three breeds. The grain of the meat is fine and high in quality. 

There are some breeds of dual-purpose cattle which are designed for 
the production of both milk and beef. Average animals of these breeds 
do not reach the highest attainments, however, in the production of either. 
Among these are the Red Polls, Dutch Belted, Devons and some others. 
While these breeds do not reach the maximum of either milk or beef 
production, they find very wide usage on many farms where general 
purpose cattle are desired. 



MARKET CLASSES AND GRADES OF CATTLE 

Cattle and calves intended primarily for meat production fall into two 
general divisions; first, killing cattle and calves, which are those utilized 
for immediate slaughter ; and second, feeder and stocker cattle and calves, 
which are utilized for further finish and development. The feeder animal 
is ready to go into the feed-lot at once, while the stock animal is thin 
and best adapted, economically, to be further developed on cheap feeds 
before being put in the feed-lot for intensive feeding designed to pro- 
mote the rapid production of flesh and fat. 

The market classes in which bovine animals are placed are based 
on sex and age. However, as the animals in any one class are not equal 
in quality, form and condition, they are further divided into grades to 
indicate their relative merit within the class. Further division of classes 
in the case of killing steers, killing calves and feeder steers is made 
according to weight, as weight is often important as a price-determining 
factor within these classes, but logically must be considered as a matter 
of selection rather than as a reliable indication of grade. 

As baby beef must show some of the characteristics of veal, animals 
classified as baby beeves, which may be regarded as a specialty, are given 
maximum weight and age limits. Requirements for animals falling within 
this class are such, however, that by no means all of the young steers 
and heifers falling under the maximum weight and age limits shown in 
the classification properly classify as baby beeves, owing to deficiencies in 
quality or finish or both; and occasionally animals of somewhat greater 
weight and age qualify in the carcass as baby beeves. 

The buyer must be a competent judge of the different grades, and be 
able to calculate mentally what dressing percentage may be obtained, as 
well as the quality of meat that will be forthcoming from the different 
classes and grades. Daily test sheets showing a comparison between the 
buyer's calculation and the actual dressing percentage and quality of the 
meat are valuable aids in determining whether the buyer is working along 
the right lines. 

The following classification — in arranging which effort has been made 
to eliminate all class or grade nomenclature that may be considered vague 



THE PACKERS' ENCYCLOPEDIA 




];al,N Becve 




Good Fat Cow 




(/(iiiinii'ii i-"at ( i<\\ 

Market Classes of Cattle 



MARKET CLASSES AND GRADES OF CATTLE 5 

SatrDepar!:::„rof;^Su^ BuTe '^"T^^^^^^^^^ '^ *^ United 
after extended investigation Inn' 7 " °^ ^^'^^^' ^"^ Crop Estimates, 
interests in the Se ,3 „L snit^hl '1'^ T'^ representatives of all 
to be used uniform^ 'at all Lrkets "^'' "''"''^^ "^"°^ modifications, 

Killing Cattle and Calves 

(^^ass Sub-Class ^. , 

Steers: 1. Heavv Weie^ht v> ■ ivr . ''" ^ 

(UOO "b: Tp) ChoTce "o'r No f r ^'^""^ °^ ^^'^^ ' 

^ ^:.hoice or No. 1 Common or No 4 

(jood or No. 2 

Good or No. 2 Cutter or No S ' 

' "W.t^iw..) ?s- -r cojrrKo-?- ^ 

Good or No. 2 Canner or No 6 
Medium or No. 3 

Heifers t3 ■ 

• • • "S™^ ""^ ^^°- A^ Common or No 4 

Choice or No. 1 Cutter or No S ' 
Good or No. 2 Canner or No 6 
-Vledium or No. 3 

Cows r-u • 

J:;^o^J^e or No. 1 Common or No 4 

Good or No. 2 Cutter or No. S 

Medium or No. 3 Canner or No. 6 

■ ■ • ^^°l^^ °^ No. 1 (Butcher and Beef) 

Good or No 2 (Butcher and Beef) ^ 
Medium or No. 3 (Bologna) 

Common or No. 4 (Bologna) 
Canner or No. 6 

Stags f-u • X' 

^i^o^ce or Ivjo. I Medium or No 3 

Good or No. 2 Common or No. 4 

Calves- 1 T ,-o-i.f /-nn 11 t I Choice or No. 1 

Ganes. 1. Light (110 lbs. down). (Good or No 2 

2. Handy (110-190 lbs.) . . Medium or No. 3 • 

Common or No. 4 
L Cull or No. 7 

I Choice or No. 1 

3. Medium (190-260 lbs ) ! ^°'^'^ or No. 2 

4. Heavy (260 lbs. up) . . . j Medium or No. 3 

"^ Common or No. 4 

I Canner or No. 6 



6 THE PACKERS' ENCYCLOPEDIA 

Feeder and Stocker Cattle and Calves 

1 . Feeders 
Class Sub-Class Grade 

I Fancy Selected 
Steers: 1. Heavy Weight ( 1,000 lbs. j or No. Al 

up) I Choice or No. 1 

2. Light & Medium Weight ] Good or No. 2 

(1,000 lbs. down 'I i Medium or No. 3 

1 Common or No. 4 

Heifers Choice or No. 1 Medium or No. 3 

Good or No. 2 

Cows Choice or No. 1 Medium or No 3 

Good or No. 2 Common or No. 4 

Bulls Choice or No. 1 Medium or No. 3 

Good or No. 2 

Calves Fancy Selected Good or No. 2 

or No. Al 
Choice or No. 1 

2. Stoekers 

Steers Fancy Selected Medium or Vn. 3 

or No. Al Common or No. 4 

Choice or No 1 
Good or No. 2 

Heifers, Cows, Bulls Choice or No. 1 Medium or No. 3 

Good or No. 2 Common or No. 4 

Calves Choice or No. 1 

Good or No. 2 
Medium or No. 3 

Percentage of Classes and Grades Slaughtered 

The percentage of the different classes and grades of beef animals 
slaughtered in the various centers varies widely, depending upon the mar- 
ket as well as upon climatic conditions. For instance, during droughts in 
the Southwest and in the Northwest many thousands of thin and im- 
mature cattle and of breeding stock, that would have been held under 
favorable conditions, were shipped to market because of the scarcity of 
feed. 

The composite chart shown here illustrates very clearly the percentage 
of different beef animals slaughtered at various centers over a period of 
time. 

DRESSING PERCENTAGES OF CATTLE 

Depending upon the breeding, fill and condition, the dressing per- 
centage of all cattle varies. Other conditions also affect the percentage 
of beef obtained from any animal ; namely, the freedom from paunchi- 
ness, the type and quality. Fat steers always outdress animals of less 
finish. The filling of the digestive organs with feed and w'ater is as 
important as the condition or degree of fatness. The broad, thick type 



MARKET CLASSES AND GRADES OF CATTLE 



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PER CEBI 



8 THE PACKERS' ENCYCLOPEDIA 

of steer will outdress the steer of dairy type, even when the condition 
and fill are the same, by three to five per cent. 

While quality, hide, meat and bone may affect the per cent ratio 
by one to two per cent, the average run of steers of the type marketed 
today at most markets will dress out about 53 per cent. The good to 
choice will dress from 56 to 59, and steers of the fancy type will dress 
from 59 to 63 per cent. 

A table showing the average dressing percentage of fair steers, baby 
beef, cows and canners, together with the percentage of fat and hide, 
is as follows : 

Avg. Live Avg. Dressed Yield of 
Weight Weight Beef Fat Hide 

Lbs. Lbs. P.C. P.C. P.C. 

Fair Steers 1,050 580 .5552 AYs 6^/4 

Baby Beef 900 527 .582 5^4 634 

Cows 1,100 572 .52 4^ 6% 

Canners 800 340 .425 V/i 6% 

Aside from the fat and hide there is little, if any, difference in the 
yield of offal products from the various classes of cattle. 

The yield of cuts from the dressed carcass from canners, No. 1 
cutters and native steers is as follows, in percentage : 

Canners 
% 

Loins 14.34 

Ribs 10.77 

Plates 13.14 

Rounds 20.31 

Total 58.56 61.49 62.68 

From this table it will be seen that the native steer, of course, has a 
higher percentage of loin and round than do the poor classes of cattle, and 
that the percentage of plates is considerably less. As this percentage is 
based on the dressed carcass as 100 per cent the difference in the yield is 
much more pronounced when figured from the live weight basis. 

By-Product Yield of a 1,000 Lb. Steer 

The various by-products in pounds derived from a 1,000 lb. steer 
are as follows, and may be used as a general guide for the packer in 
estimating the yields which he should obtain : 

Trimmed tongue 5.00 lbs. Middle casing 32 feet 

Cheek and head meat.. 5.00 lbs. Round casing 105 feet 

Brain 90 lbs. Weasand 1 piece 

Gullet 25 lbs. Bladder 1 piece 

Lips 1.25 lbs. Bung 1 piece 

Heart . . . .• 3.50 lbs. No. 1 oleo oil 22.00 lbs. 

Liver 10.00 lbs. No. 2 oleo oil 1.80 lbs. 

Kidneys 75 lbs. No. 3 oleo oil 75 lbs. 

Tail 1.25 lbs. Stearine 13.00 lbs. 

Sweetbread 30 lbs. Prime tallow 4.10 lbs. 

Suprarenal glands 06 lbs. No. 1 tallow 1.75 lbs. 

Honeycomb tripe 1.50 lbs. Brown grease 16 lbs. 

Plain tripe 6.50 lbs. Hide 65.00 lbs. 



1 Cutters 


Native 


% 


Steer % 


14.79 


17.15 


9.40 


9.51 


16.33 


12.39 


20.97 


23.63 



DRESSING PERCENTAGES OF CATTLE 



Switch 1 piece 

Sinews and pizzle 2.62 lbs. 

Dewclaws 40 lbs. 

Green blood 35.00 lbs. 

Dry blood 7.00 lbs. 

Tankage 10.00 lbs. 

Hoofs 1.85 lbs. 

Shin bones 1.60 lbs. 



Thighs 1.45 lbs. 

Buttock bones I.IS lbs. 

Cannon bone 1.00 lbs. 

Neatsfoot oil 85 lbs. 

Grinding bones 13.00 lbs. 

Horns 70 lbs. 

Horn piths 90 lbs. 



Offal Test on 508 Shipping Cattle 

The following is an offal test on 508 shipping cattle, which averaged 
1,242 lbs. live weight: 

Total Per head 

Raw fat for oleo 26,023 lbs. 51.23 lbs. 

Cheek meat 2,061 lbs. 3.94 lbs. 

Head meat .. 540 lbs. 1.06 lbs. 

Ox lips 606 lbs. 1.19 lbs. 

Long cut tongues 2,624 lbs. 5.16 lbs. 

Brains 442 lbs. .87 lbs. 

Sweetbreads 85 lbs. .14 lbs. 

Tails 599 lbs. 1.18 lbs. 

Horns 1,490 lbs. 2.93 lbs. 

Hearts > 2,128 lbs. 4.19 lbs. 

Melts 897 lbs. 1.76 lbs. 

Livers 5,422 lbs. 10.67 lbs. 

Heads 7,568 lbs. 14.89 lbs. 

Jaws 2,112 lbs. 4.15 lbs. 

Feet 7,723 lbs. 15.20 lbs. 

Sinews 1,271 lbs. 2.50 lbs. 

Fizzles 274 lbs. .55 lbs. 

Tripe 7,909 lbs. 15.57 lbs. 

Bladders 156 pieces , .30 lbs. per piece 

Weasands 501 pieces .98 lbs. per piece 

Tankage 3,048 lbs. 6.00 lbs. 

Blood 3,556 lbs. 7.00 lbs. 

Neck trimmings 445 lbs. .87 lbs. 

Rendered tallow 2,602 lbs. 5.12 lbs. 

Grease 170 lbs. .33 lbs. 

Export rounds 945 lbs. .64 set 

Domestic rounds 635 lbs. .35 set 

Middles 914 lbs. .36 set 

Bungs 545 lbs. .99 piece 

Switches 452 pieces .89 piece 

There was a total of 17,861 lbs. offal which went to the tanks for 
tallow, grease and fertilizer. 

Offal Test on 499 Butcher Cattle 

In comparison to the above, here is a test on 499 butcher cattle, 
averaging 926 lbs. live weight : 

Total Per head 

Fat for oleo 14,342 lbs. 28.74 lbs. 

Tongues 1,800 lbs. 3.41 lbs. 

Heads 6,447 lbs. 12.92 lbs. 

Jaws 1,865 lbs. 3.73 lbs. 



10 



THE PACKERS' ENCYCLOPEDIA 



Total Per head 

Cheek meat 1,810 lbs. 3.62 lbs. 

Head meat 135 lbs. .27 lbs. 

Ox lips 815 lbs. 1.63 lbs. 

Brains 375 lbs. .75 lbs. 

Sweetbreads 20 lbs. .04 lbs. 

Hearts 1,320 lbs. 2.64 lbs. 

Melts 585 lbs. 1.17 lbs. 

Sinews 955 lbs. 1.90 lbs. 

Fizzles 160 lbs. .32 lbs. 

Horns 1,045 lbs. 2.09 lbs. 

Tripe tanked 7,820 lbs. 15.67 lbs. 

Tails 553 lbs. 1.10 lbs. 

Bladders 169 pieces .34 lbs. per piece 

Weasands 449 pieces .90 lbs. per piece 

Feet 6,068 lbs. 12.16 lbs. 

Livers 3,285 lbs. 6.59 lbs. 

Blood 3,243 lbs. 6.50 lbs. 

Tankage 3,003 lbs. 6.02 lbs. 

Tallow 1,434 lbs. 2.89 lbs. 

Grease 166 lbs. .33 lbs. 

Export rounds 842 lbs. .57 set 

Domestic rounds 788 lbs. .43 set 

Middles 1,025 lbs. .37 set 

Bungs 580 lbs. 1.00 piece 

Switches 459 pieces .92 piece 

There was a total of 15,560 lbs. offal which went to the tanks for 
tallow, grease and fertilizer. 

[The word "offal" formerly covered both edible and inedible products. The 
edible products, such as cheek meat, tails, sweetbreads, etc., are now termed by some 
packers "fancy meats" and by others "miscellaneous meats."] 



BEEF SLAUGHTERING 

Beef slaughtering as conducted in the modern packing house is a 
continuity of specialized butchering. As compared with the old method, 
where one man dressed the carcass from beginning to end, the method 
now employed is that of dividing the operation so that the most skill- 
ful butcher works on that part of the carcass where the most skill is 
required. 

This is desirable not only from the standpoint of producing a well- 
dressed carcass at a minimum cost, but also from the standpoint of 
expediency. It would be almost an impossibility to procure sufficient 
butchers who have the ability to dress a carcass throughout, to meet the 
requirements of the present rate of slaughtering, not to mention the lost 
motion involved in attempting to do so. It is possible now to take any 
man and start him on one of the minor operations, such as foot skinning, 
and by advancement all along the line produce a man to fill any job on 
the floor. 

A complete description of each operation on the killing floor will 
explain the methods used, and show how almost perfect co-ordination is 
obtained. Each operation is explained in the order in which it occurs. 

Driving to Knocking Pen. — 'Care should be taken as far as possible 
not to unduly excite the animal, as this may subsequently show in the 



BEEF SLAUGHTERING 



11 



flushed appearance and the rupture of surface blood vessels in the carcass 
when it is placed in the cooler. Drivers should be equipped with a 
pole, having an electrical contact, to drive the cattle, rather than whips 
or clubs ; this will prove more efficient and reduce bruises materially. 

Knocking. — A four-pound sledge is sufficient, as this will produce a 
concussion of sufficient violence to render the animal insensible. 

The entire operation to this point should be conducted with the 
utmost humaneness. Knocking pens should be so constructed that one 
side may be lifted and the bottom built on rockers, that the animal may 
be easily ejected. In so ejecting there should be little violence, as, it 



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Elevation of Beef Killing Equipment as Used in Large Modern Plants 

The cattle are elevated by one hoist to the bleeding rail. A dropper lowers them 

again to the killing floor for further dressing, and another hoist elevates 

them again to the dressing rail. 



is not infrequent that back bones are broken or dislocated at this time 
by careless handling, which will make itself apparent at the time of 
splitting. A knocker should also be taught to gauge his blow so that 
when knocking thin-skulled cattle he will not cause an unsightly blood 
clot that will make the brain unsalable. 

Shackling. — A short chain with a hook at one end and a ring at the 
other is used extensively. The chain is passed around both hind feet 
above the ankle joint and hooked tight. Particular attention should be 
given that both feet be shackled, for if one leg is allowed to hang loose 
it prevents corhplete draining, and in some cases by putting the entire 
weight on one leg it may cause a broken bone. If this style of shackle 
is used it will be necessary to have a man on a bridge at the rail level 
so that when the bullock is raised to the rail he can connect the ring 
of the shackle to the hook of the beef trolley and disconnect it from the 
hoist. 



12 THE PACKERS' ENCYCLOPEDIA 

This style of shackle is being superseded in many houses by a 
device known as an automatic lander. ' The beef trolley is connected 
to the shackle permanently, and this device will place the trolley on the 
rail automatically. This method cannot be used to advantage when kosher 
cattle are being slaughtered, due to the weight of the trolley. 

The shackling of cattle for the kosher style of slaughtering is a very 
difficult operation. As no knocking is permitted, it is necessary to shackle 
while the animal is fully alive. This can best be accomplished by slightly 
raising the side of the knocking pen, and with a quick throw of the chain 
encircle one leg. An almost instantaneous pull from the hoist is necessary 
or the cattle will kick the chain off. The animal is then raised so that its 
shoulder, neck and head touches the floor. A muzzle is placed over the 
nose, the neck bent sidewise to tense the muscle of the neck, and the throat 
cut by the Rabbi. 

Kosher Killing 

In certain of the large slaughtering centers, chieflj' Chicago and 
New York, quite a number of the cattle are slaughtered according to the 
rights of the orthodox Jewish church, the reasons for which it is not 
necessary to enter into here. The chief difference in the operation, as 
indicated, is in the method of killing, which requires more time than 
the regular method, due to the fact that each animal must be shackled 
without being stunned and the throat cut by a representative of an 
authority of the church. 

The Jewish law of slaughtering applies to animals and birds. This 
is entrusted only to people versed in the law and skilled in the work. The 
operation, however, cannot be done by a deaf mute, an idiot, a minor, by 
one who is intoxicated, nor by an old man whose hands tremble, for the 
reason that he may press the knife against the throat of the animal 
instead of moving it forward and backward, which is the prescribed 
method. 

The length of the knife must be twice the width of the throat of the 
animal, the maxim.um being 14 finger breadths. The knife must be sharp, 
smooth, and without any perceptible notch. It is examined before 
slaughtering, first being tested on the finger and then on the edge of the 
finger nail, on both sides of the knife. It must also be examined imme- 
diately after slaughtering and if a notch is found afterward the animal is 
declared unfit for use. Before slaughtering a blessing must be pro- 
nounced to the Lord, as commanded. When many animals are slaughtered 
at the same time one blessing is sufficient for the whole lot. 

The act of slaughtering consists of cutting through the windpipe and 
the gullet. The principles which must be observed are as follows : 

1. There should be no delay by interruption while the slaughtering 
is being performed. 

2. The knife should be kept in continuous motion forward and back- 
ward until the organs are cut through. A delay of a moment makes the 
animals unfit. 

3. The knife must be drawn gently across |he throat without any 
undue exertion on the part of the killer. 

4. The killer has no right to lay a finger on the blade while killing. 
as the slightest pressure renders the animal unfit. 



BEEF SLAUGHTERING 



13 



5. The knife must be drawn over the neck of the animal ; if it is 
placed between the windpipe and the gullet or under the skin so that 
any part of the knife is not visible while the act is being performed, then 
the animal is unfit for food, even though the other actions may have been 
correctly executed. 

6. The limits within which the knife may be inserted are from the 
large ring of the windpipe to the top of the upper lobe of the lungs when 
inflated. Slaughtering by the insertion of the knife in any part above 
or below these limits is called "slipping," and renders the animal unfit 
for food. 

If either the windpipe or the gullet is torn out or removed from 
its regular position during slaughter, the animal is branded unfit for 
food. This is called "tearing." Soon after the slaughtering the killer 
must examine the throat of the animal and ascertain whether the wind- 
pipe and gullet are cut through according to the requirements of the 
Jewish law. 



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Elevation of Beef Killing Equipment as Used in Small and Medium- 
Sized Plants 

It consists primarily of a double hoist, on which the cattle are raised and bled. The 
other side of the hoist is used for elevating the cattle to the dressing rail. 



In New York 90 per cent of the cattle and calves are koshered and 
nearly SO per cent of the New York markets carry Kosher beef only. 

It is important to have the killing house arranged so that the animal 
may have plenty of time on a bleeding rail, as it is a prime requisite that 
the animal be well bled. 

Regular Sticking 

Under the regular slaughtering method the knife should be inserted 
in the dewlap and rib upward to the confluence of the jugular vein.! In. 
opening the jugular vein the knife point should touch; then move the 
knife in such a manner that the heel will make the actual incision. It 
is to be desired that the vein be opened on one side only, as in the event 



14 THE PACKERS' ENCYCLOPEDIA 

of cutting through the animal will, when bleeding, cause a certain amount 
of blood to regurgitate into the lung cavity, which is very undesirable 
for the following reasons : Loss of blood, discoloration of the pleura, and 
to a certain extent a flushed condition of the entire carcass, due to faulty 
bleeding. Cattle should be bled for at least six minutes before any further 
operation is attempted, and longer if possible, up to twenty or twenty-five 
minutes. This will allow a thorough bleeding and yield a whiter carcass. 

Heading. — Insert knife back of horn and draw over to the left side. 
Cut on a straight line from the left horn down alongside of the left eye 
to the snout. Remove the skin from the face. Continue around right jaw 
to the center of neck. On a line with the incision made by the sticker 
the hide is then opened to the lip. Next remove skin from left jaw. 

In this operation, as well as in all subsequent skinning operations, 
the butcher must be impressed with the danger of damage by cutting 
the hide. While a head cut in front of the ears is not as serious damage 
to the hide as it would be behind, nevertheless it is anything but desirable. 

The head is now removed by cutting through the button or atlo- 
occipetal joint. If long-cut tongues are to be made the trachea, frequently 
called gullet, should be cut four rings behind the tongue; if short cut, 
one ring behind. When skinning along the front of the neck, a header 
may injure the tongue, unless great care is used that the ball of the tongue 
is not removed with the hide, thereby exposing the lean tissue of the 
tongue and a consequent loss in yield. Further precaution should be taken 
that the greater portion of the lip be left on the hide. 

At this point the ear hair is usually removed. This hair has a very 
fine texture and is used in making high-grade brushes. When the head 
is removed, some means must be devised to make the identification of 
this head possible until the viscera of the carcass has been inspected. 
This precaution must be taken so that in the event of total condemnation 
the correct head may be located. Numbered racks or head chains usually 
are employed. 

All of the sticking and heading work is done as the carcass moves 
along the rail, usually propelled by an endless chain in the larger packing 
plants. When, the carcass reaches its designated bed it is lowered from 
the rail and "pritched up" on its back. 

Foot Skinning. — Front foot. — First cut around the hoof so that the 
hide will present a straight edge. The dewclaws are then cut off and a 
straight cut is made on the inside from the hoof to the knee joint. The 
foot is then skinned on either side and the knee joint disconnected. Taking 
the shin bone in the left hand, the hide on the front of the foot is removed 
by one cut from the knee to the hoof. 

Leg Breaking. — Hind foot. — This operation is practically identical 
with the front foot operation, but precaution must be observed that the 
fell of the web is not cut or broken. 

Ripping Open. — A straight incision is then made from the original 
incision made by the sticker to the pizzle butt. While it is necessary to 
open up the carcass into the abdominal cavity, at the same time the paunch 
must not be molested. 

Raising Gullet. — Cut down alongside the gullet, using extreme care 
that the sweetbread thymus gland is not injured. This must be accom- 



BEEF DRESSING 15 

plished in such a manner that the sweetbread is left entirely on the left 
side of the neck. Next the weasand or oesophagus must be separated 
from the pluck and gullet ; this is accomplished to meet U. S. meat inspec- 
tion requirements from a sanitary standpoint, as follows : 

The weasand is separated from the gullet with a knife midway be- 
tween the pluck and the neck end to the extent of about three inches. 
A rod with a worm, similar to a corkscrew, is next used. This is inserted 
into the incision between the weasand and gullet and screwed around the 
weasand. By pushing forward, the weasand may then be separated from 
the gullet and pluck to the mouth of the paunch. Next, the rod is drawn 
forward to within two rings of the end of the gullet. These two rings 
are then cut from the gullet, left attached to the weasand, and a knot is 
tied to prevent any paunch manure from being expelled. By simply 
reaching up through the abdominal cavity the weasand may be drawn 
through and pulled back into the abdominal cavity. 

Floorsman. — The brisket on the high side — that is, the side opposite 
to that on which the bullock is "pritched up" — is first skinned, then the 
belly is skinned on the same side to the cod fat. This operation is called 
"rim-over." The cod is then cleared and the rim-over is carried forward 
on the pritch to the pizzle. The brisket on the pritch side is next 
skinned and the rim-over is carried on down to the pizzle. The rim- 
over then is completed to the ribs on both sides of the carcass. 

A straight cut is now made on a line with the incision made by the 
leg breaker, to meet the open-up incision about four inches behind the 
cod. Both hind legs are then skinned on the inside. The front shank is 
opened up on a line with that made by the foot skinner to the center of 
the shoulder and then on a line to a point about two inches in front of 
the beginning of the brisket bone, where the original opening incision is 
met. The high side of the carcass is skinned over the ribs until the flank 
and nose are entirely cleaned. The pritch stick is changed to the high side 
and the pritch side is cleaned in like manner. 

The floorsman has now completed his task, and this is held to be the 
most difficult and skillful of the entire slaughtering operation. Essen- 
tially his primary consideration was to save the fell from mutilation, but 
at the same time equal attention was given that the hide be neither scored 
nor cut. 

Breast Bone Sazver. — This operation should be carried on from the 
neck end backward, as by so doing there is less likelihood of cutting the 
diaphragm. 

" Aitch Bone Opening. — Heavily-lactating cow udders are removed, 
while those on yearling heifers are cut in two at the center, or the pizzle 
is removed to the pizzle butt and the scrotum cut off, as the case may be. 
The cartilage of the aitch bone is then cut with a knife at the center line. 
An incision is made in the gam chord and a spreading device on a hoist 
is connected. The carcass is pulled forward now to the dressing bed 
rails, and is elevated to such an extent that the rump is about four feet 
from the floor. 

Fell Cutting. — This operation lies between that of the leg breaker 
and floorsman. The most simple explanation is that it consists in skin- 



16 



THE PACKERS' ENCYCLOPEDIA 




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BEEF DRESSING 17 

ning the outside of the hind leg or round. To start this operation, cut 
upward from the point where the fioorsman left off, whereas on the left 
leg the start is made downward from the point where the leg-breaker dis- 
continued. The most important feature of this operation is the preserva- 
tion of the fell covering of the round. 

Rumping. — Continuing immediately after the fell cutter, the rumper 
begins at the tail butt and clears out around it. From there the left or low 
leg is skinned with a downward cut to the fell covering of the hip bone. 
The right or high leg is worked in the same manner, but the butcher must 
use his left hand. Because of its subsequent bearing on operations which 
are to follow, the most important feature of this operation is the absolute 
necessity of leaving the hip fell covering intact. 

Bung Dropping and Tail Ripping. — These two operations are usually 
assigned to one man. Carefully cut around the bung in such a manner 
that very little crotch fat is left attached to the bung, at the same time 
using extreme care that the neck of the bladder is not cut. The tail is 
now ripped from the tip to the bung opening. By holding the tail securely 
the skin can be readily pulled off. 

Aitch Bone Sawing. — This bone must be sawed upward, and it should 
be remembered that the bladder is immediately beneath and very liable to 
be cut. The carcass is now raised entirely from the floor and hung off 
on the trolleys, which will carry it through the remaining operations and 
into the cooler. 

Fell Pulling and Beating. — The hide is pulled down half way from the 
hip fell by collaboration of the pulley and beater. It is then removed from 
the remainder of the hips. If the rumper has done his work well this 
usually can be accomplished without breaking the hip fell. If, on the con- 
trary, the hip fell has been torn away, it detracts greatly from the appear- 
ance of the carcass. Special attention should be given yearling cattle, 
as in this case it is exceptionally easy to mutilate this fell. 

Backing. — This is a continuation from the point where the floorsman, 
fell puller and rumper stopped. By downward cutting, the hide is re- 
moved from the back between the hips and shoulders. As in all fore- 
going skinning operations, the fell must be left intact. This is doubly 
true at this point, as any imperfection here is extremely noticeable; the 
back is the most conspicuous part of the cattle when hanging in the sales 
cooler. 

Clearing Out. — Cut with' a downward motion around neck and shoul- 
ders from the point where the floorsman discontinued. Extreme care must 
be used that the hide is not cut, as experience has shown this to be the 
point where hides are frequently scored. 

Hide Dropping. — This operation consists in removing the hide from 
the back of the neck after the clear-out has been completed, and the 
hide is entirely removed. The cord in the back of the neck is split 
on the center line. A skillful hide dropper is able to rectify many 
of the miscuts of the header and produce a well-evened neck. The 
hide is now entirely removed. In large establishments it is usually con- 
sidered best to put the carcass on the moving chain rail at this point, 
comnleting all remaining operations while moving toward the cooler 



18 



THE PACKERS' ENCYCLOPEDIA 




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Standard Method of Dressing Beef Carcass 

Showing location of joints, ribs and place for scribe sawing. C, short round; B, short 
round and rump; A, full round. A proper round has three tail bones — 1, 2 and 3. 



^ 



BEEF DRESSING 19 

Gutting. — In the event that a cow is being handled, the uterus is 
first cut off, the ovaries recovered and the remainder immediately removed 
to the inedible section of the house. The peritoneum is cut on both sides, 
thereby disengaging the bung gut and bladder. The guts, along with the 
paunch, will drop down of their own weight. The liver is separated from 
the jejunum or round gut, by cutting through the pancreatic gland, and 
then is lifted out after disengaging it from the vertebrae. The diaphragm 
is now cut and the heart, lungs and trachea (pluck) removed. 

The yield on the dressed carcass will greatly depend on the ability of 
the gutter; first, from the standpoint of not detaching the pelvic fats, 
kidney fats, and diaphragm from the carcass ; secondly, that he does no 
damage to the viscera. 

Tail Sawing. — The tail is now disjointed at the third joint. The 
■ saw is placed in the center of the tail butt and an equal division of the 
tail bone is made to the first lumbar vertebra. 

Splitting. — Inasmuch as the sale of beef is made chiefly on the appear- 
ance of the carcass, the splitting operation holds a very prominent place 
in the dressing. Inattention to splitting may render all previous efforts 
along this line futile. A poorly split backbone, very conspicuous on the 
carcass, will probably do more injury to the appearance of the carcass 
than any other imperfection. 

The splitter should hold the cleaver close to the blade, as he will have 
better control by so doing and thereby reduce the possibilities of shattering 
the bone. In splitting the skin the blade should come into contact with the 
backbone at right angles ; that is to say, horizontally. After complet- 
ing the loin, the blade should be so directed that the contact with the 
bone will be at an angle of forty-five degrees, with the handle down and 
the blade up. This method makes it possible to split the fine bones to 
better advantage. The splitter should continue until he reaches the 
cervical vertebrae. 

Neck Splitting. — Continuation of the splitting from the beginning of 
the cervical vertebrae through the neck, thereby separating the carcass 
into halves. This completes the actual slaughtering operation. The 
carcass is now trimmed and washed as follows : 

Scribe Sazving. — With a scribing saw the "fin" bones are sawed almost 
through and then bent outward to an angle of about forty-five degrees. 
This gives a broadening effect to the back, and adds considerably to 
the appearance. All outside bruises are trimmed off. The pizzle butt 
is trimmed, flushed with the aitch bone, and the cow bags evened to 
present a uniform appearance. In the case of cuts or scores on the fell, 
the surrounding fat may be pulled over to .cover and set with skewers. 
After cooling, the skewers must be removed, and the fat will lay as 
placed. 

The tail is then taken off and sent to the chill room. The spinal 
cord is,, gulled from the spinal column and the diaphragm is trimmed. 
The aorta and jugular are removed and heart fat trimmed to present a 
good appearance. The sweetbread is cut off, trimmed and sent to the 
cooler. 

Good results are obtained, and it is very desirable to pump the 



20 



THE PACKERS' ENCYCLOPEDIA 



shoulder by moving it up and down vigorously, as this will induce any 
blood remaining in the carcass to drain out. 

A very great saving in edible fats may be effected if the trimming 
is closely supervised. All trimmings should be immediately collected 
and guarded against contamination. 

The entire carcass is now^' thoroughly washed in water of about 120° 
Fahrenheit. It is then scraped and dried with warm cloths through- 
out. This drying prevents carrying moisture to the coolers. Towels or 
napkins are placed under the kidneys and at the neck to absorb any 
dropping blood from the large arteries and veins. The U. S. Govern- 
ment inspection legend is branded on the primal cuts, and the carcass 
is sent to the cooler. 



Beef Killing Costs 

It is very difficult to set a standard as to the cost of slaughtering per 
head of cattle, for it is rare, if ever, that the same conditions are found 
in two plants. Much depends upon the general layout, the equipment 
used, and the speed of the operators. 

For illustration, however, .there is given here a schedule of the 
labor used in a cattle-dressing gang in a large packing plant which is 
considered a very efficient organization : 

Labor in Beef Washing Gang. 

Position 

Foreman 

Push back beef 

Switchman 

Cut off cords 

Trim skirts 

Trim bruises 

Spraying kidneys . . . •. 

Trim, on ladders 

Scrub hind shanks and rounds. 

Pump and wash kidneys 

Pumping shoulders 

Scrubbing outsides 

Scrubbing shanks and shoulders. 

Scraping outsides 

Pumping skirt veins 

Wiping outsides 

Put in neck and kidney rags.... 

Scrub necks and chines 

Sewing necks and breast veins.. 
Wiping hind shanks and rounds. 

Put on Govt, stamps 

Scribe sawing 

Wiping ribs 



50 


70 


90 


100. 


120 


130 


150 


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14 



W/i 20 24 32 35 39 



BEEF DRESSING 



21 



Labor in Cattle Dressing Gang 

Number of Men for Different Gangs, from 50 to 150 Cattle per 
Hour. 



Position 

Foreman 

Clerk 

Knocker 

Shacklers 

Hoisters 

Stickers 

Headers 

Squeegee 

Cutting off heads and putting in 

racks 

Dropping cattle 

Pritching up 

Carrying over shackle 

Skinning feet 

Raising gullets and cutting out 

sweetbreads 

Ripping open 

Breaking hind legs 

Floorsmen 

Caul pullers 

Crotch washer 

Opening notches 

Sawing breasts 

Put in spreaders and hoisting. . . 
Pulling hides on shank hind. . . . 

Break legs on hoist 

Ripping tails 

Cut out bladders 

Fell cutting 

Rumping and cutting out bungs. 

Scrub hind shanks 

Hold out hide for fell beater. . . . 

Fell beater 

Backing 

Cutters 

Sawing tails 

Pulling tails 

Splitting 

Hoisting and hanging off 

Pulling back cattle 

Squilgee 

Put up travelers 

Clearing out 

Dropping hides . 

Splitting necks 



50. 

1 





1 
1 
1 
1 
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1 
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70 

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100 



3 

6 
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1/2 

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120 
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4 

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130 
1 
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1 
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8 

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2/2 

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3/2 

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150 
1 
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1 • 
1 
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31/4 

1 

1 

5 

9 

3 

1 

1 

2 

3 

2 

2 

1 

1 

5/2 

3 

2 

2 

2 

3 

3 

5 

1 

6 

4 

1 

1 

2 

3/2 

354 

3 



35^ 42 49/ 60/ 79 93/ 103 



22 



THE PACKERS' ENCYCLOPEDIA 





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BEEF GRADING 



23 





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24 THE PACKERS' ENCYCLOPEDIA 

BEEF COOLING 

There are many different kinds of refrigeration for cattle coolers. 
Originally the medium of refrigeration was the old-fashioned ice box, in 
which the ice would be filled in the ice loft by conveyors. It was only a 
step from this to the ammonia expansion or brine pipes. About twenty 
years ago the use of brine sprays, or the curtain system, was introduced. 
In later years the nozzle brine spray system seems to have become the 
popular method, and is no doubt the most economical and the most 
efificient method. (See chapter on "Refrigeration" for illustrations.) 

In filling the beef cooler with cattle it is always advisable to have 
the cattle spaced about six inches apart. In other words, do not let the 
sides come in contact one with another, as this prevents proper circulation 
and is frequently the cause of sour spots. 

The following is a schedule of the standard temperatures used in 
beef coolers in some of the largest packing plants : 

Temperature of cooler at time of filling 30-34° Fahr. 

High point during filling, not over 44° Fahr. 

Ten hours after filling 38° Fahr. 

Twenty hours after filling V 36° Fahr. 

Thirty-six hours after filling. 35° Fahr. 

Forty-eight hours after filling 34° Fahr. 

Heavy carcasses should remain in this temperature at least 48 hours, 
and it is advisable to leave them in 72 hours. The temperature of the 
meat in the hip socket and in the shoulder on heavy carcasses, twenty-four 
hours after the carcass is in, subject to the above temperature, will show 
from 51° to 54°. Forty-eight hours after being placed in the cooler the 
meat temperatures will show around 42°. In seventy-two hours the 
temperature of the meat will be down around 38°, which is the ideal 
temperature and indicates clearly that all the animal heat Ihas been 
removed. 

Light cattle and thin cows can be shipped out in twenty-four hours, 
but even on this grade it is hardly satisfactory, because in ribbing the 
cattle on the loading dock, unless the beef is thoroughly chilled and set, 
the meat will slip from the rib bones and have an unsightly appearance. 

It is verj' essential in the beef cooler to put down fresh sawdust at 
frequent intervals and keep the cooler painted up, so that it will always 
have a clean, fresh smell. 

The average shrinkage of beef in the cooler forty-eight hours, under 
proper conditions, is about lJ/2%, but sometimes runs as high as 1%% 



BEEF GRADING 

The grading of dressed beef is practiced in every packing plant, and 
if the buyers are skillful the grades will correspond closely to the quality 
of the purchase. 

There is one chief consideration in beef grading: the quality of the 
meat. Carcasses weighing 1,050 lbs. and up are considered "extra heavy"; 
those from 900 to 1,050 lbs. are "heavies." The other gradings according 



BEEF LOADING ' 25 

to weight range as follows : 800 to 900 lbs. ; 700 to 800 lbs. ; 600 to 700 lbs. ; 
500 to 600 lbs. ; under 500 lbs. The designation of each grade varies 
according to the packing plant, either letters or numbers being used. 

The grading as to quality in most plants is as follows : Prime, choice, 
good, medium, fair and poor. In addition to this there are old cow car- 
casses, cows which have had but one calf, heifers, bulls and stags. In 
the case of cows, bulls and stags, the terms "common," "cutter" and 
"canner" are frequently used. Some packers go into much more detail 
than others in grading. 

The U. S. Bureau of Markets and Crop Estimates has prepared a 
good deal of detailed material on this subject, published in bulletin form, 
which may be secured if a complete description of each particular grade 
according to Bureau standards is desired. 

"Spotters" is a term applied to carcasses having small dark blood 
spots, apparently caused by the rupture of minute blood vessels and the 
coagulation of small quantities of blood which did not escape at the time 
of bleeding. They are more frequent in well-finished carcasses. These 
spots, which often develop in the muscular tissue, vary in size from small 
specks to areas one-half inch or more in length and one-fourth of an 
inch or more in diameter. The exact cause for this is not fully known. 



BEEF LOADING 

That beef may reach its destination in the same prime condition as 
when hanging in the packing house cooler, refrigerator cars, equipped 
with brine tanks and beef rails, have been built. While these make the 
transportation of highly-perishable meats possible, this can only be suc- 
cessfully accomplished by the utmost care in loading. 

Beef will never reach the firm condition necessary for proper load- 
ing in less than thirty-six hours from the time of slaughter, and then 
only in the case of light cattle. Every effort should be made to see that 
the carcass is allowed to remain at least forty-eight hours in the cooler 
at 35° F. before it is loaded. 

The cattle that have been selected and ordered for a given car are 
assembled on the rail. For the purpose of identification they are num- 
bered; tickets bearing the carcass number are placed on each of the two 
forequarters and on each of the two hindquarters. 

Ribbing. — The forequarter and hindquarter are usually separated 
between the twelfth and thirteenth rib; that is to say, one rib is left on 
the hindquarter. While this is the usual practice, there are many excep- 
tions, where two, three and even four ribs are left on the hindquarter. 
This, of course, is governed entirely by the demand. 

The actHal operation requires careful and skillful butchering, that 
the exposed lean tissue will present a well-evened appearance. The knife 
is inserted eleven inches from the backbone, and with a single cut 
the carcass is opened from that point toward the belly side. About 
three inches of the flank is left intact to support the forequarter when 
the backbone shall have been cut. The knife is then reversed and again 
with a single stroke toward the backbone the remainder of the lean tissue 



26 ■ THE PACKERS' ENCYCLOPEDIA 

is separated. The backbone is sawed and the forequarter left suspended 
by the flank until loaded. 

The knife blade should be directed as closely as possible to the rib 
on the forequarter, thereby allowing the lean tissue between the twelfth 
and thirteenth rib to remain on the hindquarter. Care must be taken 
also that the kidney fat is not rnutilated. 

Refrigerator Cars. — The car in which the beef is to be loaded must 
be washed thoroughly with hot water and soap throughout, after which 
the doors should be allowed to remain open. Fresh air and sunshine 
are the best agents to sweeten and dry the car. It is imperative that the 
car be pre-chilled to a temperature below 40° F. before loading is 
started. 

To accomplish this, after washing and ventilating the car is closed 
and well iced with salt and crushed ice. Standard specifications are 12 
per cent of salt in summer and 8 per cent in winter. In some cases cars 
are equipped with brine sprays, and may be connected with the house brine 
refrigerating system, thereby hastening the pre-chilling operation. 

A new type of refrigerator car is equipped with a patented system 
of refrigeration by means of brine circulation, which is accomplished by 
connecting the brine tanks in each end of the car with brine pipes, three 
on a side. Each brine tank is divided by a partition in which is located 
check valves which operate in opposite directions in each end of the car. 
The drain pipe is located high enough in the brine tank so that there is 
always some brine left in the tank, and when the ice and salt is dumped 
in the brine rises to the level of the pipes, and the swaying motion of the 
car causes it to circulate from one end of the car to the other. The 
claims made for this system are that less ice is required, the refrigeration 
is more complete in all parts of the car, and there is less wastage in meats 
at destination. 

It is unfortunate that all refrigerator cars are not equipped with 
brine tanks, but it frequently becomes necessary to load beef in those 
equipped with large wooden tanks. These cars are iced by filling the 
tank to one-third capacity with lump ice, then about one-third of 
the salt to be used is distributed over the top of the ice. The remainder 
of the tank is filled with a mixture of lump ice and salt. Crushed ice 
in this style of tank would form into a large cake, giving poor circula- 
tion and refrigeration, and frequently causing serious damage by the 
sliding in the bunkers due to the train movement. 

Loading Platform. — When any chilled object is brought into con- 
tact with the warm air, the moisture of the air will be condensed on it, 
causing what is known as "sweating." This is true of chilled beef, and 
any carcass that has been allowed to sweat will subsequently become 
slimy and moldy in transit. To guard against this, loading platforms 
should be closed in, all doors leading to the cars vestibuled, and the 
temperature carried as closely as possible the same as that of the cooler. 

Loading the Car 

The carcass having been ribbed in the cooler, is now brought for- 
ward on the rail to the car door on the loading platform. 

The hinds and fores are usually loaded into opposite ends of the 



BEEF LOADING 



27 



car. As only one man is used to assist the luggers in hanging off the 
beef, it is considered good practice to load a given number of fores 
and then the corresponding hinds. 

In hanging in the car rights and lefts must alternate, so that the 
quarters will hang bone to hone and flesh to flesh in even rows. By 
so hanging, mutilations of the fell covering that would be caused by 
the bone tearing into the flesh when swaying in the car, due to train 
movement, are avoided. To prevent accidents in lugging beef, the lug- 
ger should carry the right quarter on the left shoulder and the left 
quarter on the right shoulder, thus turning the bone away from himself, 
which on account of its sharp, ragged edges has caused many serious 
cuts. 




Proper Method of Hanging Beef Forequarters in Refrigerator Car 



In hanging the hindquarter the car men should be closely supervised 
to see that the car hook be placed through the gam chord, in the same 
hole where the beef trolley hook was originally inserted, thereby eliminat- 
ing a second hole and preserving the web of the gam. The forequarter 
should be hung between the ninth and tenth rib, that is to say, three ribs 
forward from the plate rather than through the more expensive meaty 
portion of the ribs. 

The tallow covering of beef is very susceptible to dirt, rust, and 



28 THE PACKERS' ENCYCLOPEDIA 

grease marks. To avoid this rails should be well painted and free of 
rust ; the beef trolley should be wiped free from oil after lubricating, 
and all engaged in the lugging and handling of the beef should be well 
supplied with clean frocks. 

With careful regard for loading along the lines as herein set forth, 
and re-icing every twenty-four hours while in transit, the beef may be 
transported to its destination in the clean, sweet, and wholesome con- 
dition essential to food products. 



HANDLING BEEF FOR EXPORT 

Export beef is selected from well-finished native cattle, usually 
steers, although fat cows are sometimes utilized, but in very few cases 
is bull beef shipped. 

In dressing, extra and particular care is used. In the first place, 
export cattle must be stuck as soon as possible after knocking. In rip- 
ping open the cattle, care should be taken not to reach the clod and 
crotch, only rip through the hide. Have the caul puller open the clod and 
crotch and properly wash with a cloth, using hot water. The hind 
shanks should be scrubbed on the first hoist with a brush, using hot 
water; also in this case the hind shanks and rounds should be wiped 
with a hot cloth. Two loose joints should be left on the tail. After 
the backer has finished his work, the backs of the cattle should be 
wiped with a hot cloth which has been dipped into a pail of hot water 
and thoroughly rinsed, allowing very little water to remain in the cloth. 
The flank should be dropped slightly at a high point. Do not use scribe 
saw in dressing ; simply beat back the loin. 

Care should be taken in backing the cattle, so as not to peel any 
loins, as this is quite objectionable. The breast fat should be trimmed 
out as soon as hide is dropped and the neck should be wiped immediately 
on the outside with a hot cloth. 

No water should be used to cleanse the carcasses that are not 
bruised ; but instead, dry, hot cloths should be used to cleanse thoroughly. 
Should there be bruises, trim them well, then scrub with a fountain brush 
and as little water as possible. They should then be scraped and wiped 
thoroughly with dry, hot cloths. The inside and outside of the neck 
is an exception to this rule, and may be washed with a cloth and hot 
water ; also hot water may be used on the ribs and possibty on the out- 
side of the brisket. All these parts should be wiped thoroughly after 
washing, with dry, hot cloths. 

The shoulder should be pumped in order to drain the blood from 
the neck and skirt veins. Then the skirt veins should be tied and 
shoulder veins skewered before washing. Neck cloths should be left 
in for five hours. 

In the cooler, the handling is much the same as with custom cattle, 
excepting that the carcasses are given a thorough wiping under the 
skirts and inside generally. The kidneys are handled in the same way as 
custom cattle. The crotch fat should not be destroyed. 

Export cattle should enter cooler at a temperature of 45° Fahr. ; 
a lower temperature destroys the bloom. Allow two feet of space 



BEEF CUTTING AND BONING 29 

between each carcass. The following morning the temperature of the 
cooler should be 36°, and within 48 hours it should be 31°. If at alE 
possible, the beef should be in the cooler 72 hours before shipping; but 
if it should be necessary to ship within 48 hours after killing, arrange- 
ments should be made to spread the cattle as well as possible in the cooler, 
so as to improve their condition. The best way to stop complaints on 
blood-stained backs in transit or at destination is to get the cattle firm 
and hard before shipping. 

In loading, care should be taken to see that the luggers do not 
handle the sack of beef with dirty gloves or greasy frocks. In hang- 
ing in the cooler, it is best always to load on the fourth rib. 

_ The car in which the beef is to be shipped should be iced a day before 
shipment and the temperatures preparatory to loading must not exceed 
34°, keeping doors of the cars closed as much as possible, so that it will 
not exceed a temperature above 44° when loaded. The car should be 
iced again just before shipment, and, of course, kept iced in transit 
to seaboard. In initial icing 15 per cent salt should be used; in re-icing, 
12 per cent salt may be used; but in winter this may be reduced to 
approximately 6 per cent. 

It is best to rack both sides and ends of all cars used for export 
beef. Refrigerated steanlers equipped for handling chilled beef should be 
able to hold a 29° summer temperature and a 30° to 31° winter tempera- 
ture. This may vary according to the condition of the beef upon 
arrival. 

For direct shipment to foreign houses a heavy mnslin or beef cloth 
is used, the amount required being four yards per quarter. This is 
sewed all around the beef with four-ply cotton twine. Should it be 
necessary to ship to domestic seaboard freezers for storage before ship- 
ment, or if shipping frozen to distant ports, the beef first should be 
covered with the best grade of cheesecloth, which again is enclosed with 
burlap as described above. The weights should be distinctly marked on 
the inside of each quarter. Shipments consist principally of steers, 
weighing from 600 to 1,000 lbs. If a part of the carcasses are cowsi 
they are marked as such. 



BEEF CUTTING AND BONING 

The boning of beef is done in cases where the carcasses are not 
suitable for regular wholesale cuts, or where only a portion of them 
are eligible for this purpose. Boneless beef is sold very largely to the 
trade, and at certain times there is a heavy demand for this class of 
product for canning purposes and the manufacture of sausage. Follow- 
ing is a description of the various cuts generally made by boning out 
cattle : 

Beef Roll.— Beef roll "old style" is cut from the back of a beef rib 
and is entirely boneless. It is used for both roasts and steaks and has 
quite a wide range in weight, the average being about 5 to 6 lbs. 

Spencer Roll.—This is a cut with the back covering of the rib left on 
the roll for about three-quarters of the length, making it more desirable 
for roasts. 



30 THE PACKERS' ENCYCLOPEDIA 

Rib Ends. — These are pieces usually 2 to 4 inches long, cut from 
the plate end of a regular beef rib. Rib ends are used for roasting. 

Beef Flank. — A cut from the hindquarter just below the loin and in 
front of the round. When trimmed it has the flank steak and the 
tallow removed; untrimmed, it is known as a rough flank with the flank 
steak and tallow left in. 

Beef Fore Shank. — The lower part of the fore leg cut with a piece 
of the clod on or ofi^. 

Beef Skirt.— The fleshy part of the diaphragm. 

Beef Sirloin Strip, "Boneless." — This is cut from the back of a 
short loin and used for sirloin steaks, the average weight being about 
5 to 6 pounds. 

Beef Strip Loin, "Bone In." — Practically the same cut as a sirloin, 
except with the bone in, and weighs about 30 per cent more than a 
boneless sirloin strip. 

Beef Tenderloin. — The beef tenderloin is cut from just under the 
backbone of a full loin of beef. It is used principally for steaks, some- 
times for roasts. The average weight is about 3 to 5 pounds, and any- 
thing under 3 pounds is called a "T" strip. The "T" strip is practically 
the same cut as the beef tenderloin, except that it is of lighter weight. 

Carcass Cuts, Chicago Style 

The following cuts are usually designated as "Chicago style" cuts. 
Methods used in other centers are described elsewhere. 

Beef Rattle. — The forequarter with the seven-rib roast removed. 

Beef Chuck, Square Cut. — The front end of the fore quarter, includ- 
ing the first five ribs, the seventh rib roast, brisket, plate, neck and 
shank removed. Manhattan style or cross-cut chuck is the front end 
of the fore quarter and includes the brisket, neck and shank. 

Beef Round. — That part of the hind quarter that remains after remov- 
ing the loin and flank, or the entire hind leg after removing the rump 
and shank. When the shank is removed and the cod fat left on it is 
commonly known as a buttock. 

Beef Loin. — This is the front part of the hind quarter with the flank 
removed. It has one rib and ranges in weight from 25 pounds for the 
lightest up to 100 pounds for the heaviest. No. 1 native steer loin has 
a correspondingly wide range in price. 

Beef Loin End. — This is the butt of a full loin which is cut off in 
making a short loin for high-class hotel trade. 

Beef Rib Roast. — That part of the fore-quarter back of the cliuck, 
and has seven ribs. The weight ranges from 16 pounds for the light- 
est to as high as 55 pounds for the heaviest native steers, with a wide 
range of price. 

Beef Short Loin. — This is made from the regular loin, principally for 
high-class hotel trade, and is the small or rib end of the loin cut in dif- 
ferent lengths, from a pin-bone cut to a flat-bone cut. A pin-bone short- 
cut loin is the shortest and most expensive, and is about 50 per cent 
of the full loin. 



BEEF CUTTING AND BONING 31 

Beef Sirloin Butt, Boneless. — The large end of a full loin "loin end" 
bones out. It is used for both roasts and steaks, and has a large range 
in weights, the average being from 6 to 8 pounds. 

Beef Rump Butt. — This is cut from the hip or top end of a round, 
and practically boneless, only an insignificant piece of the tail bone being 
left in. 

Beef Clod. — Beef clod is frequently called shoulder clod and is cut 
from the shoulder part of the chuck or the upper part of the foreleg, 
entirely boneless. The average weight is about 8 to 10 pounds. 

Beef Hams. — The entire meaty part of beef round split, from which 
the bone has been removed. The set consists of knuckle, outside and 
inside, all boneless with the exception of a very small piece of bone, 
hardly enough to consider, left in the knuckle. This can be sold in 
either regular sets or each piece separately, and is used principally for 
dried beef, but is very desirable for pot roasts or steaks. 

Beef Plate. — This is cut from the forequarter, the bottom part 
below the chuck and the rib. The full plate contains navel end and 
brisket. 

Beef Brisket. — The front part of a full plate. 

Beef Navel End. — The rear part of the full beef plate. 

Beef Neck. — The rough part of the neck removed from the chuck. 

Hanging Beef Tenderloin, "Boneless." — This grows directly under 
the middle of the backbone, is about one foot long and weighs about 2 
pounds. 

Beef Hind Shank. — Lower part of the hind leg or round. 
Yields in Boning|Out a Carcass 

Following is a test which indicates the percentage of meat, bones 
and by-products obtained when "boning out" six carcasses : 

Meat 

Beef hams 356 lbs. 

Canning meat ■ 580 lbs. 

K. or black meat 196 lbs. 

Flank steaks 12 lbs. 

T. strips 15 lbs. 

Shoulder clods 108 lbs. 

Boneless briskets 44 lbs. 

Boneless chucks 30O lbs. 

Shank meat 124 lbs. 

Weight 1,735 lbs. 71.84% 

Bones 

Plate and rib bones 151 lbs. 

Forequarter shank bones 79 lbs. 

Hindquarter bones 99 lbs. 

Chuck bone 72 lbs. 

Rump and sirloin bone 123 lbs. 

Shoulder blade bone 19 lbs. 

Weight 543 1b.-;, 22.48% 



32 THE PACKERS' ENCYCLOPEDIA 

Oleo Tallow 

Beef tallow for oleo 43 lbs. 1.78% 

Tankage 

Scrap tallow 39 lbs. 

Scrap tankage . . 42 lbs. 

Weight 81 lbs. 3.36% 

Kidneys 

Kidneys 13 lbs. 0.54% 

Total weight 2,415 lbs. 

Percentage 100% 

Boneless Cuts Compared to Carcass Cuts 

The following test shows the per cent of boneless cuts in comparison 
to regular carcass cuts. 

\ Tenderloins 12% 

I Butts 24% 

T . i7^jStrips 20% 

Lo'"s ^^%\Bonts 21% 

I Trimmings 13% 

[ Tallow 10% 



100% 



{55% loin end 
45% short loin 
100% 

T71 . 1 , ■ f 36% loin end f 88% boneless butts 

Flat bone lom..[ 54% short loin j 12% bones 

100% lioo% 

fRolls 32% 41% 

Ribs 9%< Bones 30%o 30% 

1 Trimmings 38%; 29% 



100% 100% 

IT/" • u / 50% loin end 

VA pmbone....| 50% short loin 

100% 

r 76% boneless strip 

Strip loin j 20% bones 

^ 4% trimmings 

100% 

Boneless chucks 62% 

S.C. chucks. .26%] Clod 16% 

Bones 22%o 

100% 



Round 23%^ 



YIELDS IN CUTTING BEEF 33 

f Rump butts 14% 

Canning meat 3% 

Shank meat (>% 

Tallow 3% 

Bones ...-. 19% 

Insides 26% 

Outsides 16% 

Knuckles 13% 



100% 



TT 11 1 . I'jr/ /Navel end 60% 

l^ull plate.... 13% jg^.^j^^^ ^^^^ (-Boneless brisket.... 67% 

iBones and trim'gs.. 33% 



Shanks 4% 



100% 100% 

^ JShank meat 50% 

°\ Bones 50% 



100% 

Flank 4% 

Suet 4% 

100% 

Yields in Cutting "Canner" Cattle 

Here is a sample test made in canning cattle which indicates the 
yield of the various cuts : 

Sirloin butts ...., 3.903% 

Strips 4.204% 

Tenderloins 2.552% 

Boneless chuck ' 13.813% 

Rolls 2.552% 

Plates 12.162% 

Insides 7.957% 

Outsides 5.555% 

Knuckles 5.555% 

Clods 5.105% 

Rump butts 2.402% 

Flank steak 600% 

Tenderloin 450% 

Front shanks 7.207% 

Hind shanks 4.650% 

Soft bones 6.906% 

Trimmings 8.108% 

Tallow 1.200% 

Kidneys 600% 

Tankage and marrow 4.519% 



100.00 % 

Wholesale Beef Cuts and Their Uses 

The wholesale or primal cuts into which a beef carcass is divided, 
and the percentage of each, are as follows : 



34 



THE PACKERS' ENCYCLOPEDIA 




Standard Wholesale Beef Cuts (Chicago Style) 



1. 


Hind ^hank 


5. 


Short loin 


9. 


Chuck 


2. 


Round 


6. 


Flank 


10. 


Neck 


3. 


Rump 


7. 


Plate 


11. 


Foreshank 


4. 


Loin end 


8. 


Rib 


12. 


Brisket 



WHOLESALE BEEF CUTS 35 

Round with rump and shank 23% 

Full loin 17% 

Flank '..... 4% 

Full plate 13% 

Ribs 9% 

Chuck 26% 

Foreshank 4% 

Suet 4% 

100% 

Round. — The above round, which makes up 23% of the carcass, is 
removed at the point of the ball joint, expert cutters being able to strike 
this joint so that where it is sawed the surface of the bone will be 
about the size of a dollar. The rump and shank can now be removed 
from the round, the former being used for steaks and pot roasts and 
the latter for soup meat. 

Loin. — The full loin, which makes up about 17% of the weight of 
the carcass, contains the best beef. It may be divided into a short loin 
and a loin end, this being done by cutting at the joint of the pin bone. 
These two cuts will each weigh approximately 50% of the entire loin. 
The short loin, or smaller end of the loin, is considered to be the better, 
and is worth more money than the loin end. The first cut on the short 
loin, or the pin bone cut, is the choicest of all. 

Flank. — While the entire flank of the carcass comprises four per cent 
of its weight, the flank steak, which is left after the full flank has been 
trimmed, weighs less than one-fifth of the entire flank. The balance 
of the flank is used for sausage meat usually, for the flank steak itself is 
considered by many as a choice piece of meat. 

Plate. — A full plate contains twelve ribs, an(f consists of the lower 
side of the carcass from a point just back of the brisket, extending to 
the flank. The full plate is generally divided between the fifth and sixth 
ribs, the front end being called "brisket" and the back the "navel end." 
Short ribs may be cut from the upper side of the plate by cutting off 
a strip about four inches wide, upper or rib side, the same being used 
for roasting. 

Ribs. — Beef ribs consists generally of seven ribs cut just back of 
the chuck and ahead of the loin. The quality of this beef is very high, 
being used for roasts. The percentage of ribs run about 9% of weight 
of the carcass. 

Chuck. — The chuck or forequarter contains five ribs and figures 26% 
of the carcass. In fancy cattle, cuts off the chuck may be used for steak, 
but in lower-grade cattle the chuck is used for stewing beef. 

The clod or the immediate portion that lies directly over the shoulder 
blade is sometimes removed separately for stewing. The foreshank is 
used for soup meat chiefly. 

While beef may be cut in many various ways, this is a brief description 
of the usual wholesale cuts. 

Variations in Beef Cutting 

From the standard method of cutting carcasses into the wholesale 
cuts given here, a variation is resorted to in certain sections, especially 



36 THE PACKERS' ENCYCLOPEDIA 

in the East, such as Philadelphia, Boston and New York. These cuts 
are made for the purpose of including a larger percentage of either the 
round or chuck in with the loin and rib cuts, so that more steaks will 
result therefrom. Top and bottom rounds, for instance, are well known 
in the Boston and New York di,stricts. 

As an example of the yields yi'hich may be obtained from this practice, 
here are three tests showing the percentage of each cut obtained, first by 
the New York and second the Philadelphia method, compared to the 
Chicago method : 

New York Cuts 

Ribs 9.55 per cent 

Loins \ 15.74 per cent 

Flanks 'J. 5.55 per cent 

Suet 3.62 per cent 

Navel 8.61 per cent 

Rounds 23.27 per cent 

New York chucks 33.66 per cent 



Total : 100.00 per cent 

Philadelphia Cuts 

Rumps and rounds 34.00 per cent 

Ribs and loins 22.00 per cent 

Rattler, chuck, plate, brisket, and flank 44.00 per cent 



Total 100.00 per cent 

Chicago Cuts 
I) 

Chucks 28.00 per cent 

Rounds 23.00 per cent 

Navels 8.00 per cent 

Flanks 2.00 per cent 

Flank steaks 50 per cent 

Kidneys 25 per cent 

Ribs 10.00 per cent 

Loins 15.00 per cent 

Suet, No. 1 3.00 per cent 

Suet, No. 2 50 per cent 

Shanks 4.00 per cent 

Brisket 5.0O per cent 

Necks 75 per cent 



Total 100.00 per cent 

PLATE BEEF 

The beef plate portion of the carcass is one which is frequently 
used for curing, so that it may be stored and sold at a future time, or 
shipped a great distance for consumption. 

As has been described heretofore, the plate usually contains twelve 
ribs and is divided for curing between the fifth and sixth ribs, the brisket 
end and the navel end. 



CURING OF BEEF 37 

Various grades of plate beef are produced by the different packers, 
selections being made on the basis of the quality of the plates; that is, 
whether they come from first, second or third-grade cattle. This is 
usually gauged by the weights. No. 1 plates weigh in the neighborhood 
of 55 to 60 lbs. with the brisket off; navel ends cut into three pieces, and 
rib strips into two equal parts. In packing this grade usually ten ribs 
are put in each barrel and the barrel completed with navel ends. This 
style of packing is used principally for Great Britain. 

The second grade of plate beef is made from plates weighing from 
40 to 50 lbs. The assortment in packing is the same as on No. 1 plates. 
In this case, about twenty to twenty-five pieces per barrel are required. 

A third grade is made from plates weighing from thirty-five to forty- 
five pounds average. 

Still another grade is made from plates which average less than 
forty pounds, but which do not include the brisket. 



MESS BEEF 

There is another classification of beef cuts used for barreling and 
curing for export. This is known as Mess Beef, and generally consists 
of the following assortments : 

One plate with brisket off, cut in to four pieces. 

One rump butt. 

One chuck, cut into four pieces of about 10 lbs. each. 

In addition to the above, these other cuts may be used the same way: 
Flanks, briskets and necks. In cases of this kind the chucks are cut into 
smaller pieces, usually six or seven. 



CURING OF BEEF 

The curing of barrelled beef is simple. The beef is packed in 
tierces, pickled with 100 degree plain brine, and at the time of packing 
two ounces of nitrate of soda per 100 lbs. of meat are added. The 
tierces should be rolled on the 5th, 10th and 20th days. The shipping 
age is 25 days. Shipments to the United Kingdom are usually packed 202 
lbs. to the barrel. Sixty pounds of capping salt should be added per 
barrel when repacking for shipment. 

MANUFACTURE OF DRIED BEEF 

The curing of dried beef is somewhat more difficult than the curing 
of most pork products. This is due to the fact that there is a greater 
variation in the quality of the meat itself, and the length of time of 
curing and other factors have to be varied accordingly. 

An average pickle for curing beef ham.s may be made up as follows : 
To 100 gallons of water add 245 lbs. of salt, 20 lbs. of brown sugar and 
5 lbs. of saltpeter or its equivalent of nitrate of soda. The length of 
time to cure depends on the factors mentioned above, usually from 6 
to 8 days to a pound is sufficient, depending on the temperature. Many 



38 THE PACKERS' ENCYCLOPEDIA 

packers use a temperature of 36° Fahr. and find it satisfactory. Others 
cure at a temperature of 28° to 30°, retarding the cure but allowing 
the curing time to extend 25 per cent longer. 

After curing, the beef hams should be soaked from 20 to 24 hours 
in fresh 60° F. water, and then washed in warm water at a temperature of 
120° to 130° before being hung in the smokehouse. The time required for 
smoking is again dependent upon the weight of the hams. A good rule 
to follow is to smoke until the hams are dry. Sometimes four days 
may be sufficient, again it may require seven or eight days. Ninety-six 
hours at a temperature of 135° is usually sufficient time to smoke. 

BEEF OFFAL 

The packing industry has gained an enviable reputation by utilizing 
by-products. It is in the ofifal and casing departments where, in a large 
measure, this reputation was acquired. The edible division of this depart- 
ment receives the head and viscera from the killing floor, and these consti- 
tute the raw product. In the following pages will be described how these 
are subdivided and processed. The inedible division receives the front and 
hind feet, condemned viscera, cow udders and uterus. 

The Head. — After a thorough inspection of the glands by the govern- 
ment inspectors, the tongue bones are cut and the sides disengaged from the 
jaw. The pharynx is opened and the tonsils removed and sent to the inedible 
tanks. 

The tongue is then thoroughly washed and hung in the cooler. In 
removing the tongue care must be taken that no cuts are made, as this will 
depreciate its value. When a hair pocket is present, it must be cut out. 
After the tongue has chilled it is trimmed into long cut, short cut and 
canning tongues, as desired. 

The trimmings are retrimmed ; the lean tissue is used in the sausage 
department and the fats sent to the edible tallow tanks. 

The horns are now removed from the head with the circular saw and 
delivered to the bone house for processing. 

The cheek meat is loosened from the lower jaw, the joint chiseled and 
the lower jaw separated from the upper. Cheek meat, lips and head meat 
are entirely removed from the skull. Considerable lean tissue may be saved 
by giving close attention that all has been removed from the head. 

The skull is now split, the brain covering cut, the cords disconnected 
and the brain lifted out. This product should be placed on pans so con- 
structed as to allow complete drainage, and placed in the cooler as soon 
thereafter as possible. If the pituitary and pineal glands are to be saved 
for pharmaceutical purposes they are recovered at this time, as they lie at 
the base of the brain. (See Chapter V for description of animal glands.) 
The skull and the jaw bones are sent to the glue house for processing. 

The Viscera. — After the government inspectors have completed the 
inspection, the intestinal organs are separated from the remainder of the 
viscera at the end of the rennet, and sent to the gut table. 

The Bladder. — This is removed and all fats detached. Any ammonia 
smell may be avoided by promptly draining the urine, very thorough wash- 
ing and quick handling into ice wa^er. 



BEEF OFFAL 39 

When the animal heat has entirely disappeared, the bladders are inflated 
with air and allowed to dry. It is highly important that all operations on 
the bladder be accomplished in such a manner as to eliminate criticism. 
The government inspectors will reject for sausage stuffing any bladder 
defective in the slightest manner. 

The Bung Gut, Middle Gut and Round Gut. — The rounds, middles and 
bungs are now separated, fatted, turned and slimed, and are processed as 
described in the section following, on "Beef Casings." 

The casing operation is now complete. The remainder of the viscera 
is handled next ; that is, the four stomachs of the ruminant, along with 
the liver, heart and lungs. This operation is carried on simultaneously with 
the casing operation. 

The Liver. — The operator removes the gall bladder from the side of 
the liver. The bladder is cut open and the bile drained through a screen 
to recover gall stones, if any are present. The drained bladder is sent' 
to the inedible tank, the portal vein or hepatic glands and any portion of 
the pancreatic glands which may have been left attached are trimmed off 
and tanked. An incision is made in the liver at the distal end; that is, the 
thin end, to allow for drainage, and it is hung in the cooler. 

The Pluck. — The pluck (heart, lungs and trachea) is hung by the 
throat end of the trachea and the lobes of the lungs are removed. The 
heart sack (pericardium) is slit, the pulmonary veins and the common 
aorta are cut, and the heart removed. All adhering fats are then stripped 
from the trachea, washed and sent to the oleo department. The giblet 
meat, which is a small portion of the hanging tender that has been left 
attached to the gullet when the viscera was removed, is now trimmed of? 
and is an edible product. The lower part of the trachea is cut from the 
remainder of the trachea and rendered into prime tallow. The upper part 
of the trachea is sent to the glue house for processing. 

If the lungs are to be used for edible purposes, all bronchial tubes must 
be laid open to expose any fsecal matter that may be present, in which event 
they are rejected. If not required for edible purposes they are rendered in 
the brown grease tank. The heart ears (auricles) are separated from the 
ventricle, and the fat and arteries removed from the lean tissue. The 
remainder of the heart, having been previously opened by the federal 
inspectors, is now washed and sent to the cooler. 

All fats that have been removed from the pluck are put through a 
hasher into a tank of cold water. The specific gravity of fats, being less than 
that of water, they will float and are recovered by skimming, while the lean 
tissue will precipitate and is subsequently recovered and rendered. 

The Paunch. — If the floor arrangement makes it possible all fats, 
including the caul, should be removed immediately after the paunch is taken 
from the abdominal cavity. If this is not possible, the operation should be 
accomplished before any incisions are made. If this policy is not adhered 
to, these fats are liable to contamination from paunch content, which 
would cause their rejection as an edible product. 

The paunch of the ruminant is divided into four distinct stomachs, viz : 
First paunch (rumen) ; Honey comb paunch (reticulum) ; Peck (omasum) ; 
and Rennet (abomasum). 



40 THE PACKERS' ENCYCLOPEDIA 

After all the fats have been removed the melt (spleen) is cut from the 
side of the paunch. While the melt is an edible product, the demand is 
very limited. As an edible product it is washed thoroughly after removal 
and hung in the cooler. If it is not desired as edible, it is rendered in the 
brown grease tank. 

The peck, with the rennet attached, is then cut from the honey-comb 
paunch, and a division is at once made thereafter, separating the peck and 
rennet. The rennet may be regarded as an edible product, in which case it 
is flushed, then laid open from end to end, to permit a thorough washing. 
The food value of a rennet is hardly sufficient to warrant its use in the 
sausage room, hence it is almost universally diverted to the tallow tanks 
after flushing. 

The peck may be hashed and the manure washed out; in which case it 
may also be rendered for tallow. The yield, however, in tallow does not 
favor this operation, and more frequently it is merely slashed crosswise 
and rendered in the brown grease tank. 

The operation on the remainder of the paunch is carried on simulta- 
neously as follows: A blunt hook is inserted in the opening of the honey- 
comb paunch, where the peck has been removed. The hook is attached to a 
trolley by means of which the paunch is conveyed over a receptacle to 
receive the paunch content. The paunch is laid open from the point where 
the hook has been inserted to a point diametrically opposite; opening in a 
direction so as to avoid cutting through the honey-comb portion. The 
paunch content having been expelled, the tripe is placed on a conical table, 
usually called an umbrella washer, where by spraying and scrubbing with 
coarse brushes all adhering paunch content is removed. Further washing 
and processing is carried on in the tripe department. 

Inedible Offal Department 

Condemned Viscera. — Faecal matter is removed from the guts and 
paunch, to make the attached fats available for tallow. This may be 
accomplished by hashing and washing all intestinal organs or by merely 
laying them open with the aid of a knife and then washing. The liver and 
pluck are rendered in the brown grease tank. 

Condemned Carcasses. — Kidney knobs, pelvic and heart fats are 
removed and rendered as tallow ; the remainder is diverted to the brown 
grease tank. 

Uteri. — The uterus is opened and the slunk (fetus) removed. If the 
fetus is sufficiently matured so as to make it desirable to save the skin, this 
operation then follows : The feet, head and shoulders are skinned with the 
aid of a knife; the remainder of the skin can then be removed by pulling. 
The skin is sent to the hide cellar for curing, and thie remainder to the 
rendering tank. 

Feet. — All sinews are removed and put into glue stock. The hoof can 
readily be removed after steaming for a short time. The shin bone is then 
sawed out, the nerve holes indicating the point where they should be sawed. 
Hoofs and shin bones are further processed in the bone house. The foot 
bones and that portion of the knee joint which has been sawed from the 
skin are sent to the glue house. 



BEEF OFFAL 41 

The offal and casing operation is now complete. As has been indicated 
the successful operation o£ this department depends on constant vigilance 
so that no product be lost or reduced in value by careless handling. Aston- 
ishing results and yields may be attained by watchful and intelligent 
supervision. 

Handling Edible Offal or Miscellaneous Meats 

Hearts. — On the killing floor all hearts are cut in half. This is done 
in order to make possible the examining of the same for measles, and 
also to let out the blood. The fat and heart ears are trimmed off, and 
the hearts may be used for fresh products at the market, or in sausage, 
for extract, canning, mince meat, or may be pickled. 

Livers. — The gall bag is first removed from the livers. They are 
then washed and may be sold fresh, or frozen, especially if there is an 
oversupply. If necessary to tank livers, the fat should be trimmed off 
and rendered separately. 

Kidneys. — Kidneys are used for extract; some are sold fresh; others 
may be trimmed and frozen ; those not salable are tanked. 

Brains. — Brains are removed carefully immediately after the skull 
is split, are placed in shallow pans and put in the chill room. Those 
not offered for immediate sale may be frozen in a sharp freezer directly 
after they have been packed in tin pails ready for marketing. 

Tongues. — Tongues are first washed and then chilled. In the chill 
room they are hung up by the gullet end, because if hung up by the 
narrow end the tongue will stretch, which makes it look very thin and 
unattractive. Tongues are cut in two ways — a long-cut tongue and a 
short-cut tongue. In the former case the gullet is left on. Short cut 
tongues are generally sold fresh. 

Ox Tails. — A small per cent of ox tails are sold fresh. The surplus 
is used in soups, or is sometimes cured in salt and pickled. 

Tripe. — The preparation of beef tripe is as follows : The paunch, 
after being ridden of its contents, is washed on an umbrella spray, being 
scrubbed with brushes. The dirty pieces are then trimmed off, as well 
as any fat which may be used for oleo. The fresh tripe may then 
immediately be put into a rotary tripe washer and thoroughly agitated in 
hot water at a temperature of not over 140° Fahr. A small amount of 
soda in the water is necessary to remove the scurf and whiten the tripe. 
After removing from the washer, any excess scurf or mucus remaining 
is removed by scrapers. The tripe may then be cooked ,in a sheet steel 
or wooden vat cooker at a scalding temperature for about three hours, 
care being taken that the steam does not come in direct contact with 
the tripe. To test when it is done, place the finger through the heavy 
seams of the tripe, and if it is soft the tripe is done. Cold water is 
then turned on, and when the tripe is chilled it is ready for the finishers. 

The finishers should take care not to throw good pieces of tripe 
away with the skin. Also, the tripe should not be trimmed too wide and 
wasted. One-fourth inch trim is sufficient. After finishing, the tripe is 
inspected for quality and cleanliness, then it is put into ice water and 
chilled thoroughly before pickling. From the grading vats, if not 
sold or used fresh, it is placed in vinegar pickle of 55 grain strength and 



42 



THE PACKERS' ENCYCLOPEDIA 




< 



BEEF CASINGS 43 

left for at least 3 weeks, during which time it will take on 20 per cent in 
weight. The temperature of the curing room should not exceed 40° 
F. When packed fresh in small packages for shipment 45 grain strength 
vinegar pickle is used for packing. 

In order to give an idea of the yield and weight of tripe during it? 
various stages of processing, the following test is given: 

100 pieces of unclean tripe, 1,429 lbs. 

100 pieces of scraped weight, 1,270 lbs. 

100 pieces of cooked weight, 768 lbs. 

100 pieces of finished weight, 567 lbs. 



BEEF CASINGS 

Packers in years gone by saved beef casings primarily for use in their 
own sausage kitchens, and as they were utilized almost as fast as produced, 
very little attention was given to the method in which they were put up. 
But since a considerable portion of the casing output of a modern packing- 
house is now packed for the trade, certain rules, measurements, etc., must 
be observed in order to standardize this merchandise and improve its 
keeping qualities. 

Beef Rounds, Middles and Bungs, after being cleaned and graded, but 
before salting, should be placed in a tub of clean cold water, never exceeding 
50° F., so as to thoroughly chill them and remove all animal heat. In 
winter, when temperature of water is sufficiently cold, no ice need be added ; 
but in summer, when water is of higher temperature than 50°, keep tub well 
iced. Allow casings to remain in this chilling tub from 30 minutes to one 
hour, stir them around occasionally so that all of them receive proper 
chilling. 

After thoroughly chilling, the casings are salted with bulk provision 
salt and allowed to lie in bins for 24 to 36 hours in order to drain, when 
they will be ready to pack in tierces for storage. In order to get the 
required quantity in each tierce, it will be necessary to press the excess 
moisture out of the casings, which is done by boring holes about 1 in. in 
diameter in a glucose tierce, packing the casings in this tierce and subjecting 
them to pressure for several hours, when they can be packed into a regular 
glucose or casing tierce. 

After packing, fill the tierce with 100 degree strength pickle, and head 
up water tight, storing in cellar or cooler of 45° F. temperature. 

Beef Rounds 

After separating the paunch from the viscera the round casing, or small 
intestine, should be run off with the aid of a sharp knife, beginning at small 
or stomach end. By allowing the edge of viscera holding the round casing 
to hang over the end of the table, this operation is easily accomplished. 

Modern packinghouses, however, are installing sanitary steel tables 
which are equipped with fluted iron arms, especially constructed for the 
holding and handling of beef casings, which, from a sanitary standpoint, 
the ease with which casings are handled and the minimum number of men 
required, will more than save their cost in a few months' operation. 

After the full set of round casings is run off, strip, wash and put them 



44 THE PACKERS' ENCYCLOPEDIA 

through a fatting machine to remove small particles of fat ; then put them 
in tub of warm water of about 80° F. and wash off any loose fat. 

Then turn the casing — this can be done easily by means of a funnel ; 
put one end through the funnel, stripping the end back over the spout, put 
the rest of the set in the hopper of funnel with a dipper full of water, and 
it will run through very quickly without making a hole in the casings. 
Another method is to cut the casing crosswise about the middle of the gut 
and run both pieces at the same time. 

After casing is turned, tie five or six sets in loops in center and put 
casings through the sliming machine. These sets are held by a looped string 
fastened in the middle, and casings are passed through machine about three 
or four times, so as to thoroughly remove all slime. After sliming, put in 
tub of cool water until ready for inspection. 

The inspection is made to see that the casings are free of tallow and 
slime, to determine the size and quality, and to separate Export Rounds 
from Domestic Rounds. The casings can be inspected either by flooding 
with water or blowing with air. After inspecting and separating the two 
grades, place the rounds in ice water for 30 minutes or more to remove all 
trace of animal heat. 

Export Rounds. — These must be well fatted and refatted (and hand- 
inspected after machine fatting), so that they are free of tallow, well slimed, 
free of stains, prime quality, good color and smell, absolutely free of all 
warts, pimples or knots and reasonably free of holes. Not more than five 
holes (turning holes included) are permissible in a set. Export rounds must 
measure 106 to 108 ft. green, and must not contain to exceed five pieces to 
the set. Both ends must be cut off square. If export rounds are not graded 
for size they can be put up 180 to 200 sets to the tierce, and should be 
branded "House Run Export Rounds." If sufficient cattle are killed to 
warrant grading for size, then they are to be packed as follows : 

Narrow Export Rounds, to measure 1^ in. and under, and 
packed in glucose tierces 225 or 250 sets per tierce and branded 
"Narrow Export Rounds." 

Regular Export Rounds, to measure \% in. to 1^ in. and 
packed in glucose tierces 200 to 225 sets per tierce, and branded 
"Regular Export Rounds." 

Wide Export Rounds, to measure 1^ in. and over and packed 
in glucose tierces, 160 to 180 sets per tierce, and branded "Wide 
Export Rounds." 

In order to get the required number of sets in a tierce it will be neces- 
sary to put the rounds in a press to squeeze out moisture, as already 
described. 

Domestic Rounds. — Same general rules govern as apply to the export 
grade, with this exception : The domestic grade of rounds permit of a few 
small knots or warts, but judgment must be exercised in saving these rounds, 
so that the extremely heavily-infested sets, or those containing large green 
warts, or those profusely covered with black pimples, are not saved. These 
should be tanked. 

Domestic rounds are not permitted to be used in U. S. inspected plants, 
and on this account are kept separate from the export grade. They can, 
however, be used in non-inspected places. Domestic rounds are to measure 



BEEF CASINGS 45 

106 to 108 ft. green, five pieces to the set, although six pieces are permissible 
occasionally, with not more than five holes (turning holes included) and 
packed as follows : 

Regular Domestic Rounds, packed 125 to 140 or 160 sets to the 
tierce, are graded 1^ in. to 1^4 in. in diameter and packed in 
glucose tierces, branded "Regular Domestic Rounds." 

Medium Domestic Rounds, graded 1^ in. and under, and 
packed 180 sets to the tierce, and branded "Medium Domestic 
Rounds." 

Stump Rounds. — Stump rounds or short pieces are not to be included 
in either the export or domestic grades, but are to be packed separately for 
sausage room use, or put into sets of 106 ft. green, and packed 180 sets to 
the tierce, and branded "Stump Rounds." 

Calf Rounds. — Calf rounds are to be cleaned in the same manner as 
beef rounds. Calf rounds are to be practically free of holes, carefully 
fatted and slimed, to measure green 84 to 86 ft., and cured about 80 ft. No 
specified number of pieces to the set, but this to be held down to lowest 
minimum possible. No piece less than 3 ft. 4 in. to be included. Grading 
to be as follows : 

Wide Calf Rounds to measure 1% to 1% in. in diameter. 
Medium Calf Rounds to measure 1 to 1^ in. in diameter. 
Narrow Calf Rounds to measure 13/16 to 1 in. in diameter. 

Each gi-ade to be packed in separate packages and packed as many as 
possible in a tierce, branding "Choice Select Calf Rounds." 

Beef Middles 

After separating the middle gut from the bung it should be flushed with 
warm water (not hot), and care must be taken in flushing so as not to fill 
too full of water, as this has a tendencyto burst the casing. 

Modern packinghouses are equipping offal floors with the latest im- 
proved sanitary steel tables, especially designed for running casings, and 
properly flushing them. These tables are so arranged that one end of the 
middle casings is slipped over a water pipe, the other end directed into a 
manure chute and the contents of the casing flooded into sewer, avoiding 
all danger of stains and contaminating the valuable fat. 

After flushing, the middles are passed to the fatting bench, where the 
fat is removed by trimming with a sharp knife. The latest improved fatting 
bench is a marvel of efficiency, also of steel, fitted with perforated pipes 
which plaj^ a constant stream of water upon the back or "catch board," and 
in this manner, wash, chill and conduct the fat into the drain gutter, thence 
into the chill tub, without handling and without any danger of contamina- 
tion. The thick end or "fat end" is to be cut off about 9 to 12 in., then the 
middle is put through the fatting machine to remove all particles of fat, then 
put into a tub of water about 85° F. to wash off loose fat, then inspected for 
manure stains and spots. If any are found, remove them, as they are very 
objectionable. 

Then turn the middle and send to the sliming machine, putting them 
through in bunches of five or six sets held by looped string fastened in cen- 
ter, and pass through machine two or three times to remove all traces of 
slime. 



46 THE PACKERS' ENCYCLOPEDIA 

After thoroughly sliming, put middles on grading table and inspect by 
either flooding with water or blowing with air to determine size, holes, etc. 
After selecting, put casings in ice water to chill and remove all traces of 
animal heat, allowing to stay in chilling tub 30 minutes to one hour. 

The middles are then measured into sets of 61 to 63 ft. green, or 57 ft. 
when cured, not more than five pieces to the set, and no piece less than 3 ft. 
4 in. in length is permissible. Middles must be practically free of holes, 
although a small hole in a long piece is permitted. In making quality tests, 
inspectors will pass ten small holes or five large holes in a total of ten full 
sets of middles. All ends should be cut off square ; must be prime quality, 
■good color and smell. 

After casings are measured, pack in bulk salt and put on drain bins 
for 24 hours, then shake out and pack in tierces, filling tierce with 100 
degree pickle and place in cold storage. 

Middles are graded for size and packed as follows : 

Narrow Middles, to be graded only in localities where there 
is a demand for this grade. Size 1^ in. and under, and packed 
130 sets per tierce, and branded "Select Narrow Beef Middles." 

Regular Middles, to contain all middles under 2 in. in diameter, 
packed 110 sets to the tierce, and branded "Regular Beef Middles." 

Wide Middles, to be graded 2 in. to 2]^ in. in diameter, packed 
90 sets to the tierce, and branded "Wide Beef Middles." 

Extra Wide Middles, to contain all middles measuring 2j/^ in. 
in diameter and over, packed 80 sets to the tierce, and branded 
"Extra Wide Beef Middles." 

Kosher Middles, to be put up from kosher-killed cattle, same 
specifications as "regular" middles. Tallow to be left on these. 
Also have kosher mark or tag placed on middles. 

Beef Bungs 

Beef bungs average 3 to 4 ft. in length, and are removed after the 
round guts have been run from the viscera. The open end is then placed 
over water pipe, filled with water and stripped of all contents; then place 
bung in cold water for 20 or 30 minutes to harden the tallow and fat, which 
is trimmed off with a sharp knife much easier when properly hardened. 

After fatting, wash with a brush to remove stains or loose fat, then 
turn the bung and remove the slime by means of a wooden scraper, 
or put in washing machine, which is an excellent slimer. Bungs arc then 
put in tub of cdld water and all warts or knots are trimmed off with a 
regular surgeon's shears, care being taken not to trim too closely so as to 
score the bung, which weakens them and causes breakage in stuffing. 

Bungs are then inspected with water or air to discover scores, holes and 
for grading, which is done as follows : 

No. 1 Beef Bungs, to be full length ; that is, 3^5/2 ft. or over, 
and the nipple or round hole must be in center ; or in other words, 
the open end must be as long as the cap end. Must be 3 in. and 
over in width, prime quality, good color and smell, free of stains 
and tallow, well slimed, reasonably free of scores and no holes, 
although a small hole within 2 in. of nipple hole is allowed. Abso- 
lutely free of all warts and pimples. All skins left in bung. Tie 
in bundles of five bungs and pack 80 bundles or 400 pieces to the 
tierce, branding "No. 1 Beef Bungs." 



BEEF CASINGS 47 

No. 2 Beef Bungs are bungs measuring 3 in. and under in 
diameter, prime quality, good color and smell, reasonably free of 
scores and manure stains, absolutely free of knots or pimples, 
either naturally or brought to this condition by trimming. Tie in 
bundles of five bungs and pack 100 bundles or 500 pieces to the 
tierce, branding "No. 2 Beef Bungs." 

No. 3 Beef Bungs consist of bungs too heavily infested with 
warts or pimples. These cannot be used in U. S. inspected houses, 
and should be branded "Domestic Bungs." 

Cap Ends.— In the event the open end of the bung is badly scored or 
cut, or should the bung be cut off too short, which would prohibit it being 
placed in the No. 2 grade, then the cap end only should be saved, provided 
it is not damaged and is free of warts or pimples. They are to be packed 
750 to the tierce, and marked "Cap Ends." 

Beef Bung Skins.— Beet bung skins should be left in the bung, except 
when market conditions warrant their being removed. However, the 
removal of the inner skin weakens the bung about one-third. When 'these 
bung skins, or gold-beater skins, as they are called, are to be removed, they 
are selected as follows : 

No. 1 Bung Skins must be taken ofif with great care, pulled 
to the seams on both sides, 30 in. and over in length, free from 
holes 14 in. from edge. All fat or tallow trimmed off the edges 
and holes in edges to be trimmed out. Any skins with rust, 
manure stains or fatty adhesions are to go in the No. 2 grade.' 
Pack No. 1 skins 25 pieces to the bundle, and pack 3,500 pieces to 
the tierce. 

No. 2 Bung Skins are all skins measuring 18 in. to 30 in., and 
those having too much tallow, knots, rust and manure stains are 
to be included in this grade. Pack 25 pieces to the bundle, 4,500 
pieces to the tierce. 

No. 3 Bung Skins are to include all skins 12 in. to 18 in. in 
length, packing 25 pieces to the bundle, 5,000 pieces to the tierce. 

All tierces containing bung skins should be thoroughly washed, 
paraffined and lined with muslin and parchment paper. 

NOTE— Wherever possible, beef casing packing should be done in a cooler or 
cold cellar, and casmgs should be started in process of packing not later than three 
days after production, and all packing, heading of tierces, etc., should be completed 
witHin a week. Always store casings on bilge in cold storage, and see that tierces 
are well coopered and water tight. 

Beef Weasands 

The weasand is cut from the paunch and immediately flushed. The 
two rings of the gullet that have been left attached are cut off and any fat 
that may be adhering is removed. A thorough washing is now given and 
the outside covering of lean tissue is stripped off with a sharp knife. Care 
must be taken that the weasand is not cut in this operation. This meat so 
recovered is edible and used for sausage purposes. Any worms found 
attached_ to the weasand under the meat must not be removed, as this 
impairs its strength, causing it to burst. If weasands show more than four 
worms, send to the rendering tank. 

The weasand is now turned inside out and one end tied. Inflate with 
air, tie up the other end and allow to air dry. All weasands for sausage 



48 THE PACKERS' ENCYCLOPEDIA 

stuflSng must be prime quality, properly dried, thoroughly cleaned, absolutely 
free from bruises and worms. 

Weasands are graded as follows : 

No. 1 Weasands are to consist of those which are 24 in. and 
over in length and 2J4 in. and over in width, free of grubs, with 
a few blood stains permissible. Pack 25 pieces to the bundle, tieing 
ends and center, packing 100 bundles in box or sugar barrel. Mark 
package "No. 1 Weasands." 

No. 2 Weasands are to be 24 in. and over in length, any 
width, may contain blood stains, grubs and weasands under 2^:^ in. 
wide which would otherwise be graded as No. 1. No. 2 weasands 
to be packed 50 pieces to the bundle, 60 bundles to box or barrel. 
Mark package "No. 2 Weasands." 

No. 3 Weasands are to be from 18 in. to 24 in. in length, may 
contain grubs, blood stains and be of any width. Packed 50 pieces 
to the bundle, 70 bundles to box or barrel. Mark package "No. 
3 Weasands." 

Beef Bladders 

Beef bladders are to be well trimmed, necks free of fat, and bladder 
free of manure or blood stains. To be trimmed, blown and dried daily as 
produced. After drying and before grading, soften them by holding in 
steam for a few moments, or hang in moist cooler for a short time, which 
will prevent cracking when folding and measuring. Measurement of blad- 
ders to be taken across the widest part, and not the length. Grading to be 
as follows : 

Large Bladders, neck on, to be 12 in. and over in width, 24 
pieces to the bundle, tied both ends, and packed 25 bundles or 50 
dozen per barrel. Mark "Large Beef Bladders." 

Medium Bladders, neck on, to measure from 10 in. to 12 in. in 
width, 24 pieces to the bundle, tied both ends, and pack 40 bundles 
or 80 dozen per barrel. Mark "Medium Beef Bladders." 

Small Bladders, neck on, to measure from 7 in. to 10 in. in 
width, 24 pieces to the bundle, tied both ends, and packed 50 bundles 
or 100 dozen per barrel. Mark "Small Beef Bladders." 

Only bladders with neck on are used for sausage purposes. Those with 
the neck off are not to be included. The ones with neck off are to be 
graded same as above, packed separately and designated as "No Neck Blad- 
ders." These are used principally by putty manufacturers. 

Calf Bladders 

The method of handling calf bladders — that is, trimming, washing, 
blowing, etc. — is exactly the same as outlined for beef bladders ; grading, 
however, to be as follows : 

Small Calf Bladders, to measure 4 in. to 6 in. across widest 
part, 24 pieces to the bundle, tied on both ends, packed 125 bundles 
or 3,000 pieces to the barrel, and marked "Small Calf Bladders." 

Large Calf Bladders, to measure 6 in. and over across widest 
part, 24 pieces to the bundle, tied both ends, packed 100 bundles 
or 2,400 pieces to the barrel, and marked "Large Calf Bladders." 

In packing dried casings, such as bladders and weasands, be particular 
to use only first-class sugar barrels which are sound in every way, in order 



BEEF EXTRACT 49 

to keep out rats and flies. It is well to line packages with tar paper, or 
newspaper, as printer's ink helps to repel bugs. Always store dry casings 
in a dry, cool storage. 

MANUFACTURE OF BEEF EXTRACT 

Beef extract is made in most of the large plants from the following 
waters : 

Waters from the cooking of beef for canning purposes. 
Waters from the cooking of beef hearts. 
Waters from the cooking of beef cutting bones. 
Waters from the cooking of corned beef. 
Waters from the cooking of beef livers. 

The general practice is to make a separate grade of extract from the 
separate raw materials, but many plants mix the above ingredients in 
certain proportions to make a standard formula. Following is a list 
of certain formulas : 

No. 1 Extract. — 75% roast beef water; 25% heart cooking water; 3 
pounds of sugar to 100 pounds of finished extract. 

No. 2 Extract. — 50% water from cooking beef livers; 50% water from 
cooking beef hearts ; 3 pounds of sugar to 100 pounds of finished product. 

When making fluid extract, add 40% water to 100 pounds of finished 
extract. 

Process and Equipment. — The ordinary process is to cook the meat in 
regular cooking vats from four to six hours at a temperature of 210°, 
although some packers make extract from the soaking waters in thawing 
out frozen beef. The list of machinery required is as follows: 1st, 
soaking vats ; 2nd, cooking vats ; 3d, evaporators ; 4th, concentrating tanks ; 
5th, finishing kettles ; 6th, mixers. 

In general practice 1 pound of finished extract per 100 pounds of 
raw material, such as beef hearts, livers, etc., is obtained. A general de- 
scription of the manufacture of beef extract follows : 

Regular Beef Extract. — Formula: 30% weasand meat; 70% beef 
hearts. 

Use fresh weasand meat and hearts: grind through an Enterprise 
hasher, using 34 inch plate on hearts and y% inch plate on weasand meat. 
Soak in water at temperature not less than 40° Fahr. in the following 
manner : 

Fill 800 pounds of meat in vat and cover same with about 200 gallons 
of water. Allow to soak three hours. Fill 800 pounds of beef in an 
adjoining vat and pump water from the first vat into .the second vat. 
Allow to soak three hours. Fill 800 pounds of meat in the third vat 
and pump water from the second vat over meat in the third vat. Allow 
to soak three hours. This water is now strong enough to go to the 
receiving storage. 

Cover meat in the first vat with another 200 gallons of water ; allow 
to soak three hours and pump into second vat ; allow to soak three hours 



50 THE PACKERS' ENCYCLOPEDIA 

and pump into third vat ; allow to soak three hours and pump into tht 
fourth vat. From here pump to the receiving tank. 

This process is continued until each vat of meat has been covered 
by at least four changes of water, and each change of water has been used 
on at least one vat of fresh meat. Then the soaked meat is delivered to 
the extract room to be cooked for extract, water being delivered to the 
storage tank preparatory to heating. 

Pump water from the receiving vat into heating vat. Heat up to 
temperature of 210° Fahr. Hold at this temperature long enough to 
solidify the albuminous matter that will rise to the surface of the 
water during the process of cooking. This usually takes about ten or 
fifteen minutes. Agitate again in order to break the hardened albumen 
on the surface of the water, and mix it throughout the vat of water, so 
as to make a filtering pad during process of filtering. 

This water is now pumped through the filter and all foreign material 
caught in the filter cloth. From the filter press, the water goes into a 
double effect vacuum pan. Water should be at a temperature of about 
200° when going into the pans, and should be evaporated in the pans to 
15° or 18° Beaume, or reduced to about 40% solids. 

When operating the vacuum pans, carry a 15-inch vacuum on the 
first effect and a 27-inch vacuum on the second effect. From the vacuum 
pans, the extract now goes to the finishing kettles. Here it is boiled down 
nearly to a solid, and afterwards dipped out and put into receptacles for 
storage. Carry a vacuum of 27 inches on these finishing kettles. 

Hold extract thirty days in order to give it a chance to work. This 
is crude extract. Then add 6 pounds sugar, 9 pounds salt, 1 pound 
caramel and 55 pounds of water to every 100 pounds of crude extract, 
boiling in an open steam kettle, until the above ingredients are thoroughly 
mixed. Put into settling jars. Allow to stand over night. Syphon off 
clear liquor, filtering settlings so as to remove all albuminous matter. 
Boil together in the finishing kettle to about 82% solids; pass through 
an agitator in order to give it a good color and make it smooth and glossy. 
Fill in packages for trade. 

Extract (Second Grade). — Take soaked hearts, after same are used 
for regular extract. Put in open vat. Cover with cold water. Cook one 
hour at temperature of 180° ; agitate constantly during the process of 
cooking. Pump to storage cooking vat. Boil 12 hours with closed 
coils. Pass through filter press. Handle in vacuum pans the same as 
regular extract; put through finishing pans. Boil to about 82% solids 
and fill in cans as crude extract. This is now ready to mix with other 
extracts. 

Extracts (Third Grade). — Made from beef ham pickle. Pickle is 
pumped into heating vat; cooked at temperature of 210° for one hour, in 
order to allow the albumen to rise to the surface. Skim off all the 
albuminous matter and send to tank. Allow the water to remain in the 
vat over night. Syphon off clear water and pass through vacuum pans 
the same as the regular extract. Send settlings, which are usually about 
10%, to the tank. Draw the extract from the vacuum pans, when it 
is reduced from 36 to 38 Beaumes; from vacuum pans pump into settling 



BEEF EXTRACT 51 

pans and allow to remain about five days. Syphon off the clear liquor 
from the top when using, putting the settlings into the next batch of ex- 
tract that is cooked. 

Yields on Beef Extract 

Every packer must judge for himself if it will be profitable for him 
to go into the manufacturing of beef extract. The following yields and 
costs may be of interest : 

Extract made from corned beef cooking water : 14,228 gallons 
of cooking water produces 1,205 pounds of beef extract. 

Extract made from roast beef cooking water : 1,783 gallons 
of cooking water produces 113 pounds of beef extract. 

Extract made from ground beef hearts: 3,110 pounds of 
ground beef hearts produces 122 pounds of beef extract. 

It is usually safe to figure that for every 100 pounds of good beef, 
one pound of finished extract can be produced. 

Methods of figuring beef extract packed in jars are also given 
here. These prices, of course, will have to be changed to correspond with 
current market prices, and are simply shown as an example of how to 
figure the cost: 

(1) Test on Beef Extract 

Debits: 

3,110 lbs. beef hearts, _$0.02>^ per lb $. 77.75 

Curing material 60 

Labor 8.45 

A-dministrative, 122 lbs., .2012 per lb 24.55 



.$111.35 
Credits: 

122 lbs. beef extract, $.7724 per lb '. $106.43 

35 lbs. tallow, $0.04 per lb 1.40 

1,408 lbs. heart pulp, $0.00i4 per lb 3.52 



$111.35 
Cost per lb. including administrative, 0.8724 cents. 
Cost per lb. not including administrative, 0.6712 cents. 

(2) Test en Beef Fluid 

Debits : 

100 lbs. beef extract, $0.6712 per lb $67.12 

40 lbs. water 0.00 

Curing material 29 

Labor 20 

Administrative, 140 lbs., $0.1437 per lb 20.12 

$87.73 
Credits : 

140 lbs. beef fluid, $0.6267 per lb $87.73 

Cost per lb., including administrative, .06267 cents. 
Cost per lb., not including administrative, .4829 cents 



52 THE PACKERS' ENCYCLOPEDIA 

Statement Showing Cost Per 100 Lbs. 

(3) Packed in Different Style Packages 

(2-oz. jars — 12 2-oz. boxes) 

100 lbs. extract $0.8724 per lb. $ 87.24 

800 2 oz. jars 14 7/12 doz. 9.72 

800 corks 75 per gr. 4.16 

800 cork covers 16 per M .13 

800 caps 3.72 per M 2.98 

800 labels 1.64 per M 1.31 

80O wrappers '. 1.18 per M .95 

800 circulars 1.40 per M 1.12 

3 oz. sealing wax 30 per lb. .06 

66% sets packing 10.00 per M .67 

66 boxes 5.00 per hund. 3.34 

Labor 1.86 

Cost per 100 lbs $11 1.54 

(4) Packed in Different Style Packages 

(4-oz. jars — 12 4-oz. boxes) 

100 lbs. extract $0.8724 per lb. $ 87.24 

400 4 oz. jars 225 per doz. 7.50 

400 corks 69 per gr. 1.92 

400 cork covers 35 per M 1.40 

400 caps 6.10 per M 2.44 

400 labels 2.67 per M 1.07 

400 wrappers 1.36 per M .55 

400 circulars 1.40 per M .56 

2 oz. sealing wax 30 per lb. .04 

ZZYi sets packing 14.00 per M .47 

33 boxes 7.75 per hund. 2.58 

Labor 1.48 

Cost per 100 lbs $107.25 



MANUFACTURE OF OLEO PRODUCTS 

Glee products as produced in the modern packing house are the second 
most valuable by-product produced — the hide, of course, being the most 
important. 

The fats which go to make up oleo products are as follows : caul, 
ruffle, intestinal, machine fat, heart fat, paunch, peck, rennet, tripe trim- 
mings, beef cut trimmings, kidney fat and suet. 

The beef cut trimmings and machine fat are graded into a No. 2 
product, whereas the other fats may be used for manufacturing a No. 1 
product. 

Yield of Fat. — The amount of fat coming from the carcass depends 
upon the degree of finish that the animal has. Real good steers will 
produce an average of 55 lbs. of fat per head ; canners produce 20 to 



OLEO PRODUCTS 



S3 



25 lbs. per head. On the average, all classes of cattle will produce between 
40 and 45 lbs. of raw fat per head. 

Handling of the Fats 

Washing and Chilling.— These fats, which are produced on the killing 
and offal floors by removing same from the carcass and viscera, are imme- 
diately washed and weighed and conveyed to a vat of cold water, passing 
first, however, through a fat cutting machine. This water, which is kept 
at a temperature of around 38° to 40° F., either by ice or artificial chilling, 
gradually chills the fat, removing the animal heat, which puts it in good 
condition for further processing. The chilling requires usually not less 
than twelve hours, but in some instances fats are processed further after 
being chilled only six or eight hours, although this is not advisable. 




Elevation of a Typical Oleo Plant 

The oleo equipment shown here consists of a fat-cutter, a chilling vat, hasher, melting 

and settling kettle or clarifier, oleo press, seeder truck or seeding machine, 

and the receiving tank for the oleo oil. 



These fats should not be held over 48 hours. The water should be 
changed twice a week, or as often as necessary to keep them sweet, and all 
sinkers removed, washing the vats thoroughly after each draining. 

Hashing, Melting and Settling. — After the fats are well chilled, the 
next step is the hashing, which is accomplished by means of an ordinary 
power hasher of the Enterprise type, a j/i" plate being used. If the fat 
is well chilled, this hasher will thoroughly disintegrate the fibre and 
make the separation of the oil easy. 

The hashed fat is conveyed by gravity or by means of a spiral con- 
veyor to cast-iron melting kettles, which range in capacity fromx 2,000 to 
3,000 lbs. These kettles, which are equipped with a water jacket and 
siphon pipe, have slowly revolving paddles. In this receptacle the melting 



54 THE PACKERS' ENCYCLOPEDIA 

takes place, about two hours' time being required. The temperature to 
which the fat is heated is 155° for No. 1 and 160° for No. 2. 

After the melting is completed — that is, a separation of liquid fat and 
the fibre has taken place thoroughly — the agitators are stopped and the 
whole is allowed to settle for about twenty minutes, coarse salt being 
used (10 lbs. to 20 lbs. per kettle) to help the settling operation, making 
a brine of the water which is in the kettles and at the same time carrying 
down the fibre. Each kettle is .skimmed and the skimmings reworked into 
the next kettle. 

After a thorough settling the liquid fat, which is now known as 
oleo stock, is siphoned to a clarifying or settling tank on the floor below, 
great care being taken to prevent any of the bottoms getting in with 
the oleo stock. After the oil is removed from the melting kettle, the 
bottom is then dropped through another opening to tanks below, where it is 
reheated and more oil recovered for the No. 3 grade, the remaining fibre 
being used for either tankage or cracklings. 

The oleo stock which is now in the clarifying tanks is allowed to 
stand from four to five hours in order to further rid it of fine meat fibre 
and moisture. Ground rock salt is again used to aid the process by 
sifting it over the surface of the stock. 

Old and New Seeding Processes. — After clarifying, the usual process 
has been to draw the oleo stock off at a temperature not below 140° 
into the seeding trucks, which are usually hardwood trucks holding from 
800 to 1,000 lbs. each. In these trucks the oleo is wheeled into a seeding 
room, which is kept at a temperature of 90°. In the seeding room the 
stock must be held for from 72 to 96 hours, during which time the stearine 
or oil of a high melting point becomes crystal in character, settling to the 
bottom, allowing the oleo oil to remain in a liquid form. 

When this crystallizing process is complete, the stock is broken or 
mixed by means of a mechanical stock breaker, and is then ready to press. 

A more modern method of seeding oleo stock which is just beginning 
to be adopted is the use of a seeding machine, which consists of a 
jacketed tank of proper shape, equipped with cooling coils, stock breaker 
and discharging equipment. The oleo stock from the clarifiers (or settling 
kettles) is transferred directly into the machine, and by the circulation 
of water of the right temperature the seeding process is accomplished in 
one-quarter to one-third the time required by seeding trucks. A direct- 
connected motor furnishes the power which mixes the stock, and it emerges 
ready for the press. As this process saves time, labor, steam and product, 
it will no doubt be very widely used in the future by packers manu- 
facturing oleo oil. 

Pressing Oleo Stock. — Pressing is the next process. The stock should 
be 90° to 94° in temperature. From six to eight pounds of mixed stock 
is put in each press cloth by means of a filling table. No. 10 duck; 26" 
wide, is the best press cloth. Eight cloths per plate is the usual number, 
and at this rate each press will hold approximately 2,000 lbs. of stock. 

Slow, steady pressure, peculiar to the knuckle joint type of press, is 
then applied. The draining of the oil or separation of the liquid oil from 
the solid oil or stearine requires about one hour and three-quarters. At this 



OLEO PRODUCTS 55 

rate, figuring the time for loading and unloading, it takes from two and one- 
quarters to two and one-half hours for a press to repeat. 

Handling Oleo Stearine. — After the pressing, the stearine cakes are 
shaken out of the cloths into a bin or directly into a melting tank. The 
eventual use of almost all stearine is for making compound lard. If the 
stearine has to be stored, it is packed by means of a rotary stearine 
packer in SOO-pound slack tierces, and kept in a cool, dry place at an 
even temperature, 45° to 55° being suitable for the purpose. It is very 
important that the stearine storage be dry. 

Handling Oleo Oil. — The oleo oil which comes from the presses is 
gravitated into large holding tanks, the larger the better, so that a uniform 
oil will result. This oil is heated very carefully to a temperature of 110°, 
and is then drawn into tierces and immediately put into storage. It may 
be carried in storage at 58° indefinitely, although it is much better to sell 
the product when it is fairly fresh. Oil six months old and over is, in 
general, more undesirable than the fresher product. After being put into 
storage it should not be removed for a day or two, for by moving it may 
break the crystal form which oleomargarine manufacturers like to see. 

There seems to be a general belief among oleomargarine manufac- 
turers that a well-crystallized oil denotes quality, but it has been well 
proven that this is a matter of temperature, and has little relation to the 
original quality of the raw fat. 

Oleo oil ready for the market should have a clean, bland, nutty flavor, 
ivith no suggestion of greasiness or tallowness. The melting point of oleo 
oil should be below that of body temperature, a melting point of not 
above 80° to 85° being desirable. The average oleo stearine should be 
clean in odor and should have a melting point of approximately 128° F. 
and titre of 50°. 

Grades of Oleo Oil. — Most manufacturers of oleo oil make two grades 
or more, the usual grades of the larger makers being as follows : 

No. 1 oleo oil, made from the highest-grade fats, as de- 
scribed heretofore. 

No. 2 oleo oil, made from cutting, machine fat and poor kill- 
ing fat's. 

No. 3 oleo oil, made from the further cooking of bottoms 
from melting kettles and poor cutting fats. 

Some manufacturers produce a special yellow oil which is made by 
selecting the yellow fats in the raw state and processing separately. The 
yellow oil frequently brings a special price on the market. The color of 
such oils may best be judged by physical examination when they are cold. 

Mutton Fats. — Mutton fats should be handled separately. The operation 
is the same as when processing beef fats, except that the melting is done 
at a temperature of 165° F. Mutton stock may be reworked into regular 
oleo stock by adding 5% of mutton stock to the regular oleo stock. This 
is best done by adding about 75 lbs. of mutton stock to the beef fat in 
the melting kettle. If the mutton stock has a very pronounced odor and 
flavor it is best to use it in No. 2 oleo only. 

Yields from Oleo Fats. — One hundred pounds of oleo fats will produce 
from 65 to 70 lbs. of oleo stock, more or less, depending upon the quality 



56 THE PACKERS' ENCYCLOPEDIA 

of the fat. Fats from canners will produce much less, while fats from 
shipping cattle will yield up to 80 per cent. The yield of oleo oil from 
the oleo stock will be about 60 per cent, and the stearine will run 40 per 
cent, approximately. 

Whether or not it will pay to make oleo stock or oil instead of edible 
tallow depends both upon the relative market prices and the amount of 
oleo fats which are available. At present market prices (1921) there is 
a difference of 2^c per pound between oleo stock and edible tallow, and 
considering the cost to manufacture oleo oil and stearine complete, which 
depending upon the plant runs from 1^ to ly^c per pound, and the cost 
to manufacture edible tallow, which roughly is one-half of one cent per 
pound, it may be calculated whether or not it would be profitable to adopt 
the oleo process. There are a good many packers who would do well to 
make oleo stock, even though they do not press it. This, however, is some- 
thing which must be determined locally, depending upon the conditions 
present. 

The oleo process should be handled with the utmost cleanliness 
throughout, in order to produce a high quality product. The delicate oils 
absorb flavors readily, especially when warm, and when in combination 
with the meat fibre decomposition takes place very quickly unless the 
utmost care and cleanliness is exercised throughout. 

Tests. — Those packers who kill cattle, sheep and calves will be inter- 
ested in the following test which gives an idea of the amount of oleo stock 
and inedible tallows which may be derived from beef, sheep and calf fat. 
This test was made on 2,013 shipper cattle. 2,405 sheep and 1,616 calves. 
The raw fat obtained from the above animals was as follows : 

Beef caul and ruffle fat 38,682 lbs. 

Beef gut fat 54,840 lbs. 

Sheep caul fat 2,614 lbs. 

Sheep ruffle fat 2,128 lbs. 

Calf fat 287 lbs. 

Total 98,551 lbs. 

The yields obtained from this fat were as follows: 

No. 1 oleo stock 61,145 lbs., or 62.04% 

No. 2 oleo stock 4.416 lbs., or 4.48% 

No. 3 oleo stock 1,886 lbs., or 1.92% 

Total 67.447 lbs., or 68.44% 

The prime tallow yield was as follows : 

3,439 lbs., or 3.49% 
Pressed tankage yield : 

135 lbs., or .14% 

MANUFACTURE OF TALLOW 

All fats coming from the beef department which are not utilized for 
oleo are made into tallow. There is, of course, a small production of 
brown grease from this source. Theoretically, if all the fats and offal 
could be sliced and thoroughly cleaned, the production of the highest 



TALLOW 57 

grade tallow would result. That, however, has been found to be imprac- 
tical, because of the amount of labor and expense necessary. Accordingly 
the tallows are graded, depending largely upon the condition of the raw 
product which enters the tank, and secondly, upon the government regu- 
lations in regard to certain products which cannot be used for edible 
tallow. 

In a large number of packing plants there is considerable loss, however, 
due to the fact that they do not utilize and care for many products which 
may be used in higher grades of tallow economically. Herewith is a list of 
the various products which go to make up the dififerent grades of tallow. 
This is compiled from experience in larger packing houses, and is meam 
for general guidance only. Smaller packing houses may not find it 
practical to carry out the process to as fine a degree as the larger packers 
do. 

Raw Products for Edible Tallow. — Cheek trimmings, beef rennets, 
head trimming fats, skirt trimmings, gall bag trimmings, beef trimmings 
from sausage, beef gullet trimmings, tongue trimmings, bones from 
passed for sterilization carcasses, beef aortas, scrap tallow from beef 
cutting, tail joints, sheep gullet trimmings, trimmings from calves and 
sheep, pancreas glands. 

Products for Prime Tallow. — Broken clean guts, fat end of guts, pan- 
creas glands, rough paunch trimmings, beef windpipes, washed skulls, jaws 
and skins from killing, all clean catch-basin skimmings, sheep tripe, cheek 
and tongue trimmings, trimmings from sheep ruffle, sheep windpipes, 
stripped sheep guts, beef ear drums, dirty tongue trimmings, beef rennet 
trimmings, condemned beef and sheep carcasses, skinned slunks, tonsils, 
shipper cow bags, bruised pieces from beef killing, oleo floor scrapings, beef 
cutting floor pickings, bladder trimmings, sinkers from tallow chill vats, 
round stumps of large guts, liver sweetbreads, scraps from oleo kettles, 
condemned viscera, cooked and raw tripe trimmings, sheep pelt trim- 
mings, scraps from market, canner cow udders ; sheep pecks, tripe and 
rennets, hashed and washed; nodulated sheep guts, hashed and washed; 
sheep lungs and pancreas glands, hide cellar trimmings. 

All raw products entering the tanks which are not clean of course 
are rendered into a No. 2 tallow or brown grease, more about which will 
be mentioned later. 

After rendering, the tallow is drawn off into vats, the usual custom 
being to run it through a small separator or settling device attached to 
the vat, so that all moisture and other fibre material can be removed. 
This is important in order to keep the tallow in good condition. 

The yield of tallow per head is approximately as follows in well- 
regulated houses : 

Edible 30 lb. 

Prime tallow 3.50 lbs. 

No. 2 1.00 lb. 

4.80 lbs. 
Tallow Grading Standards. — The standardization of tallows has been 
given considerable thought, and generally speaking the standard used by 
most packers for grading tallows is as follows : 



58 THE PACKERS' ENCYCLOPEDIA 

Moisture and 

Grade and Color Titre Free Fatty Acid Impurities 

Edible tallow, pure white. .42^ to 43^/2 J^toi% not over j4 of 1% 

Prime tallow, almost white, 

slightly gray 42'/^ to 43^^ yi to 1% not over 14 of 1% 

No. 2 tallow, darker than 

prime 42 to 43 5 to 8% .6 to .75% 

Brown grease, brown no standard not over 25% not over 1% 

The rendering of tallows is fully described later on, under the by- 
product and tankhouse sections. 



HANDLING OF HIDES 

In the beef slaughtering operation it was shown that next to the im- 
portance of leaving the fell covering intact, the elimination of cuts and 
scores on the hide was the highest consideration. The very first requi- 
site in the tannery for a number one hide is the square feet of surface 
free from cuts, scores or blemishes. After the hide is dropped on the 
killing floor a close inspection is made for cuts and scores, and the respon- 
sibility therefor determined. The hide is then sent to the curing cellar. 

Classes. — The first operation is reinspection, grading and weighing. 
The classification is as follows : 

Spready native steers, not less than 6 ft. 6 in. in width. 

Heavy native steers, 60 lbs. and up. 

Light native steers, 50 lbs. to 60 lbs. 

Extra light native steers, 25 lbs. to 50 lbs. 

Kosher native steers, same as above. 

Heavy Texas steers, 60 lbs. and up. 

Light steers, 50 lbs. to 60 lbs. 

Extra light steers, 25 lbs. to 50 lbs. 

Butt branded steers, 60 lbs. and up. 

Butt branded steers, 50 lbs. to 60 lbs. 

Butt branded steers. 25 lbs. to 50 lbs. 

Kosher butt branded steers, 60 lbs. and up. 

Kosher butt branded steers, 50 lbs. to 60 lbs. 

Kosher butt branded steers, 25 lbs. to 50 lbs. 

Colorado steers, 60 lbs. and up. 

Colorado steers, 50 lbs. to 60 lbs. • 

Colorado steers, 25 lbs. to 50 lbs. 

Kosher Colorado steers, 60 lbs. and up. 

Kosher Colorado steers, 50 lbs. to 60 lbs. 

Kosher Colorado steers, 25 lbs. to 50 lbs. 

Heavy native cows, 55 lbs. and up. 

Light native cows, 25 lbs. to 55 lbs. 

Kosher heavy native cows, 55 lbs. and up. 

Kosher light native cows, 25 lbs. to 55 lbs. 

Branded cows, all weights over 25 lbs. 

Block cows, usually 55 lbs, and over. 

Native bulls, all over 25 lbs. 

Branded bulls, all over 25 lbs. 

The above are cured weights. Hence in the green weight sufficient 
allowance must be made to cover shrinkage and attached dirt. 



HIDES 59 

Trimming. — ^The ears are split to allow them to flatten out and thereby 
prevent faulty curing in the pack. The switch is removed at a point four- 
teen to sixteen inches from the tail butt. 

From the inspection floor, the hide is taken to the pack of that quality 
that has been determined by the grading. Any hide showing a cut, score, 
sores, mutilation or excessive grubs must be considered a number two 
hide. It is considered good practice to carry each pack to accommodate 
the kill by months, as far as possible. 

Salting the Hide. — The greatest possibility of damage to the hide is 
in this operation. A hair-slipped hide is the inevitable result of careless 
salting. The usual method is as follows : A sprinkling of good coarse 
rock salt is thrown on the floor and the corner hide laid down with the 
flesh up. From 40 to SO pounds of salt is used on each hide. To make 
a straight edge on each side of the pack the belly is folded over suffi- 
ciently to make a straight edge and the butt folded over to make the 
corner rectangular. Considerable precaution must be observed that the 
salt is well distributed throughout the fold. The hides are then laid so 
that they will overlap, as in shingling. An absolutely flat surface must 
be maintained on each layer to prevent the drainage of the pickle. All 
water leaks or steam condensation must be guarded against. 

A steer hide is thicker than a cow's hide and is wider than a bull's 
in the hindquarter. A bull's hide is wider than a steer's in the neck and 
shoulders and very thick in the butt and plate. Hides are thicker in the 
winter than in the summer and the hair is longer. Winter hides are 
packed close, having only about one foot lap. Short-haired hides, or sum- 
mer hides, are generally packed wider apart; namely, about three feet. 
Packed in this way they preserve the moisture better. 

Bull hides are given special attention in salting on account of their 
g^reater thickness. Hides carrying excessive manure must also be given 
extra salting to prevent decomposition. Long-hair hides are more readily 
cured, due to the greater capillary attraction. It is obvious, therefore, 
*hat short-hair hides should have closer attention in salting. 

Temperature Requirements. — ^The temperature should not be lower 
than forty degrees, as the curing will be retarded if allowed to go below 
this point. Higher temperatures are perfectly safe up to 75° Fahr., but 
increase the shrink materially. The average of most hide cellars is 
55° to 60° F. 

Assuming that the salt has been thoroughly and uniformly distributed 
throughout the pack, no further overhauling or resalting is required. 
Overhauling adds nothing to the cure and should always be avoided, as 
any additional handling is detrimental to the hide. It is, however, fre- 
quently resorted to, to overcome excessive shrinkages or because of 
excessive air circulation that has dried out the pack. It would be far 
better to attempt to overcome the physical condition that has caused the 
excessive shrink rather than overhaul. 

Building the Hide Pack. — The size of the pack, as to area, is usually 
determined by existing conditions, bearing in mind that the larger pack 
has less exposed edge, in comparison to the number of hides in the pack, 
than the smaller pack. If, however, it is built too large, the working 



60 



THE PACKERS' ENCYCLOPEDIA 



conditions will become more difficult, salting not infrequently slighted anj 
the level of the pack may suffer. The height of the pack should not 
exceed three and one-half feet, although the packs are sometimes built 
to AVz, but anything above 3^' causes shrinkage. The ears, pates, legs 
and tails should be well salted to prevent hair slips and deterioration. 
Build the pack so there is a gradual slope to the \center, which keeps the 
pickle from draining away. 




Proper Layout of a Packer Hide 



Hides are thoroughly cured after thirty or forty days, but frequently 
they are left in cure for a much longer period. It has been demonstrated 
that no damage is done up to two years and possibly longer, with the 
exception that after the first year discoloration or salt stain begins to be 
apparent. Hides cure in less time in summer because of the higher tem- 
perature, and summer hides are more porous and quicker to absorb pickle. 
The shrinkage also is greater in summer than in winter, the summer 
averaging around 18 per cent and the winter shrinkage from 12 to 15 
per cent. Hides pickled 24 hours vv'ill be cured enough for shipment if 
tanned immediately. Slipped hair on hides is caused by insufficient pickle 
or undersalting. 

Many discolorations of hides are due to impurities in the salt. The 
salts of iron or copper are the worst offenders. In the event of extreme 



HIDES 51 

discoloration, samples of the salt should be sent to the chemical labora- 
tory to determine the quantitative and qualitative analysis of such im- 
purities. 

Taking Hides Out of Pack. — The hides are taken up as required, put 
over a tosser to remove adhering salt and wrapped into bundles. Usually 
this bundling is done in such a manner that the skin will be exposed 
rather than the hair. This is the better method, as the hair carries suffi- 
cient moisture to keep the hide damp and in better condition. Some tan- 
neries object to this method. Hides are usually taken up and bundled 
the day before weighing and shipping. It is with this in view that causes 
the tanneries to order the hides bundled with hair out, as it is expected 
that the hair will have dried out, showing a corresponding loss in weight. 
Tare allowance is regulated by taking ten hides from the lot, and by 
sweeping to determine the percentage of allowance. 

Hides with more than five grub holes or with slipped hair are num- 
ber two hides, and sell for less per pound. It is not uncommon at certain 
seasons of the year to receive a large percentage of grubby hides. From 
25 to 55 per cent of grubby hides are found at certain seasons. Most of 
these are received in the months of January, February, March, April 
and May. 

The allowance made for grubby hides is determined in much the same 
manner as tare allowance is regulated, ten hides each being selected by 
the buyer and seller from a pack, the average of the twenty being used 
as a compromise. In case the buyer is still dissatisfied, he can demand 
the selection of a second 20. 

Hides from condemned cattle are sterilized by soaking in a 20 per cent 
salt solution, which contains one one-thousandth part of mercuric 
chloride. 

Hide Left on Feet, Head, Etc. — -It is very important in removing the 
hide for the skinner to be sure to mark the hoofs, heads, etc., so that 
no more hide will be left on these parts than is absolutely necessary, for 
the hide is worth much more as such than for fertilizer. The following 
is a test on the amount of hide left on, which is considered to be a good 
standard to approach. Should a greater weight of hide be left on, it is 
an indication that the skinners are not doing the most efficient work. 

100 feet 2 lbs. hide 

100 heads 4 lbs. hide 

100 pairs horns 5 lbs. hide 

Curing Switches. — ^The switches which are removed from the hides 
are washed in cold water and are put into saturated salt pickle over night. 
They are then dried and salted down in fine salt and left for about a 
month, or until such time as the accumulation is large enough for selling 
purposes. 

Slunks. — Hairless slunks are put into light salt water over night and 
then taken out and hung to dry for a half day. They are then put down 
in fine salt. It should be the endeavor to dispose of these within a month 
after the curing process is started. 



62 THE PACKERS' ENCYCLOPEDIA 

Calf Skins. — Calf skins may be handled the same as cattle hides, but 
it is best to use new salt. On regular cattle hides 50 per cent of second- 
hand salt may be used after it is washed. 

General Infcrrr.ation 
Packer Hides : 

Average Weight, Green 60 lbs. 

Average Weight, Cured 51 lbs. 

Average Length 7 ft. 

Average Width 6 ft. 

Space Required in Pack 1 cu. ft. 

Space Required on Floor 4 sq. ft. 

Average Height of Pack 3^ ft. 

Salt Used in Curing per Hide 40 lbs. 

Time Required to Cure 30 days 

Average Shrink 15% 

Temperature of Cellar 55 Degrees Fahr. 

Grubbing Season : Branded Cows, Nov. 1 to June 1 ; Texas, Nov. 1 
to June 1; Colorados, Dec. 1 to June 1 ; Bulls, not grubbed; balance, Jan. 1 
to June 1. 

Spread is measured just behind the front legs; it refers to heart girth. 



Chapter II— HOGS 

BREEDS OF HOGS 

Uniform, smooth meaty hogs of proper type are of paramount impor^ 
tance to the American meat packer. The breeders of purebred hogs have 
developed these characteristics to a marked extent. During the last 50 
years, especially, great progress has been made in improving hog types. 
With the continued purchase of breeding stock in different sections of 
the country, numerous types or strains with distinguishing characteristics 
have been developed, and packers should be familiar with these. 

In general there are two main types of hogs— the bacon hog and the 
fat or lard hog. The bacon hog is essentially a European product. It 
is usually characterized as being narrow of body and long, with deep 
sides, smooth but comparatively light hams and shoulders, and with a 
characteristic "leanness" throughout, with marked refinement or quality. 

The fat or lard hog is almost exclusively a product of the United 
■ States. In the past it has been almost the opposite of the bacon type. It 
was thick of body throughout, with heavy hams, shoulders, and joAvl; 
of short, squatty conformation, carrying an excessive amount of fat and 
giving the appearance of being rather "roly-poly." Today, however, 
the breeders of the lard type are selecting towards a hog which more 
nearly approaches the bacon type than that which they were producing 
a number of years ago, in order that the product may be a hog which 
gains weight rapidly and one which will be prolific. 

The lard hog of today has great size, deep body, strong back, good 
feet and legs, smoothness-throughout, and as much refinement or quality 
as is consistent with vigor or ruggedness. 

The important breeds of hogs in the United States at the present 
time are : Berkshire, Chester White, Duroc Jersey, Poland China, Hamp- 
shire, Spotted Poland, Large Yorkshire, and Tamworth. There are also 
a number of other breeds which are found in smaller numbers in various 
sections of the country, such as Kentucky Red Berkshires, Cheshire, Essex, 
Large Black, and Mulefoot. 

Trade Requirements in Hogs 

While the packer is interested in the breeds of hogs, he is not so 
much interested in what one particular breed can do, as in the market 
type which hog breeders are working toward to produce a hog which has 
quality, proper weight and which will finish in good condition, producing 
a desirable product. 

In considering quality, hogs should not be overfinished. An extremely 
lardy meat is too fat for the best trade. At the same time, thin unfinished 
pork lacks the substance and maturity which is preferred. Moderate to 

63 



64 



THE PACKERS' ENCYCLOPEDIA 




Typical Bacon Hog 




Typical Lard Hog 



MARKET CLASSES AND GRADES OF HOGS &5 

good finish is most desirable, and as a general thing will bring the best 
prices. 

Killing hogs should show smoothness, uniformity and fullness 
throughout. Heavy shoulders and shallow, narrow hams yield too great 
a proportion of bone and shank to suit the consumer. Low, narrow backs 
cut out a pinched loin, which produces a small amount of pork chops. 
Soft, wrinkled and seedy bellies never yield the trim, firm attractive 
strips of bacon. 

In considering weight, the packer should remember that the best 
trade desires pork from good hogs which have been finished at a weight 
of under 250 lbs. A 16-lb. loin cuts chops weighing around one-half 
pound apiece ; an 8 to 9 lb. loin will yield four chops to the pound. 
This naturally puts a premium on the 'lighter loins. The 6 to 10-lb. 
bacon strips carry a more popular portion of fat and lean than do the 
14 to 20-lb. bellies which come from 300 to 400-lb. hogs. The 10 to 14-lb. 
ham is more nearly family size than is the 20-lb. average. 

MARKET CLASSES AND GRADES OF HOGS 

The following classification has been tentativel}- adopted by the 
United States Bureau of Markets and Crop Estimates for use in describ- 
ing and quoting upon the various killing classes, sub-classes and grades 
of hogs : 

Class Sub-Class Grade 

Butcher and Bacon Hogs: L Heavy Weight (250 lbs. up) Choice 

Good 
Medium 

2. Medium Weight (200-250 lbs.) .. .Choice 

Good 

Medium 

Common 

3. Light Weight (150-200 lbs.) Choice 

Good 

Medium 

Common 

4. Light lights (130-150 lbs.) Choice ' 

Good 

Medium 

Common 

Pigs (130 lbs. down) Choice 

Good 

Medium 

Common 

Packing Sows • ■ Smooth 

Rough 

Stags 

Boars 

Butcher and Bacon Hogs. — This general class embraces a very large 
percentage of the hogs marketed, and includes all hogs the fresh and 
cured products of which are most sought after by the consuming public, 
which dictates in large measure the kind of hogs preferred by the packer, 
and which therefore command the best prices on the market. The 



66 



THE PACKERS' ENCYCLOPEDIA 




Choice Hog 




Good Fat Hog 




Medium Butcher Hog 



MARKET CLASSES AND GRADES OP HOGS 67 




Common Hog 




Skip or Rough Hog 




Rough Packing Sow 



68 THE PACKERS' ENCYCLOPEDIA 

higher grades cannot be materially deficient in condition, form and quality. 
There are four-snb-classes, divided as to weight, as in deciding upon 
relative market values of this general class weight is usually the most 
important factor, since the weight of the live animal determines the ap- 
proximate weight of the various dressed cuts. 

The heavy weight sub-class embraces hogs weighing from 250 pounds 
up, and grading from medium to choice, that are usually referred to by 
the trade as "heavy butchers," and frequently, when weighing over 300 
pounds, and of excellent quality, condition, and conformation, as "prime 
heavies." The number of prime heavies found in our markets today is 
limited. 

The light and medium weight sub-classes embrace hogs weighing 
from 150 to 250 pounds, that are commonly known in the trade as "light" 
and "medium weight butchers." These are usually the most popular 
weight hogs, since they furnish chops, hams and bacon (the most valuable 
cuts of the hog) of the weights most desired by consumers. The per- 
centage of low-priced cuts from these hogs is small. These sub-classes 
also furnish the popular export cuts known as "Wiltshires" and "Cum- 
berlands." 

The fourth sub-class, "light lights," weighing from 130 to 150 pounds, 
consist chiefly of immature hogs that are utilized almost exclusively for 
the fresh meat outlet. Excepting at periods of partial or total crop 
failures, the percentage of "light light" hogs marketed is small, and be- 
cause of the uncertain supply demand for them is relatively less stable 
than for hogs of other weights. They are frequently used by killers as a 
substitute for strong weight pigs, or for the lighter hogs of the light 
weight sub-class, when supplies of such are inadequate. 

Pigs. — Killing pigs include all swine used for slaughter weighing 
under 130 pounds, excepting "roasters." As demand for such small cuts 
as pigs supply is limited, pigs are usually dressed "shipper style." (See 
special section on "Shipper Pigs.") 

Packing Sows. — In the classification given here sows that show evi- 
dence of having had pigs are classed as packing sows, in contrast to gilts 
and barren sows, which fall into the butcher and bacon class. Rough 
and plain barrows, usually of excessive Weight, are generally bought and 
classed with packing sows . Packing sows are used chiefly for packing 
purposes, meaning that the products have to be processed before being 
off^ered for sale. They are graded as "smooth" and "rough." 

Stags. — Stags are boars which have been castrated. They are bought 
with dockage of 70 pounds, because they are very wasty in dressing. 

Boars. — This class is seldom found in the stock yards, as they are 
practically worthless for food on account of the odor of the meat. Boars 
are usually condemned by the government inspectors and are used for 
fertilizer and grease only. 

Miscellaneous. — "Skips" are very inferior throw-out hogs, usually of 
light weight, and can be bought for a lower market price than rough 
packing sows. "Roasting pigs" usually weigh from fifteen to thirty-five 
pounds. They are in demand chiefly during the holidays and on special 
occasions, and as a class therefore are not important to the packer. Any 



DRESSING YIELDS OF HOGS 69 

grade of hog that is very lame, or for any reason is unable to walk, is 
called a "cripple." "Dead hogs" are those which arrive dead in the car, 
and are valuable only to those interested in the manufacture of grease 
and fertilizer. 

Advantages of Different Grades to the Packer 

The kind of hog for the packer to buy depends upon his market 
outlet and what his customers want. With lard high in price, the heavier, 
extremely fat lard type of hog, of course, can be used to best advantage. 
On the other hand, should a packer have considerable export business, he 
can use to best advantage lighter hogs of bacon type, but with good con- 
formation. In general hogs of the butcher class are most in demand. 

Buyers look for hogs which have smooth backs and sides, free from 
wrinkles, and for hogs that carry down well. Roughness over the shoul- 
ders and long necks are avoided. The demand of the general public 
has been for the lighter cuts, especially of ham and bacon. The heavier 
cuts sell at a discount, due to the fact that the buyers have to put 
more money in the heavier cuts, and they are usually coarse in fibre 
and do not have the quality which the lighter hogs carry. Of course, the 
packer must consider his market and act accordingly. 

DRESSING YIELDS OF HOGS 

The yield of hogs depends considerably upon the quality, condition, 
age, weight, fill and breeding. Barrows of the same weight of sows will 
dress out a higher percentage of carcass. Prime hogs will dress about 
78 to 80%, and lighter hogs not well finished around 65%, head off and leaf 
out. In the percentages given here the hair, blood and viscera are not 
included. 

The average dressing percentage of good, fair and common hogs, 
showing the yield, and percentages of the various cuts, is shown in the 
following tests : 

Good Fair Common 

Cut % % % 

Hams 12.50 13.00 13.25 

Shoulders 10.50 11.00 11.00 

Sides : Bacon Belly 11.50 10.00 10.00 

Fat Backs 9.95 6.25 4.25 

Loins 9.75 10.00 10.00 

Rendered lard, from cutting 8.00 7.75 7.50 

Cutting trimmings 6.50 6.00 5.50 

Total dressed carcass 68.70 64.00 61.50 

Rendered lard, from killing 4.00 3.50 3.25 

Leaf fat . 3.00 2.60 2.35 

Killing products : Livers, hearts, greases, 

tankage, etc ". 12.00 13.75 13.75 

Total yield 87.70 83.85 80.85 

Loss in moisture, etc 12.30 16.15 19.15 

100.00 100.00 100.00 

Percentage of barrows 70.00 55.00 40.00 



70 



THE PACKERS' ENCYCLOPEDIA 



Short Cut Ham 



Belly 



Short Cut Ham 



Belly 



Back 




Jowls 

Packing Hog Carcass, Showing Domestic Cuts 



DRESSING YIELDS OF HOGS 71 

Special cuts for export or other purposes do not change the figures 
on total percent, but affect only the percentage of each cut, the 
amount of trimmings, etc., based on the figures given. 

As a general guide each Superintendent will, of course, have his own 
tests, from which he can figure the yield of the carcass on various cuts 
which he usually makes. 

Here is a second test made on two heavy, rough hogs, which will 
serve as an example of the various cuts which may be expected from a 
carcass of this type. 

Cut Weight Per Cent 

Skinned hams 51 lbs. 16.72 

Ham skins W2 lbs. ' .49 

Boston butts 23 lbs. 7.54 

Jumbo loins (tenderloin out) 47 lbs. 15.41 

Tenderloins 2 lbs. .65 

Rib bellies (30-40 lbs. avg.) 65^^ lbs. 21.48 

Trimmed neck bones 3^/2 lbs. 1.15 

Shoulder bones 3 lbs. .98 

Front feet 3 lbs. .98 

Hind feet 3 lbs. .98 

Tails y2\h. .16 

Trimmings 22^ lbs. 7.41 

Neck bone trimmings 1 lb. .33 

Fat backs (18-20 avg.) 38 lbs. 12.46 

Fat backs skinned 9 lbs. 2.95 

Shoulder fat and skin (65% P. S. L.) 151/^ lbs. 5.08 

Ham fat (70% P. S. L.) 14 lbs. 4.57 

Fat from tenderloins (30% P. S. L.) 1 lb. .33 

Loss in cutting 1 lb. .33 



Total 305 lbs. 100.00 

Here is another representative test on hogs weighing 209 lbs. aver- 
age, as a guide for what may be expected from the ordinary runs coming 
on the market today (1922). 

Cut Per Cent 

Hams ■ 13.48 

Shoulders 7.60 

Sides ••••.•?•. 19.07 

S. P. Bellies- 6 43 

Loins '.'.'.'.'.'.'.'.'.'.'.'.'..'. t.7(i 

Leaf Lard 2.82 

P. S. Lard 1 1.37 

Total cuts 67.53 

Cutting, offal 6.47 

Grand total 74.00 

The percentage yield of cuts in this case is calculated from the live 
weight of the hog as 100%. 



12 THE PACKERS' ENCYCLOPEDIA 

HOG KILLING 

In driving hogs to the kilHng floors they should never be hurried, nor 
should the drivers be allowed to use anything as a persuader in the form of 
a stick or club, because when a hog is struck, either on the shoulder or 
flank, there is left from the force of the blow a bruised spot, rendering 
that part of the meat unfit for No. 1 quality. The driving is best done by 
making some sort of a noise or by the use of a flat canvas strap. 

Another serious result from pushing the hogs too rapidly is that they 
become overheated, and when killed in this condition the meat hanging in 
the cooler does not chill properly, and may result in sour meats. Should 
they become overheated they should be allowed to stand for some time 
before killing, but if this is not possible a water sprinkler may be used, but 
with great precaution, as death may result from the effects of the cold 
water on the overheated hogs. Modern practice turns the hose under the 
hog, never over his back. 

Hogs that are kept in the pens should not be allowed to become too 
hungry, as they will get very nervous. On the other hand, they should not 
be given too much food, nor should they be overfed just previous to their 
being killed, as that renders the lining of the stomach of little value, espe- 
cially if it is to be utilized for the manufacture of pepsin. 

Shackling. — The shackler should be given specific instructions never to 
strike the hog with the shackling chain, to avoid bruises. The hogs should 
be driven close to the shackling hoist, and the chain put around the hind 
leg nearest the hoist. In this way there is very little chance of a joint being 
thrown out. If the latter occurs, the ham is damaged. 

Sticking. — When the hogs slide down the rail to the "sticker" they 
should be stopped squarely in front of him, so that when making the cut 
the knife will go straight and make a clean cut about 3^ inches long, so 
the blood will flow freely and rapidly. As in the case of the steer, the 
jugular vein is severed. Should the sticker not run the knife straight in, 
the result will be a "stuck" shoulder, which will fill with blood and leave an 
ugly clot, which must be trimmed out later when making California or 
picnic hams, in order to make them salable. 

Bleeding. — The regulations of the U. S. Bureau of Animal Industry 
specify that a hog shall hang on the bleeding rail for at least 6 minutes 
before being dropped into the scalding tank. This will give aqiple time for 
the blood to drain thoroughly. 

Scalding and Dchairing. — A little soap or weak alkali is generally added 
to the water in the scalding vat, in order to loosen the scurf and cleanse 
the carcass thoroughly. The temperature of the scalding vat water in the 
larger plants — and, in fact, it is advisable for all plants — is best regulated 
by a thermostat, which allows just enough steam to enter to keep the water 
at a temperature of 146° to 147° F. The temperature should not go above 
the 150° mark, as that will result in cooked carcasses. 

From three and a half to four minutes is usually long enough to scald 
a hog, depending upon the season of the year, the hardness of the hair and 
the individuality of the hog. The man looking after this work by means of 



HOG KILLING 73 

hooks should test each hog, and as soon as the scalding is complete allow it 
to pass on through the hog-dehairing machine. Should a carcass not be 
thoroughly scalded the hair and bristles will break off at the roots, and the 
result will be a dark-appearing carcass, which will make only second grade 
stock. 

From the hog-dehairing machine, the carcasses pass on to a scraping 
table, or in some plants on to a chain where any hairs that may remain can 
be shaved off. Modern dehairing machines are rapidly approaching a high 
state of efficiency, however. Before passing on to the chain, a slit is made 
exposing the gam cords, so that the gambrel stick may be inserted. Most 
packers find it advantageous, also, to pull some of the toes on the moving 
table, immediately after the carcass is ejected from the dehairing machine, 
as this may be done very easily with hand hooks at that time. 

Heading.— Aiter shaving, and burning the hair from the ears and snout 
by means of gas torches, the slaughtering operation commences. Heading 
is the first, care being taken to make the cut very close to the head bone, 
leaving no more meat attached to the head than possible. The head is 
left attached to the carcass by means of a sfnall strip until after the 
Government veterinarian has inspected the neck glands. 

Gutting. — The opening of the carcass the entire length and exposing the 
viscera is the next step. This must be done very skilfully by men of 
experience, in order to make a straight cut and avoid cut casings. Irregular 
cut bellies have to be trimmed later to a uniform shape, which means a loss 
in first-class meats, as the trimmings only bring sausage prices. Should the 
casings or gall sack be punctured the contents flow over the meat, discol- 
oring it and often causing it to be rejected by the Government inspectors. 

Just before the viscera is completely removed from the carcass the bung 
is dropped, care being taken when passing the knife around it not to include 
too much fat, which if left on the bung is apt to get dirty, and will have 
to go to the grease tank instead of being utilized for lard. After the bung 
is dropped and tied, the entire viscera is removed for inspection by the 
Government veterinarians. Modern viscera inspection tables, either sta- 
tionary or moving on an endless belt, and divided into compartments for 
the different viscera, are now installed in the most up-to-date plants. 

The hams are then faced, care being taken not to cut too near the lean 
meat. 

Splitting. — The splitting of the carcass requires great care, in order 
that the cut may be made directly in the center, allowing an equal amount 
of bone to appear on each side. Before the splitting is complete side hooks 
are used to spread the carcass, and the leaf lard is pulled out. The puller 
should remove every particle possible, as this fat can be used for a higher 
grade product than prime steam. After the leaf is removed the remaining 
particles of fat are scraped out, and are caught in a clean receptacle and 
saved for use in prime steam lard. Any bruises or ulcers which are cut 
from the carcass should be dropped into a separate inedible pan, and utilized 
for white grease purposes. 

Before the carcass enters the cooler it is washed thoroughly, inside and 
out, with a spray of luke-warm water ; then the carcasses are scaled or 
weighed before they pass on to the cooler. Many houses weigh hogs as 



74 



THE PACKERS' ENCYCLOPEDIA 




HOG KILLING 75 

soon as viscera are removed ; weighing with head on, leaf in and ham 
facings on. 

The cost of killing hogs varies according to the size of the plant, the 
labor cost, and the degree to which the by-products are utilized for manu- 
facture. The cost for labor alone will vary from 10c to 20c per hog. 

Tjrpical Hog Killing Floor 

The arrangement shown in the illustration is a typical layout of a hog 
killing floor, capacity from 100 to 400 hogs per hour. The size of the 
machines, scalding tubs and rails will vary according to the capacity. 

Hogs are driven from the penhouse into the shackling pen, which 
should not be too wide. H this pen is made too wide, considerable delay 
will be experienced in shackling hogs, as one man will have to keep con- 
stantly after the hogs, throwing shackles around the hind legs. 

Rails. — The hoists deliver the animal on to the sticking rail, where the 
hog slides towards the dropper, located at the end of the sticking room. 
The sticking rails are usually 7 feet to 9 feet above the floor, depending 
entirely upon the kind of hoist used. It should be borne in mind that the 
height of the scalding tub, sticking rail and hoist is governed entirely by 
the height of the rail above the gambrelling bench. Upon this dimension 
depends the height of the equipment coming before it. 

The U. S. inspection authority prefers hog-killing floor rails not to be 
lower than 9 feet, but in existing buildings as low as 8 feet has been allowed. 

Scalding Tub. — The scalding tub should be of sufficient length to allow 
for proper scalding of the animal, and should never be less than 14 feet 
long, which is practically the minimum capacity to take care ofr any kind of 
hog scraper. Experts consider it is necessary to have scalding tubs of the 
following lengths for the following capacities : 100 hogs, 16 feet to 20 feet ; 
200 hogs, 20 feet to 30 feet ; 300 hogs, 30 feet to 40 feet, and 400 hogs, 40 
feet, to 50 feet. 

Dressing. — After thorough scalding, the hogs are delivered into the 
dehairing machine, from which they are discharged, either on a stationary 
or moving gambrelling bench. Gambrel storage is provided overhead for 
the convenience of the gambrelling men, who deliver the hogs on to the 
rail, from where they go to the dressing rails, which are usually provided 
with a track conveyor to allow for steady movement of the hog through 
the various operations. 

Two separate enclosures, either with a low concrete wall, or fenced in 
with wire, are provided for the Government inspector, with two extra com- 
partments for condemned animals. 

Hanging. — As soon as the hogs leave the conveyor they may be put into 
the cooler direct. In cool weather some packers find it advisable to leave 
them on the hanging rails on the killing floor for some time, although good 
practice recommends that the hog be put in the chill room immediately 
after being cleaned. 

The height of the hog-killing floor is governed primarily by the type of 
hoist used. A wheel hoist requires much greater heights than a vertical or 
triangle type hoist. This is- due to the fact that the shackle hook which 



76 



THE PACKERS' ENCYCLOPEDIA 



engages the bleeding rail may be delivered right from the top of the vertical 
hoist, and from the highest point, on to the bleeding rail. The wheel hoist, 
hov/ever, requires additional height for the shackle itself, and for the chain 
which is attached to the wheel. For this reason, from two to four more 
feet of height are required on a wheel hoist than on the triangle type of 
hoist. 

HOG COOLING 

At one time it was thought that a hog should hang for two or three 
"hours on a hanging floor at ordinary temperature before entering the cooler, 
but this practice has now been abandoned in most plants. If the hogs are 
fairly dry before entering the cooler, they may be run in at once. Care 
should be taken to see that there is ample space between each carcass, i. e., 
they should not touch. The temperature of the cooler when starting to 
fill should be 30° to 2)2°, and when filled high point should not exceed 44°. 
Ten hours later it should be down to 36° ; the following morning the tem- 
perature should be not over 32° and the second morning 30° to 32°. 

The brine spray system, as well as the direct expansion system, are 
both used for chilling hog coolers. The temperature, as given above, will 
in 40 to 48 hours thoroughly prepare the carcass for cutting. Only in very 
exceptional cases should a carcass be cut under the 40-hour period. If 
good results are to be obtained in the following process of curing, etc., it 
is very important that these cooler temperatures be watched very closely. 

Hog carcasses will shrink an average of 2.6 per cent after hanging in 
the cooler for 48 hours, and about 2.7 per cent if left in the cooler for 72 
hours. After this period, the shrink will be practically nil. In a series of 
tests made on 60,000 hogs over a period of a month, the various lots killed 
each day showed the following shrinkage in a cooler chilled by the direct 
expansion method : 



48 hours 
48 hours 
48 hours 
48 hours 
48 hours 
48 hours 
48 hours 
48 hours 



2.55 per cent 
2.60 per cent 
2.44 per cent 
2.62 per cent 
2.35 per cent 
2.77 per cent 
2.40 per cent 

2.56 per cent 



48 hours 
48 hours 
48 hours 
72 hours 
72 hours 
72 hours 
72 hours 



2.61 per cent 

2.73 per cent 

2.68 per cent 

2.40 per cent 

2.54 per cent 

2.83 per cent 

2.92 per cent 



If green hog products are to be stored for a period of 2 to 3 days, they 
will carry well at a temperature of 20° to 25°, but if necessary to store for 
a longer period they should be sharp frozen at a temperature of zero or 
lower, and then transferred to and held at a temperature of 12° to 15° 
above zero Fahr. (Also see Section on "Packinghouse Refrigeration.") 

SHIPPER PIGS 

Shipping hogs are dressed with head on and leaf lard in. 

When possible these should be bought separate from the regular 
drove, as this gives a clear record as to live weights and cost, and enables 
the packer to figure a regular test to ascertain the dressed cost. 

When "shippers" are selected out of the regular packer drove and the 
live weight is not known, use the following formula : Shrink the hot 
weight of the hogs selected 2^ per cent and_ figure an arbitrary yield of 



SHIPPER PIGS 77 

78 per cent, thereby obtaining an approximate live weight for the shipper 
pigs, using as live cost the average live cost of the drove for that day's 
kill. 

The hot dressed weight of the pigs should be shrunk 2^^ per cent 
to bring to chilled basis. 

Offal Test on Shipper Pigs 

The ofifal credit on "shippers" is as follows : Pigs under 90 lbs. alive, 
25% per head ; pigs over 90 lbs. alive, 40% per head. These are based 
on the following tests : 

Heavy Pigs Light Pigs 

PerHd. PerHd. 

Hearts 61 .35 

Giblets 37 .31 

Stomachs • . • ■ 

Gullets 1.33 .50 

Lungs 1.90 .92 

Livers ' 4.44 1.86 

Gut fat, 55% 2.67 

Caul fat, 55% 1.55 3.00 

Bung gut, 55% 56- 

Tankage 03 .01 

Dry blood 02 ' .01 

Hair and bristles 02 .01 

Casings 03 .02 

Test on 16 Shipper Pigs Cut Up 

For the packer or butcher who does not slaughter, but who buys 
dressed hogs, the following cutting test on shipper pigs with the head on 
will be of interest : 

Avg. 

6 lbs. 188 lbs. Skinned shoulders 15.27% 

6 lbs. 189^ lbs. Rib belUes 15.39 

5^ lbs. 1791^ lbs. Loins 14.57 

8 lbs. 2461/^ lbs. Hams 20.02 

72V2 lbs. Back f^t 5.89 

22^ lbs. Neck bones 1.87 

355^2 lbs. Lean trimmings 2.88 

120 lbs. Fat trimmings (65%c) 9.75 

2^ lbs. Tails 0.20 

14^ lbs. Front feet 1.18 

18 lbs. Hind feet 1.46 

5 lbs. Kidneys 0.41 

35 lbs. Leaf lard 2.84 

17 lbs. Cheek meat 1.38 [ 

3 lbs. Head meat 0.24 1 

Sy2 lbs. Snouts 0.45 

4^ lbs. Ears 0.36 

- 28 lbs. Head fat (30%) 2.27 

9 lbs. Jaw bones 0.73 

31 lbs. Skulls 2.52 

4 lbs. Ear drums 0.32 



1.231 lbs. 100.00% 



78 



THE PACKERS' ENCYCLOPEDIA 



Short Cut Ham 



Belly 



Rough Picnic 
Rough Butt 




Short Cut Ham 



Short Rib Side 



Rough Picnic 
Rough Butt 



Jowls 

Packing Hog Carcass 
Lined to show typical domestic cuts. 



PORK CUTS 79 

PORK CUTS 

Following are the revised regulations (Sept. IS, 1921), adopted by 
the Board of Directors of the Chicago Board of Trade, setting forth 
the requirements in the cutting and packing of hog products. These 
regulations are accepted in both domestic and export trade as official. 

Barreled Pork 

Mess Pork. — Standard mess pork should be made from sides of well- 
fatted hogs, split through the center, cut into strips of reasonably uniform 
width, properly flanked and not backstrapped. 

Between October 1st and the last day of February, inclusive, one 
hundred and ninety (190) pounds, and between March 1st and Septem- 
ber 30th, inclusive, one hundred and ninety-three (193) pounds of green 
meat, numbering not over sixteen (16) pieces, including the regular 
proportion of flank and shoulder cuts, placed four layers on edge with- 
out excessive crowding or bruising, shall be packed in each barrel, with 
not less than forty (40) pounds of coarse salt, and barrel filled with 
brine of full strength; or forty (40) pounds of coarse salt, and, in ad- 
dition thereto fifteen (15) pounds of salt, and barrel filled with cold water. 

Back Pork. — Back pork should be made from the backs of well-fatted 
hogs, after bellies have been taken off, cut into pieces of about six (6) 
inches in width, and in all other respects to be cut, selected and packed 
in the same manner as mess pork. 

Extra Clear Pork. — Extra clear pork should be made from the sides of 
extra heavy well-fatted hogs, the backbone and ribs to be taken out, and in 
all other respects to be cut, selected and packed in the same manner as 
mess pork. 

Clear Pork. — Clear pork should be made from the sides of extra 
heavy, well-fatted hogs, the backbone and half the rib next the backbone 
to be taken out, and in all other respects to be cut, selected and packed in 
the same manner as mess pork. 

Clear Back Pork. — Clear back pork should be made from the backs 
of heavy well-fatted hogs, after bellies have been taken off, and backbone 
and ribs taken out, cut into pieces of about six (6) inches in width, and 
in all other respects to be packed in the same manner as mess pork. 

Fat Back Pork. — Shall be made from well-fatted hogs, after the loin, 
blade bone and belly have been removed, cut into about six (6) inch pieces 
of uniform thickness, packed on edge, and placed in four (4) layers. The 
barrel to be filled with full strength pickle, and at least thirty (30) pounds 
of coarse salt, and shall weigh at time of shipment, two hundred and 
four (204) pounds net, or two hundred and six (206) pounds out of 
pickle. 

Ham Butt Pork. — Shall be made of pieces cut from the rump end of 
the side in squaring, after a short ham has been removed ; somewhat of a 
triangular piece in shape. The barrel to be filled with full strength pickle, 
and at least thirty (30) pounds of coarse salt, and shall weigh at time of 
shipment two hundred and four (204) pounds net, or two hundred and 
six (206) pounds out of pickle. 



80 



THE PACKERS' ENCYCLOPEDIA 



Long Cut Ham 



Whole Side: Wiltshir 



Cumberland Side 



J-' 




Long Cut Ham 



Cumberland Side 



Jowls 

Bacon Hog Carcass 
Lined to show export cuts. 



PORK curs 81 

Bean Pork. — Shall be made from the jowl, neatly trimmed on the face, 
and cut into square pieces. The barrel to be filled with full strength 
pickle, and at least thirty (30) pounds of coarse salt, and shall weigh at 
time of shipment two hundred and four (204) pounds net, or two hun- 
dred and six (206) pounds out of pickle. 

Jozvl Pork. — Shall be made from the jowl, trimmed on the face and 
edges, blood clots and loose pieces removed, and the side next to the 
shoulder squared. The barrel to be filled with full strength pickle, and at 
least thirty (30) pounds of coarse salt, and shall weigh at time of ship- 
ment two hundred and four (204) pounds net, or two hundred and six 
(206) pounds out of pickle. 

Clear Plate Pork. — Shall be made from the fat end of the shoulder, 
free of bone, reasonably free of lean, and squared on the neck side. The 
barrel to be filled with full strength pickle, and at least thirty (30) pounds 
of coarse salt, and shall weigh at time of shipment two hundred and four 
(204) pounds net, or two hundred and six (206) pounds out of pickle. 

Plate Pork. — Shall be made from the fat end of the shoulder, part of 
the blade bone left on, reasonably free of lean, and squared on the neck 
side. The barrel to be filled with full strength pickle, and at least thirty 
(30) pounds of coarse salt, and shall weigh at time of shipment two hun- 
dred and four (204) pounds net, or two hundred and six (206) pounds 
out of pickle. 

Shoulder Butt Pork. — Shall be made from the butt end of the shoulder, 
after the picnic is cut off, the neck bone and part of the blade left in, neck 
squared, and the flaring fat at the butt end squared ofif. The barrel to be 
filled with full strength pickle, and at least thirty (30) pounds of coarse 
salt, and shall weigh at time of shipment two hundred and four (204) 
pounds net, or two hundred and six (206) pounds out of pickle. 

Clear Shoulder Butt Pork. — Shall be made the same as shoulder butt 
pork, except that the neck bone shall be removed. The barrel to be filled 
with full strength pickle, and at least thirty (30) pounds of coarse salt, 
and shall weigh at time of shipment two hundred and four (204) pounds 
net, or two hundred and six (206) pounds out of pickle. 

Loin Pork. — Shall be made from loins, tenderloin out, cut into two 
three or four pieces, and packed on edge without excessive crowding. The 
barrel to be filled with full strength pickle, and at least thirty (30) 
pounds of coarse salt, and shall weigh at time of shipment two hundred 
and four (204) pounds net, or two hundred and six (206) pounds out of 
pickle. 

Green or Sweet Pickled Meats 

Standard Hams. — Shall be cut ofif about two and one-half (2^) inches 
from the exposed end of the aitch bone, properly faced, shank cut off in 
or above the hock joint, loose and gut fat removed from the face, and 
the ham well rounded. 

Skinned Hams. — Shall be cut, in all respects, the same as standard 
hams, except that the skin must be removed down to within, at most, four 
(4) inches from the shank, the fat to be leveled back at least three (3) 



82 



THE PACKERS' ENCYCLOPEDIA 





D. S. Short Clear 



D. S. Extra Short Clear 





^ " 



D. S. Rib Belly 



D. S. American Clear Belly 



PORK CUTS 83 

inches from the lean at the butt, and to be neatly rounded and beveled 
on flank and cushion, not over one and one-quarter (1JE4) inches of fat 
to be left on any portion of the ham from which the skin has been re- 
moved. 

Standard Picnics. — Shall be made from the shoulder, after the butt 
has been cut off, to leave not less than one (1) inch, nor more than 
two and one-half (2^) inches of blade bone in the picnic. The shank 
cut off in or above the knee joint, breast flap, loose fat or lean removed, 
trimmed full and the fat beveled on the butt end, which must be well 
rounded. 

New York Shoulders.- — Shall be made from smooth hogs, shank cut 
off one (1) inch above the knee joint, butted about one (1) inch from 
the blade bone, neck bone and breast flap taken off, neck removed and 
trimmed close. 

Rib Bellies. — Shall be made from nice, smooth sides after the back has 
been removed, reasonably square cut and trim, and the breast bone re- 
moved. No scribed cut bellies shall be classed as standard. 

Clear Bellies. — ^Shall be made from nice, smooth sides, after the back 
has been removed, reasonably square cut and trim, and free of bone. No 
scribed cut bellies shall be classed as standard. 

Clear Bellies, Square Cut and Seedless. — Shall be made from nice 
smooth sides of barrow hogs, after the back has been removed. Sows 
will be acceptable, provided that they are cut down, until the seed, if any, 
is removed. To be free of bone and trimmed square on all edges. No 
scribed cut, extremely long and narrow, or wide and short belly will be 
classed as standard. 

Branding.- — The packer's name, location, number of pieces and date 
of packing shall be branded on the head of each package of pickled 
meats, at time of packing. Also, on each package of lard shall be branded 
the month and year of packing such lard. 

Uniformity of Pickled Meats. — All pickled meats shall be sized when 
packed, the light, medium and heavy separately, as nearly as practicable. 

Dry Salt Meats 

Short Rib Sides. — Shall be made by splitting the hog through the 
backbone. The ham, shoulder and loose lard or fat to be taken off. The 
feather of the blade bone should not be removed, and no incision (pocket) 
shall be made in the side. 

Extra Short Clear Sides. — Shall be cut reasonably square at each end, 
the loin and spareribs to be removed, the breastbone cut out or sawed 
down level with the face of the side. The blade bone may be left in or 
removed. 

Extra Short Rib Sides. — Shall be made the same as extra short clear 
sides, except that the spareribs and breastbone shall be left in. 

Short Clear Sides. — Shall be reasonably square at each end, the back- 
bone and spareribs to be taken out, henchbone and breastbone sawed 
down smooth and even with the face of the side. 



84 



THE PACKERS' ENCYCLOPEDIA 




Light English Bi 





D. S. Rib Rack 



D. S. Fat Back 



PORK CUTS 85 

Long Clear Sides. — Shall be cut reasonably square at the tail and 
shoulder ends, the neck taken ofif and smoothly trimmed, the backbone, 
ribs, bladebone, shoulder bones and leg bone removed, bench bone and 
breast bone sawed off or cut down level with the face of the side. 

Short Clear Backs. — Shall be made from the sides of smooth hogs, 
from which the bellies have been cut, backbone and ribs taken out, and 
the lean left on, tail bone sawed off even with the face of the meat, 
trimmed smooth, and reasonably squared on all edges. 

Rib Backs. — Shall be made the same as short clear backs, except that 
the spareribs shall be left in. 

Rough Backs. — Shall be made from short rib sides, from which the 
bellies have been removed ; all bones left in. 

Rib Bellies, — Shall be made from the side, after the back has been 
removed, reasonably square cut, and trimmed on all sides. Ribs and 
breastbone left in, and free of loose fat. No scribed cut bellies shall be 
classed as standard. 

Clear Bellies. — Shall be made from the side, after the back has been 
removed, reasonably square cut, and trimmed on all sides, and to be free 
of bone and loose fat. No scribed cut bellies shall be classed as standard. 

English Bellies. — Shall be made from nice smooth sides of barrow 
hogs, after the back has been removed. Sows may be used, however, 
provided the seed is cut out, and the width of the belly is in proportion 
to its length. All edges shall be trimmed square and all bones removed. 
No scribed cut bellies shall be classed as standard. Note. — Barrow bellies 
are preferable. 

Short Fat Backs. — Shall be made from the sides of well-fatted hogs, 
from which the bellies and loins have been removed. Bladebone cut off 
and practically free of lean. All edges to be reasonably squared, with 
the exception of the tail end, which shall be squared sufficiently to leave 
not more than a two (2) inch bevel on the corner. The width and thick- 
ness of the back shall be reasonably uniform its entire length. 

Regular Shoulders. — Shall be cut fairly close to the back part of the 
forearm joint, fat end butted, neckbone and ribs taken out, neck squared, 
breast flap trimmed off and foot to be cut off in or above the knee joint. 

Neiu Orleans Shoulders. — Shall be made the same as D. S. regular 
shoulders, except that they must be cut from one (1) inch to two (2) 
inches narrower, part of the neck left on, and the leg cut off below the 
knee joint. 

Regular Plates. — Shall be made from the fat end of the shoulder, with 
part of the bladebone left in, and the neck side squared. 

Clear Plates. — Shall be made from the fat end of the shoulder, with 
the bladebone removed and the neck side squared. 

Jowl Butts. — Shall be made from the jowl, slightly faced, and the 
loose pieces cut off. 

Wiltshire Sides. — Shall be made from nice smooth selected hogs. 
The shoulder, side and ham left together in one piece. The foreleg to 
be cut off at or above the knee joint, and the hind leg at or above the 
hock joint. The shoulder ribs, neckbone, backbone, aitchbone, skirt and 



86 



THE PACKERS' ENCYCLOPEDIA 





D. S. Short Rib 



D. S. Extra Short Rib 





D. S. Short Rib Lined for Mess 
Pork 



D. S. Cumberi.and Side 



PORK CUTS 87 

loose fat to be removed. The breastbone to be sawed, or cut down, even 
with face of side. Neatly trimmed on belly and squared on the neck. 

Cumberland Sides. — Shall be made from nice smooth selected hogs, 
after the ham has been taken off. The leg cut ofif in or above the knee 
joint. The shoulder ribs, neckbone, backbone, skirt and loose fat removed. 
The breastbone sawed, or cut down, smooth and even with the face of the 
side. Neatly trimmed on the belly, and squared on ham and neck ends. 

Dublin Middles. — Shall be made from smooth light hogs. The side 
must be thin ; made the same as Cumberlands, except that the leg shall be 
cut off close to the breast. 

Long Rib Sides. — Shall be taken from smooth light hogs; made the 
same as Cumberlands, except that the bladebone must be removed, and 
the leg cut off close to the breast. 

Birmingham Sides. — Shall have the backbone, ribs and bladebone re- 
moved, pocket piece cut out and pocket nicely rounded, knucklebone left 
in, and leg cut off close to the breast. 

South Staffordshire Sides. — Shall be made the same as Birmingham, 
except loin taken out full to top of shoulder blade, leaving only a thin 
strip of lean along the back, knuckle left in, and leg cut off close to the 
breast. 

Yorkshire Sides. — Shall be made the same as Cumberlands, with 
ribs out. 

Irish Cut Sides. — Shall be made the same as long clears, with the 
knucklebone left in. 

English Short Clear Backs. — Shall be made from the sides of smooth 
hogs, from which the bellies have been removed, squared on all edges, 
lean left on and free from bone. 

English Rib Backs. — Shall be made the same as English short clear 
backs, except that the spareribs shall be left in. 

Long Cut Hams. — Shall be cut from the side by separating with a 
knife, the hip bone from the rump. Properly rounded out and foot taken 
off at, or above, the hock joint. The ham shall not be faced. 

Square Shoulders. — Shall be made from nice smooth hogs, and cut 
fully three (3) ribs wide through the gristle of the bladebone. The neck- 
bone, breast flap and ribs shall be removed, foot cut off at or above the 
knee joint, and squared on the neck and butt. 

South Staffordshire Hams. — Shall be cut short, hipbone taken out at 
socket joint, back unjointed at first joint below the hock joint. 

Manchester Hams. — Shall be made in all respects like the South 
Staffordshire hams, except that the hipbone must be left in. 

Backstrapping. — Backstrapping of side meats is not permissible. 

Uniformity of Boxed Meats. — In packing meats in boxes, the pieces 
shall be uniform in average, as nearly as practicable, in packages made 
to suit the different sizes. 

Green Meats 

In the sale of green meats, it is understood that "chilled" weights 
shall be delivered. 



88 



THE PACKERS' ENCYCLOPEDIA 





^•»^- 




Skinned New York 
Shoulder 



Skinned Regular 
Shoulder 



New York Shoulder 



'•m^ 








Picnic 



New York Shoulder Rough Shoulder 





D. S. Regular Plate D. S. Clear Plate — Two Averages 



PORK CUTS 



89 



On sales of green hams, it is understood that hams from which the 
lean ones have been taken will not be considered a fair tender. 

Range of Green, Sweet Pickled and Dry Salt Meats 



No piece 


Aver- 


iVo piece 


No piece 


Aver- 


No piece 


lighter than 


age 


heavier than 


lighter than 


age 


heavier than 


3 


4 


5 


18 


23 


28 


4 


5 


6 


19 


24 


29 


5 


6 


7 


20 


25 


30 


6 


7 


8 


21 


26 


31 


6 


8 


10 


22 


27 


32 


7 


9 


11 


23 


28 


33 


8 


10 


12 


24 


29 


34 


9 


11 


13 


25 


30 


35 


9 


12 


15 


25 


31 


37 


10 


13 


16 


26 


32 


38 


11 


14 


17 -^ 


27 


33 


39 


11 


15 


19 


27 


34 


41 


12 


16 


20 


28 


35 


42 


13 


17 


21 


29 


36 


43 


.14 


18 


22 


29 


Z7 


45 


15 


19 


23 


30 


38 


46 


16 


20 


24 


31 


39 


47 


16 


21 


26 


32 


40 


48 


17 


22 


27 


33 


41 


49 



It is understood that the above range is the limit from the actual 
average of the lot delivered. 

Packages 

Barrels. — Pork barrels shall be made of well-seasoned white, red or 
burr oak, white ash or birch, and maj^ be coated on the inside with refined 
paraffine wax, or other substance acceptable to the United States Depart- 
ment of Agriculture, a sufficient quantity only to be used to fill up the 
pores of the wood for the purpose of preventing soakage and leakage. 

Staves should be about H inch thick, 29 or 30 inches long; head about 

18 inches, and the head about Ys, inches thick in center. Six galvanized 
iron hoops to be used, three on each end as follows : Head hoops, 1^ in. 
X 19 gauge; quarter hoops, P4 in. x 19 gauge; bilge hoops, VA inch x 

19 gauge. 

Wood-bound barrels shall be hooped not less than eleven-sixteenths 
(11/16) of the surface, with hickory or white oak. 

Tierces for Pickled Meats. — Tierces for pickled meats shall be made 
of well-seasoned white, red or burr oak, white ash or birch, and may be 
coated on the inside with refined paraffine wax, or other substance ac- 
ceptable to the United States Department of Agriculture and suitable for 
use in the packing of pickled meats. In other respects the same specifica- 
tions as for lard tierces. 

Boxes. — Shall be made of good, sound lumber, dressed on both sides 
to a thickness of not less than 13/16 of an inch. To have good, strong 
hardwood, whitewood, or pine cleats outside, nailed and clinched to the 
top, bottom and sides of each end. Straps to be of iron or steel, aboul 



90 



THE PACKERS' ENCYCLOPEDIA 




Boston Butt 



Loin Butt 



Boneless Butt 





Loin Butt, Boneless 



Loin Butt, Bone In 




Picnic Butt Brisket Neck Bone Loin Butt 




Jowl Butt 



Bacon Squarf 



CURING PORK CUTS 91 

Yz of an inch in width, to overlap about 6 inches on the side of the box, 
and nailed with ten-penny nails. 

Grading of Pork Meats 

Pork meats are graded usually according to weight. For instance, 
No. 1 hams are graded into 8, 10, 12, 14, 16-pound averages and sometimes 
into 16, 18 and 20's. Skinned hams are graded from the following aver- 
ages : 12/14, 14/16, 16/18, 18/20, 20/22, 22/24 pounds. Calas are graded 
in the following averages: 4/6, 6/8, 8/10, 10/12 pounds. No. 1 bellies 
for box cure are graded from 4/6, 6/8, 8/10, 10/12. Regular bellies are 
graded as follows: 6/8, 8/10, 10/12, 12/14, 14/16. 

Grading depends on sales policy and demand, and varies according to 
the locality and outlet for the product. 

In shipping sweet pickle and dry salt meats, the cars should always 
be bottom racked, and in warm weather side racked as well. The meat 
should be laid skin down, except for the top layer, which is laid skin up. 

CURING PORK CUTS 

The curing of pork cuts, though it has been practiced for a good many 
years, is still to a considerable extent an unknown science. This topic 
alone is big enough to occupy the subject matter of an entire book. In 
this treatise, however, brief mention will be made of the essential facts in 
the following order: 

First — Function of the curing ingredients. 
Second — Ordinary formulas for sweet pickle cure. 
Third — Formulas for dry curing. 
Fourth — Dry salt methods. 
Fifth^Formulas for exp,ort cures. 

In following the directions given it must be borne in mind that the 
formulas quoted may not meet with the approval of every curer; in fact, 
many different curing formulas are in use. Those given here are stand- 
ard with some of the best packers, and are reliable as to percentages, etc. 

Function of the Curing Ingredients. — Salt or sodium chloride is the 
oldest and most commonly used mineral salt to preserve meats. It is 
readily dissolved in water and penetrates muscular and fat tissues quickly. 
Besides having valuable keeping qualities, it adds a flavor to the product 
and supplies a mineral salt which the human body craves. The using 
of ground rock salt for making sweet pickle is the predominant practice 
among American meat packers. The question of the kind of salt to use 
hinges solely on the cost and the purity of the article. 

Sugar is a second curing ingredient, which is used generally on the 
higher quality cuts. Sugar is used principally to temper the saltiness of 
the meat and to add to the flavor of the product. Sugar provides the 
medium for certain chemical processes — the starting of fermentations 
and the production of acids and other by-products which produce the 
desirable flavor. 

If the price is right, refiners' sirup may be used to advantage to re- 
place sugar. This sirup usually runs 56% or under in sugar content, and 
the amount used should depend upon this. Care should be taken to see 



92 THE PACKERS' ENCYCLOPEDIA 

that it does not run too high in ash content, as over six per cent will 
generally produce a bitter flavor. 

Either saltpeter or nitrate of soda, closely-related mineral salts, are 
used to perform the following functions : First — Preserve the red of the 
meat. Second — There is a current opinion that they act to preserve 
proper condition of the meat. The most important function of either of 
these salts, however, is to preserve the red color of the meat. 

Nitrate of soda is 16% stronger than saltpeter ; i. e., 84 lbs. of nitrate 
will do as much curing as 100 lbs. of saltpeter. Nitrate of soda gives 
satisfactory results if care is used as to proportions. Saltpeter, however, 
is still being used by many packers as a curing agent. 

Borax is a meat preservative which is used on export meats only, a 
Government regulation forbidding its use on meats to be consumed in the 
United States. Details of the use of borax are given elsewhere in this 
chapter. 

Formulas for Sweet Pickle Cure 

This cure is used on all fancy cuts of ham and bacon and also shoul- 
ders. The method of making sweet pickle solution is as follows : 

Pass pure water through a salt leaching bed, best located under the 
dock adjacent to the salt bins, the usual size of which is 5x5x4 ft. From 
here it goes to a settling vat of 2,000 to 5,000 gallons capacity, where it 
should be settled over night. From the settling vat it is pumped or gravi- 
tated to the formulating vats above the curing cellar level. For the 
amount of salt required to make given strengths of pickle, refer to 
salinometer table later on in this chapter. 

The solution thus made will give approximately 100 degree pickle, 
which is reduced to 70 degrees as tested by the salinometer. To this 
solution, for the fancy sugar-cured meats, may be added 27 lbs. of brown 
sugar, although for the lower grade meats approximately one-half this 
amount may be used, or 14 lbs. Four pounds of nitrate of soda or its 
equivalent in saltpeter should also be added per 100 gallons, care being 
taken, if nitrate of soda is used, to see that it has dissolved thoroughly, 
as it does not dissolve as quickly as saltpeter. The nitrate and sugar are 
usually dissolved together in brine. Finished pickle should show 70 to 75 
degrees on the salinometer. Some packers use 80 degree pickle. 

As a safeguard for preserving meats, and in order to hasten curing, 
shoulders, hams, Calas, etc., should be pumped with 85 degree pickle con- 
taining 25 lbs. to 35 lbs. of nitrate per 100 gallons, or its equivalent in 
saltpeter, as follows : 

Hams 12-14 lbs. averaging 2 strokes 

Hams 14-16 lbs. averaging 3 strokes 

Hams 16 lbs. up averaging 4 strokes 

Shoulders 10-12 lbs. averaging 3 strokes 

Shoulders 12-14 lbs. averaging 4 strokes 

Shoulders 16-22 lbs. averaging 6 strokes 

Shoulders 22-37 lbs. averaging 7 strokes 

Calas 5-6 lbs. averaging 2 strokes 

Calas 6-8 lbs. averaging 3 strokes 

Calas 8-12 lbs. averaging 4 strokes 



CURING PORK CUTS 93 

The needle should be inserted so as to deliver the pickle in the region 
of the joint and down the shank. Three ounces of pickle should be dis- 
charged at each stroke. 

Overhauling. — A standard wooden curing vat will hold approximately 
1,450 lbs. of meat, which requires about 75 gallons of pickle to cure, except 
for such cuts as are cured in 30 days or less, in which case the over- 
hauling should take place on the third, tenth and twentieth days. Over- 
hauling usually is done on the fifth, fifteenth and thirtieth days. Over- 
hauling makes thorough pickling certain and increases the weight. 

The curing, of course, is done at a temperature of 36° to 38° F. Hams 
will gain from five to six per cent in curing, and bellies as much as ten 
per cent in pickle. It usually requires from 55 to 100 days to thoroughly 
cure hams, depending on the weight, from 35 to 45 to cure Calas, and 
approximately 20 to 25 days for bellies. 

Dry Curing and Dry Salt Methods 

Dry curing is the using of mineral salts direct upon the meat, the 
cure being effected by absorption of these mineral salts by the native 
moisture in the meat. This plan is usually carried out when curing fancy 
bellies, brisket pieces and jowl butts in boxes, and is known as the box 
cure. 

A satisfactory formula for high grade sugar cured meats (box cure) 
is as follows: Salt, 70%; granulated sugar, 25%; saltpeter, 5%. Cover 
the pork with this mixture, using 5%, or 5 lbs. per 100 lbs. of meat, and 
pack tightly in a galvanized iron lined box. 

The cure on high-grade bellies will be effected in twenty-five days. 
The dry cure is not ordinarily used on hams and shoulders. 

Dry Salt Methods. — ^Long-cut hams for export, ribs, sides and fat 
backs are cured in dry salt. This is done merely by rubbing salt well into 
the cuts and packing them in the curing cellar, well surrounded by this 
ingredient. Bellies will cure in this way in from 18 to 20 days. A gain 
of 2% may be made by pickling the cuts ten to fifteen days before dry 
salting. 

Overhauling. — The bulk should be broken and the cuts re-rubbed in 
salt and replied at about twenty days, with the possible exception of fat 
backs, which may be allowed to go unturned for a somewhat longer time. 
It is important during the period of storage, which, in the case of D. S. 
meats, may extend to six months or longer, that frequent inspection be 
made, and where the meats are bare of salt another overhauling given, or 
where there are any signs of sliming or purging at the ends, a thorough 
rubbing of salt be applied. 

Dry salt meats, if smoked, are soaked from one to six hours, depend- 
ing on the age, before going to the smoke house. 

Formulas for Export Cures. — On sweet pickle cuts which are to ba 
exported, the very best sugar cure is generally used. The dry salt cure 
is used on many export cuts, particularly side meats. 

In curing for export, figure a day to a pound on dry salt meats, ex- 
cept on Wiltshires, which run one-half day to the pound, and for sweet 
pickle meats figure two days to a pound. 



94 THE PACKERS' ENCYCLOPEDIA 

Curing Wiltshires. — On Wiltshire sides special care must be exercised. 
The following is a good guide to use in curing this particular export 
cut: 

Pump with the same pumping pickle used for domestic cuts, using at 
each stroke two ounces of pickle as follows : Shoulders, 3 strokes ; loin, 
3 strokes ; ham, 4 strokes. Curing formula : Refined salt, 95% ; salt- 
peter or nitrate of soda, 5%. 

Before applying the curing formula pass the product through a 100° 
brine. Apply 6% of the curing mixture, rubbing well over face and side. 
Pile the sides twelve to fourteen pieces high. The temperature of the 
curing room should be 36" to 40°. Overhaul in ten to fifteen days. If 
the meat is not to be shipped as soon as cured, postpone overhauling tb 
fifteen days. Apply straight salt at the time of overhauling. Use the 
curing ages given above. 

Packing English Meats. — Borax is used in the packing of English 
meats. The usual plan is to rub five to six pounds of borax on the meat 
which will be put into one box, which usually runs from five to six hun- 
dred pounds of meat. Before shipping cuts of this kind, they are gen- 
erally allowed to age a little longer than domestic meats. It is the aim 
of the British Government not to allow an excess of ^ of 1 per cent of 
borax in the meat ; so if the meats are aged a little longer there will be 
no danger of too much absorption of the borax in transit, as the meat will 
have already absorbed the salt used in the curing. 

General Curing Information 

Generally speaking, four days per pound of ham is a rough guide 
to use in figuring minimum curing ages and dates for smoking. For in- 
stance, a 15-lb. ham will cure in sixty days in sweet pickle cure. This 
may vary in different sections of the country, depending on local condi- 
tions and methods of handling, which must be determined by the super- 
intendents. 

In dry salt curing, two days per pound of meat is a good guide to 
follow on domestic meats. 

Holding Green Meats. — Should the time of marketing curing meats 
be delayed, the various cuts may be held in cure by back-packing. For 
instance, in the case of hams, they may be pulled from the curing vats 
five days under cure, put into tierces, covered with 40° to 50° pickle, and 
then put into freezer temperatures of 5° above zero or lower. 

Back-packing, however, is a custom which has died down somewhat, 
the modern method being to freeze surplus green hams 72 hours at a 
temperature of five to twelve degrees below zero; at the end of that time 
transfer to a freezer at 12° above zero. When the trade demands make 
it necessary to take them out of the freezer, put them into cure. Freezer 
hams will cure in 30% less time than hams from the block. This means 
that a 14 to 16-lb. averaging ham put into cure requires 65 to 70 days, 
while the freezer ham of the same weight will cure in 40 days. 

If a packing plant has not sufficient freezer space, but considerable 
space around 12° to 15° above, the practical thing to do is to back-pack 
these hams, cover them with 40° pickle and put them into this space. It 



CURING PORK CUTS 95 

must be remembered, however, that meats will continue to cure at 15 
deg. Fahr. 

Curing Periods. — A useful table showing the time required for curing 
different cuts is as follows : 

Sweet Pickle Meats : 

Extra Light Hams, 10 lbs. and down 50 days 

Extra Light Hams, 10 to 14 lbs 55 days 

Extra Medium Hams, 15 to 18 lbs 65 days 

Extra Heavy Hams, 18 to 23 lbs 75 days 

Fancy Skinned Hams 65 days 

Heavier Skinned Hams 65 to 70 days 

Light Shoulders 35 days 

Cala Hams, 9 to 11 lbs 40 days 

Cala Hams, 11 lbs. and up 55 days 

New York Shoulders, 10 to 12 lbs 45 days 

Sweet Pickle Ribs .25 days 

Extra Light Bellies, 10 lbs. and down 20 days 

Light Bellies 25 days 

Heavy Bellies 30 days 

Dry Salt Meats: 

Fancy Bellies 20 days 

10 to 12 lbs. average Bellies 28 days 

14 to 16 lbs. average Bellies 28 days 

16 to 18 lbs. average Bellies 32 days 

18 to 20 lbs. average Bellies 32 days 

20 to 25 lbs. average Bellies 35 days 

25 to 30 lbs. average Bellies 40 days 

English Bellies 25 days 

Boneless Backs . . .' 30 days 

English Shoulders 50 days 

New Orleans Shoulders 40 days 

Calculating Weights of Meats. — In calculating the weights of sweet 
pickle meats to fill an order for a definite amount of pounds, one should 
allow 5 per cent increase as shown by the following example : 

Considering 20,000 lbs. as the known net weight, to find the gross 
weight, multiply by 1.05, equals 21,000 lbs., or gross weight. 

Considering 21,000 lbs. as the gross, to find the net divide by 105, 
equals 20,000 lbs., or the net weight. 

Drainage Allowances. — Following are the usual drainage allowances on 
meats coming directly out of pickle : Hams, 4 per cent ; calas, 5 per cent ; 
S. P. Bellies, 5 per cent. If drained for twenty-four hours or longer, 
an allowance of 2 per cent only is the usual practice. 

Recovery of Pickle. — Sweet pickle remaining in the vats after the 
curing process may be recovered and used again if proper care is exer- 
cised. Whether or not this will pay depends upon the amount of pickle 
available ; in other words, the size of the plant, as it would not pay 
the very small packer to put in the equipment to handle it unless the 
amount to be cared for was of sufficient quantity. 

Just how much can be saved by this process can best be determined 



96 THE PACKERS' ENCYCLOPEDIA 

by each curer in his own peculiar situation, as it will vary according 
to the value of the ingredients used. Briefly, the process is as follows : 

The pickle is pumped from the curing vats by means of an electric- 
ally-driven piston pump connected lo a header to which is attached armored 
or wire-wound hose with a 2-inch brace, goose neck and strainer attached. 
The pickle is concentrated at some central point in the cellar of the build- 
ing, and then pumped to a point higher than the curing cellars, where it 
should be pasteurized at a temperature of 190° to 200° F. for an hour, 
in order to kill off the wild yeasts or other organisms that may have de- 
veloped, and which may later cause sour pickle. 

The operator will find that used or second pickle will not be as clear 
as first pickle unless the trouble is taken to pump it through a filter press, 
which is not absolutely necessary. 

The used pickle will vary in density It may have a salinometer read- 
ing of 50° to 70° or possibly more. Any coagulated albumen which may 
arise to the surface after pasteurization should be skimmed off. It should 
then be filtered, this latter operation being necessary in order to remove 
the coagulum. 

A chemical analysis should be made of this used pickle on every 
occasion after the recovery process has been started, in order that experi- 
ence may be gained as to just how much salt, sugar and saltpeter or nitrate 
of soda must be added in order to bring it up to normal. 

As a rule, used pickle is not utilized for curing the best grade of 
meats, but it is very good for curing all other grades. By calculating the 
amount of salt, sugar and saltpeter in the used pickle and finding its value 
at current market prices, and then deducting the interest and depreciation 
on the equipment necessary, the saving for each particular plant can be 
calculated very closely. Some of the larger packers also find that a sav- 
ing can be made by having pans underneath the point where the various 
cuts are pumped, so that the overflow also may be recovered. 

Brine Calculating Table 

For the convenience of curers the following table is presented, show- 
ing the specific gravity, per cent of salt, weight of a gallon of brine in 
pounds, and pounds of salt in a gallon of brine, compared to salimeter 
degrees from 40 to 100 inclusive : 











Wt. of a gal. 


Lbs. of salt 










of this brine 


irii gal. of 


Salimeter 


Baume 


Specific 


Per cent 


in lbs. of 7,000 


brine of 231 


degrees 


degrees 


gravity 


of salt 


grains each 


cubic inches 


40 


10.40 


1.073 


10.600 


8.939 


.947 


41 


10.66 


1.075 


10.865 


8.955 


.973 


42 


10.92 


1.077 


11.130 


8.972 


.998 


43 


11.18 


1.079 


11.395 


8.989 


1.024 


44 


11.44 


1.081 


11.660 


9.005 


1.050 


45 


11.70 


1.083 


11.925 


1.072 


1.075 


46 


11.96 


1.085 


12.190 


9.039 


1.101 


47 


12.22 


1.087 


12.455 


9.055 


1.127 


48 


12.48 


1.089 


12.720 


9.072 


1.154 


49 


12.74 


1.091 


12.985 


9.089 


1.180 


SO 


13.00 


1.093 


13.250 


9.105 


1.206 


51 


13.26 


1.095 


13.515 


9.122 


1.232 


52 


13.52 


1.097 


13.780 


9.139 


1.259 



CURING PORK CUTS 97 

Wt. of a gal. Lbs. of salt 

of this brine in gal. of 

Salimeter Baume Specific Per cent in lbs. of 7,000 brine of 231 

degrees degrees gravity of salt grains each . cubic inches 

53 13.78 1.100 14.045 9.164 1.287 

54 14.04 1.102 14.310 9.180 1.313 

55 14.30 1.104 14.575 9.197 1.340 

56 14.56 1.106 14.840 9.214 1.367 

57 14.82 1.108 15.105 9.230 1.394 

58 15.08 1.110 15.370 9.247 1.421 

59 15.34 1.112 15.635 9.264 1.448 

60 15.60 1.114 15.900 9.280 1.475 

61 15.86 1.116 16.165 9.297 1.502 

62 16.12 1.118 16.430 9.314 1.530 

63 16.38 1.121 16.695 9.339 1.559 

64 16.64 1.123 16.960 9.355 1.586 

65 16.90 1.125 17.225 9.372 1.614 

66 17.16 1.127 17.490 9.389 1.642 

67 17.42 1.129 17.755 9.405 1.670 

68 17.68 1.131 18.020 9.422 1.697 

69 17.94 1.133 18.285 9.439 1.725 

70 18.20 1.136 18.550 9.464 1.755 

71 18.46 1.138 18.815 9.480 1.783 

72 18.72 1.140 19.080 9.497 1.812 

73 18.98 1.142 19.345 9.514 1.840 

74 19.24 1.144 19.610 9.530 1.868 

75 19.50 1.147 19.875 9.555 1.899 

76 19.76 1.149 20.140 9.572 1.927 

77 20.02 1.151 20.405 9.580 1.956 

78 20.28 1.154 20.670 9.614 1.987 

79 20.54 1.156 20.935 9.630 2.016 

80 20.80 1.158 21.200 9.647 2.045 

81 21.06 1.160 21.465 9.664 2.074 

82 21.32 1.163 21.730 9.689 2.105 

83 21.58 1.165 21.995 9.705 2.134 

84 21.84 1.167 22.260 9.722 2.164 

85 22.10 1.170 22.525 9.747 2.195 

86 22.36 , 1.172 22.790 9.764 2.225 

87 22.62 1.175 23.055 9.780 2.256 

88 22.88 1.177 23.320 9.805 2.286 

89 23.14 1.179 23.585 9.822 2.316 

90 23.40 1.182 23.850 9.847 2.348 

91 23.66 1.184 23.115 9.864 2.378 

92 23.92 1.186 24.380 9.880 2.408 

93 24.18 1.189 24.645 9.905 2.441 

94 24.44 1.191 24.910 9.922 2.471 

95 24.70 1.194 25.175 9.947 2.504 

96 24.96 1.196 25.440 9.964 2.534 

97 25.22 1.198 25.705 9.980 2.565 

98 25.48 1.201 25.970 10.005 2.598 

99 25.74 1.203 26.235 10.022 2.629 
100 26.00 1.205 26.500 10.039 2.660 



98 THE PACKERS' ENCYCLOPEDIA 

SMOKEHOUSE OPERATION 

The smoking of sweet pickle and dry salt meats has long been a 
practice in order to preserve the meat and add a desirable flavor to it. 
The result is accomplished in two ways; first by reducing the moisture 
content; second, the meat absorbs some of the smoke fumes, which act 
as a preservative. 

Careless handling and smoking cause excessive shrinkages, while too 
hasty smoking may cause too much moisture to be retained in the meat. 
It is therefore difficult to set a definite standard as to the percentage 
meats should shrink in smokehouses. Many packers prefer to have a 




"A" — Layout of a Standard Packinghouse Smoke House 



firm piece of meat, and therefore do not watch the shrinkage too closely; 
while other packers have a trade which will be satisfied only with meats 
with a lot of moisture content. Therefore, a reduction in shrinkage on 
smoked products is not always desirable. It depends entirely upon the 
trade, and the final destination of the product. 

The sweet pickle meats just coming from the curing vats are soaked 
in 60 degree temperature water three minutes for each day they have 
been in pickle. For instance, hams that have been in cure from 60 to 80 
days should be soaked from three to four hours. Hams that are 100 
days old or older, and that have been held in the original pickle, should 
receive a change of water, two hours in the first and three hours in the 



SMOKEHOUSE OPERATION 



99 



second. After soaking, the meats are washed in kikewarm water of 
90 to 100 degrees temperature, and are scraped so as to remove all traces 
of slime. They are then strung, branded and conveyed to the smokehouse 
to dry, overhead carriers of suitable design being used to avoid unneces- 
sary handling. 

Depending upon the destination of shipment and the kind of product, 
various lengths of time are used for smoking. Bacon is ordinarily smoked 
from 18 to 24 hours, hams from 24 to 30 hours, and sausage for a shorter 




'B" — Another Smoke House Layout, Showing Bacon and Ham Car- 
riers IN Place 



time, generally 10 hours, while dried beef is smoked at a higher tem- 
perature, namely, about 135 degrees Fahrenheit for 85 to 90 hours. 

After smoking the meats should be handled as little as possible, as 
they will become greasy-looking and will lose the smoke color. The 
longer the meats are smoked, the greater will be the shrinkage ; therefore, 
the time of smoking and temperature should be watched very closely. 



100 



THE PACKERS' ENCYCLOPEDIA 



Should the meats be desired for immediate use, or if they are to be sent 
to a comparatively cool climate, a lighter smoke may be given. On the 
other hand, if they are to be subjected to more severe conditions, a 
longer smoking will be required. The shrinkage on smoked meats will 
vary from 6 to 15 per cent, depending a great deal on the gain in the 
curing process. 

If smoked meats upon being removed from the smokehouse are al- 
lowed to hang in a room of steady temperature, they will frequently gain 
shghtly in weight, but if left any length of time, say over 10 days, they 
will be apt to become moldy. As a rule, smoked meats are wrapped, 
packed and shipped immediately, according to the particular desires of the 
individual packer. 

Smokehouses 

The size and height of the smokehouse depends upon the capacity of 
the plant, and it should therefore be designed to meet the requirements 
of the individual plant, and the design and construction should be under 
the supervision of competent packing house engineers or architects, as it 
is very important that certain principles be followed in the construction. 

Walls of smokehouses should be at least 13 inches thick, so as to 
retain the heat as long as possible. Doors and openings should be of 




"C" — Circular Type of Smoke House 



sufficient width to allow the widest smokehouse carrier to pass easily 
through them. Double roof or a false ceiling is also required in climates 
where snow may rest on the smokehouse roof, as condensation may collect 
on the roof of the smokehouse. This can be prevented by a false ceiling. 

Wooden timbers should be avoided as supports for track hangers ; 
"I" or channel beams should be provided for this purpose. The tracking 
in smokehouses also should be arranged for the convenient handling of 
carriers. This is illustrated in Drawing "A." 

The narrow smokehouse is equipped with one track and dotted lines 
show the outlines of sausage carriers. Carriers hold from 600 to 1,200 
pounds of meats and since the time of smoking is known, the number and 
capacities of smokehouses required may be easily figured out. 

Another smokehouse, shown in Drawing "B," is filled with bacon 
or ham carriers, from which capacity can be quickly computed. 

Types of Smokehouses. — The first illustration shows what may be 
termed standard packing-house smokehouses. They are divided from the 
main building by a corridor, which assists greatly in confining the smoke 



SMOKEHOUSE OPERATION 



101 



escaping from doors, and prevents it from entering the manufacturing 
rooms. When the smokehouses are only one story high, a large skylight 
in the roof and windows on each end of the corridor remove the smoke 
quickly. The drawing also shows the different track arrangement which 
may be used. 

Fire pits are usually from four to six feet below the first floor grate, 
and suitable draft openings should be provided in the fire pit doors to 
allow for proper regulation of draft. 




"D" — Continuous Operation Type of Smoke House 



In various parts of the country one finds different types of smoke- 
houses. One type is illustrated in Drawing "C." These smokehouses 
are of a circular type, with a stationary carrier on the inside, which is 
constantly revolving during the process of smoking. 

Another type of smokehouse is shown in Drawing "D." This type, 
it is claimed, is a great saver of floor space. It may be operated con- 
tinuously, as it is loaded on one side and the finished product taken out 
on the other side. This patented type of smokehouse may be built several 
stories high, depending upon the capacity of the plant, and one house 
twenty carriers high will have a capacity of approximately 1,000 pounds 
of sausage per hour. 



102 THE PACKERS' ENCYCLOPEDIA 

Smoking Material. — Packers once considered hickory sawdust the best 
for smoking purposes, but for many years all kinds of sawdust have 
been used successfully, such as white wood, maple, birch, bass wood, 
cedar, cj^ress, etc. Woodjhat contains pitch or rosin, such as Southern 
pine, is_unfit for smoking meats. 

Gas has become a great factor in meat smoking. The easy control 
of temperature, often done automatically, the elimination of labor, and 
the saving of wood storage space, makes gas an ideal smoking element. 
In fact, gas-fired apparatus is coming into general use in many depart- 
ments of the packing house. 

The great majority of smokehouses are also equipped with steam 
coils to assist in cold weather in maintaining an even heat of 120 degrees 
Fahrenheit. 

Smoking by electricity is also being developed, but at this time (1922) 
the process is not far enough advanced to have been put into practice to 
any extent. 



HAM BONING AND COOKING 

Ham cooking is an important part of the operation of nearly every 
packing plant, and it is usually necessary for every packer to bone and 
cook a certain number of hams, according to the demands of his trade. 
Success in producing a first-class cooked ham depends upon three func- 
tions : Curing, boning and cooking. 

Curing. — Only newly-cured hams should be used for cooking, and 
many packers use a special mild cure for cooking hams. It is also good 
practice to soak the hams in water not over 80° F. temperature for 3 
to 5 hours. 

Boning. — The next operation is the boning, which is very important, 
as the retail trade desires a ham which will give even and uniform slices 
on the slicing machines. 

In making the insertion on the face of the ham, to break the joint 
below the aitch bone, care should be used by the boner in not making 
the insertion too large, and in not making any bad cuts in the meat around 
the sucele bone or joint. Most ham boners think it is necessary to sever 
the lean meat just below the aitch bone in order to remove the small 
bone after the joint has been broken. If a thin boning knife is used, this 
lean meat can be raised from the bone and the bone pushed out where the 
insertion is made on the face of the ham, instead of being pulled out 
at the butt of the ham. The same care should be exercised in breaking 
the top joint and removing the shank bone. 

Many ham boners will cut the heavy toe sinew running along the 
shank bone with the chisel, then follow the shank bone toward the 
center joint. If the boner, in using the chisel, will not cut this sinew, but 
instead follow the shank bone closely down to the joint, he will find this 
heavy sinew grows out from the joint in each shank and is tender at the 
base, and can be split very easily without lacerating the good lean meat 
in the shank. 

Grading or Sorting. — After boning the next important step is the 



HAM BONING AND COOKING 103 

sorting of the hams, as the weight of the ham determines the time of 
cooking. It also saves time in handling, so that all hams of uniform weight 
may be cooked together. 

Cooking. — The cooking of the hams is done either in cooking vats 
equipped with live steam lines, or in cooking boxes with steam or vapor. 
It was once customary to cook hams which weighed when boned, fatted and 
wrapped over 12 pounds, for 30 minutes per pound at 165° F., and allowing 
25 minutes for hams weighing less. The temperature of the water at the 
start would be 175° to 180° F., and was brought down to 165° F. 

It has been proven, however, that fast cooking has a tendency to in- 
crease the shrinkage. Tests under this method of cooking show the fol- 
lowing results : 

6 hams, skin on, weight 57 lbs. 6 hams, skin on, weight 79 lbs. 

Cooked, weight 45 lbs. Cooked, weight 56 lbs. 

Shrinkage, 21 per cent. Shrinkage, 20 per cent. 

By using lower temperature and lengthening the time of cooking 
shrinkage can be reduced to 10 to 15 per cent. It is claimed by manu- 
facturers of vapor or steam cooking boxes that this method will save 
considerable shrinkage. 

It must also not be overlooked that in case skins are rendered into 
prime steam lard, proper credit should be given to the hams. It is also 
well to bear in mind, wherever temperatures of cooking are given, that 
they are based upon sea level, and in higher altitudes they should be 
changed accordingly. 

Pressing. — In wrapping hams for pressing and cooking, the ham should 
be placed lengthwise and the cloth pulled tightly together, so that the 
ends overlap and prevent the ham lengthening when under pressure. The 
pressing is done under either hand, air, steam or hydraulic pressure. 

Cooked hams are put in either round, square or oval containers, 
depending upon the demand of the trade. These containers are manu- 
factured in a variety of styles, and their use, together with that of steam 
or vapor cooking appliances, has worked a revolution in ham-cooking 
practice. 

LARD MANUFACTURE 

The three principal kinds of lard manufactured in American pack- 
ing plants are : first. Prime Steam Lard ; second. Kettle Rendered Lard ; 
third, Neutral Lard. 

The first requisite in making any kind of lard is absolute cleanliness 
in the handling of the product. This fact seems to be underestimated by a 
great many packers, but experience has proven that the very best product 
is turned out where it is handled in the most sanitary places, and by the 
most sanitary methods. 

Prime Steam Lard 

Ingredients. — Prime Steam Lard is made up of all edible killing fats 
not used for any other purpose. Some sweet pickle and dry salt fat scraps 
are also used in small quantities, at times. 



104 



THE PACKERS' ENCYCLOPEDIA 




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LARD MANUFACTURE 



105 



It is well to bear in mind, however, that whenever sweet pickle or 
dry salt fats are used they should be washed thoroughly in cold water be- 
fore rendering, so as to take out as much of the salt as possible. Too 
much salty material will discolor the lard, as during the rendering process 
the salt will precipitate the fibre to the bottom of the tank and the steam 
will burn it, which naturally leaves a dark-colored effect on the product. 

The principal products which enter into prime steam lard are given 
here, and the list contains items which are classified according to large 
packinghouse practice. The small packer should be reminded that in his 
plant several of these items might be included in one, as the separating of 
fats in the small packing plant is, of course, not carried on to the same 
extent that it is in the large plant, and therefore the list is for general 
guidance only. It is as follows : 



1. Bellies, snouts, lips and ears 
for sterilization. ~ - 

2. Bones for sterilization. 

3. Trimmings for sterilization. 

4. Inside hog scrapings. 

5. Head bones and jaw bones. 

6. Sweet pickle ham trimmings. 

7. Outside trimmings. 

8. Hog stomach trimmings. 

9. Caul fat. 

10. Ruffle fat. 

11. Head fat. 

12. Fat from black guts. 

13. Fats from sterilization heads. 

14. Ham boiling vat skimmings. 

15. Pigs' feet cooking skim- 
mings. 

16. Skimmings from lard stor- 
age vats. 

17. Ham trimmings from skin- 
ning hams. 

18. Tongue trimmings. 

19. Ham facings. 

20. Kidney trimmings from can- 
ning department. 

21. Bung gut fat. 



22. Hashed gullets. 

23. Ears. . 

24. Liver trimmings. 

25. Melt trimmings. 

26. Pancreas gland. 

27. Fresh pigs' feet bones from 
canning and sausage. 

28. Neutral lard scrap. 

29. Fat from fleshing machine. 

30. Fresh and pickled ham bones. 

31. Pickled fat and bones from 
canning. 

32. Heart trimmings. 

ZZ. Back fat when tanked. 

34. Leaf lard when tanked. 

35. Dry salt trimmings. 

36. Neck bones when tanked. 
2)7. Back bones when tanked. 

38. Trimmings from hams, 
shoulders, sides, jaws and 
heads. 

39. Cracklings from refinery 
when tanked. 

40. Skimmings from back fat 
skin washer. 



Rendering and Cooking. — The size of the steam rendering tanks used 
depends entirely upon the size and capacity of the plant. Standard sized 
tanks are from four to six feet in diameter, and from eight to sixteen feet 
high on the straight side. These tanks are equipped with cone bottoms and 
a ten or twelve-inch gate valve. 

All material which now enters the rendering tank should be thoroughly 
washed. Unless the material for rendering has a lot of natural water in it, 
it is very advisable to admit clean water through the bottom water connec- 
tion so that the cone is about half filled. It is standard practice in 
American packing plants to fill the bottom, or the cone of the tank, with 
green bones. This will prevent any fats from packing in the bottom of 
the tank and interfering with the free flow, of steam. 



106 THE PACKERS' ENCYCLOPEDIA 

While the tanks are being loaded, and especially if the tanks are held 
open for any length of time, as is customary in small plants, the steam 
should be turned on just enough to keep the water hot. 

The tank should never be filled more than about four-fifths full of 
raw material, so as to allow plenty of room for "rolling" during the cook- 
ing process. 

After the tank has been charged, the man-hole must be secured tightly, 
and the tank is now ready for cooking. Steam should be turned on gradually 
until the proper pressure is on the tank. 

A reducing valve is very advisable on all rendering tanks, and it is 
common practice to cook under 40 pounds steam pressure. This seems- 
to be the standard in the majority of houses, but some prefer 35 pounds, 
while some cook under 45 pounds pressure. 

Although there is not a great variation on the pressure carried on 
rendering tanks for cooking, there is, however, a great difference of 
opinion among packing-house superintendents as to the time required for 
cooking lard. Many packers will cook a tank in three to four hours, 
while others recommend seven to nine hours for the same material. Actual 
tests, however, prove that the best results are obtained by cooking a longer 
time and at lower pressure — about 35 to 40 pounds. 

The valve on the exhaust pipe in the top of the tank is kept closed until 
the gauge shows the proper pressure on the tank. Then it is opened, slowly, 
for a few seconds, to allow a free exhaust of steam. Then it is closed down 
so as to allow just enough steam to exhaust into the air to carry away the 
gases freely. 

It is very important that a constant pressure be maintained during the 
cooking process ; and after the lard has cooked the required time the steam 
is shut off and the tank allowed to stand for a few minutes, and then the 
exhaust steam pipe should be slowly opened, which is in the manhead, 
being very careful that no lard passes off with the steam. After all the 
pressure has been released, the manhead can be taken off. 

Now the lard is allowed to stand in the tank for at least three hours. 
Fine salt is sprinkled over it while it is standing, to further settle and 
clarify it, and the lard is allowed to settle for about thirty minutes after 
the salt has been added. 

Drawing Off. — In drawing off the lard, the operator will try the bottom 
outlet valve on the side of the rendering tank. If clear lard flows from the 
valve, he goes ahead and runs off the lard through this valve into a small 
separator, from where it flows into the lard receiver. 

Some packers allow the lard to flow from the separator to a storage 
tank immediately, while others let it run into a large receiving tank equipped 
with steam coils to drive off any additional moisture which may be contained 
in the product. The latter method is recommended as being the most 
practical. 

Recent experiments and tests have proved that considerable lard can be 
wasted during this draw-off process. A lot of raw material, such as hog 
stomachs, neck pieces, etc., are usually found floating on the surface. These, 
of course, cannot pass through the small draw-off valve, with the result 
that they are usually dropped into the slush vat, where operators will try to 



LARD MANUFACTURE 10? 

recover additional lard from the dropped tankage. This, however, is verj 
difficult — especially as some operators raise their tanks with cold water. 

This has a tendency to congeal the fats, which makes it practically 
impossible to press them out. A patented apparatus, which is called a 
separator, has recently been placed on the market for the purpose of over- 
coming this obstacle. It has the advantage of preventing the lard from 
getting into the slush vats, thus decreasing the lard contents in the tankage 
and giving a larger yield all the way round. 

The lard in the receiving tank is kept there for several hours for further 
settling. These tanks are equipped with two outlets, near the bottom. The 
bottom outlet is used to draw off the bottom, or settlings, of the lard, which 
are kept in a cold place and added to the next tank of fat to be cooked. 

Prime Steam Lard has a very distinct cooked flavor, which is, of course, 
difficult to describe, but which is very familiar to all lard men. 

The quality of any finished product depends, to a large degree, on the 
care taken in handling the raw fat, and also in drawing off the finished 
product so that no tank water is mixed with the lard, the careful cooking 
of the rendering tank, and the elimination of all possible gases during the 
process of cooking. 

Refining. — The finished product is now drawn by gravity, or pumped, 
into the bleaching, or refining tank. The bleaching operation is accom- 
plished by the use of fuller's earth, which is a peculiar form of clay which 
has the properties necessary to absorb coloring matters in fats, providing 
such fats are in prime condition so that they will give up this coloring 
matter. 

This method of bleaching for edible purposes has supplanted practically 
aU chemical bleaching, and is used exclusively in the United States. Eng- 
lish fuller's earth is used more than domestic fuller's earth, but recently 
large domestic deposits of fuller's earth have been developed in the United 
States, and this earth is becoming an active competitor of the English 
product. 

After fuller's earth has been used once it is of no further value in a 
small plant, as its absorbing qualities are gone, and in small plants the earth 
is usually thrown away. Large refining plants, however, have found it 
profitable, if the price of lard and oil will justify it, to extract fuller's earth 
by means of a solvent process. The advisability of doing this can only be 
determined when the quantities of earth to be extracted are known. 

Refining kettles, or clay kettles, as they are commonly called, are 
heated by means of a double bottom and steam coils, to a temperature of 
130 to 140 degrees, and the lard is violently agitated by compressed air. 
The pipe which supplies the air should run down to the bottom of the 
tank within a few inches of the lowest part. 

The quantity of fuller's earth to be used for refining depends upon 
the quality of the raw product. One-half to one per cent of fuller's earth 
is considered a good average for lard. 

After the fuller's earth has been added, the lard is thoroughly agi- 
tated for ten to fifteen minutes. This is accomplished by air or mechanical 
agitator; some operators pump the lard out of the bottom of the clay 
kettle and circulate it constantly. 



108 THE PACKERS' ENCYCLOPEDIA 

After thorough agitation, the line which flows from the pump to the 
filter press is opened and some of the product run through the filter 
press. Tests, which are usually taken in a glass bottle, will show the 
operator if the lard is now thoroughly refined. It is customary, however, 
to allow the first lard which comes from the press to run back into the 
refining tank, until such time as the lard has come absolutely clear, and 
of the proper color. 

When the color is about suitable, further valves are opened and the 
refined product can be drawn either to the receiver, storage tank, or 
agitator. 

Fdltering. — The filter press, in this instance, is used for no other - 
purpose than to take out the fuller's earth from the lard. It is usually 
equipped with double press cloths, sewed together at center holes. 

In putting up the filter press for refining, the operator should watch 
carefully to see that the press cloths are all smooth where the plates come 
in contact with each other, as otherwise there may be a leak, no matter 
how, tight the press may be adjusted. It is also well to bear in mind 
that filter press cloths should always be dry, clean, and that they should 
be free from holes. 

After all lard has been pumped through the press, the valves that 
control the air pressure are opened slowly, to blow out as much of the 
refined lard as possible. This lard can be put with the finished product. 

Now the air is shut off and steam turned ir^to the press, but the 
lard which now blows out should be re-cooked, and not be turned into 
the finished product, as it may be scorched by the steam. 

The press is now allowed to stand and cool. Then the screws are 
loosened, the plates separated, so that air can circulate freely and the 
apparatus will dry. When the press is dry, the earth can be shaken 
out of the cloths very easily. 

Cooling Lard. — One of the most important points in the manufacture 
of lard is the proper handling of it after the raw product has been turned 
into lard ; that is, the drawing ofif of the product from either the storage 
tanks or the receiver. There are two standard methods used. 

One method is to run the lard over steel cylinders, with the lard 
leaving the storage or receiving tank at a temperature of from 100 to 
130 degress Fahr. It may then be drawn from the picker box of the 
lard-cooling cylinder directly into the package. 

Some operators, however, prefer to draw off the lard from the cooling 
cylinders into the agitator, so that the man who draws off has a constant 
supply of lard to draw from, for unless there is a ready supply of lard 
which keeps the picker box constantly full of lard, there is a possibility 
that the operator may draw off lard too fast from this picker box, with 
the result that he may cause a lot of air to be mixed with the finished 
product in the packages, which is, of course, detrimental. 

There are various kinds of lard-cooling cylinders used today. In a 
few plants the lard is first cooled by running it over a roll cooled by well 
or lake water. Then it is run over a second roll, which is a brine roll. 
This method, however, is practiced only by those having very large 
capacities. 



LARD MANUFACTURE 109 

The majority of rolls is use today are of the single or double cylinder 
type, and are usually equipped for brine circulation. Another type of roll 
is equipped with direct expansion coils, cooHng the brine which is sta- 
tionary in the cylinder; and still another type which has recently been 
placed on the market, is the direct expansion lard roll, in which the 
ammonia expands directly into the cooling cylinder. Advantages are 
claimed by the manufacturer of each type, which the purchaser may inves- 
tigate for himself. 

Large refiners usually have methods of their own in handhng lard, 
and it is rather difficult to describe a standard method for producing 
a product, because it must be turned out to suit the demand of the trade 
in a certain locality. Lard as it is demanded in certain states, must be 
of an entirely different color than what may required in other states. 

The lard roller is used primarily to give firmness and grain to the 
product. It is also commonly known that agitation has a great bearing 
upon the grain, but primarily upon the color of the product, and it is for 
this reason that various operators have different speeds on their picker 
box shafts. Wherever a fluffy or light lard is required, more rapid agita- 
tion is employed to accomplish this. 

The prime object in giving refined lard a sudden chill on the lard 
roll is to chill the lard before the stearine in the product has a chance to 
crystallize. The stearine, however, does slightly crystallize on the roll. 
But these crystals are so small that the grain is much finer than it would 
be if the lard had been allowed to cool slowly; and if the refined lard 
wasn't given a sudden chill, it would be as coarse in grain as an unre- 
fined product. 

Lard which eventually will be pressed should never be run over a 
lard roll, as the ]ard roll is intended to prevent the separation of the 
oil and stearine which form the component parts of lard. 

Brine rolls usually circulate from zero to ten above zero Fahr. 
and the lard, if run over from 110 to 130 degrees Fahr., will fall into the 
picker boxes at 40 to 50 degrees Fahr. Higher temperatures are em- 
ployed; as, for instance, if lard drops off of the rolls at 70 degrees, it is 
not only customery, but it is advisable, to use an agitator. 

The lard is now ready to be drawn off into the various packages, 
which range from one pound cartons to tierces. 

Stiffening Lard. — In some sections of the country considerable trouble 
is encountered in making lard of sufficient hardness to stand up under the 
climatic conditions. It is not permissible, under the regulations of the 
United States Bureau of Animal Industry, to add anything to lard except 
lard stearine, which may be used up to five per cent. This, of course, 
refers to inspected houses only. In certain sections of the country unin- 
spected houses are now adding as high as fifty per cent of tallow and 
beef fats to lard, which they either market under a trade name, or sell 
as a compound. However, these smaller packers have difficulty in dis- 
posing of their beef fats in any other way. 

Yields from Various Fats. — Lard yields from various averages as 
follows, depending upon the quality of the fat: 



110 



THE PACKERS' ENCYCLOPEDIA 



Products 



Per Cent 



Fresh ham fat 80 

Fresh ham bones 20 

Outside trimmings 70 

Giblet fat 12 

Mixed fat from shipping pigs 60 

Pork loin bones . . . .- 20 

Scrap leaf lard 90 

Sweet pickle ham fat 75 

Sweet pickle bellv trimmings 

from curing cellar 45 

Fresh pork tongue trimmings 70 

Dry -salt fat backs 75 

Dry salt pork trimmings 55 

Whole heads '. 30 

Back bones 15 

Blade bones 11 

Knuckles 13 

Pork cheek trimmings 39 

Heart trimmings 15 

Pig tails 18 

Kettle Rendered Lard 



Products Per Cent 

Feet, hind and front 12 

Leaf lard 94 

Ham facings 75 

Brisket bones 62 

Frozen belly trimmings 60 

Pork lips 10 

Shoulder bones 20 

Bung gut fat 35 

Trimmed neck bones 15 

Skins 10 

Pork loin fat 90 

Head bones 9' 

Head fat 35 

Snouts 18 

Sweet pickle outside fat 45 

Lard skimmings 60 

Jowl trimmings 63 

Sweetbreads 55 

Snout trimmings 18 

Sterilized pork fat 70 



Ingredients. — The products entering into kettle rendered lard are pure 
leaf, back fat, pork trimmings, caul and ruffle fat. The first two are used 
much more frequently than the others. * 

Chilling. — The leaf or back fat may be chilled before rendering; in 
fact, hashing and rendering are facilitated considerably if chilling is prac- 
ticed. The hasher generally will disintegrate the fiber more readily, and 
rendering will take place more quickly and a higher yield result, this 
being due, of course, to the fact that the fat shrinks upon chilling. 

Hashing. — A power hasher of large type is used for hashing. This 
hasher is generally equipped with a series of knives, so that disintegration 
will be thorough, and the fat is forced by means of the hasher through 
a half-inch plate, although a five-eighths inch plate is sometimes used. 

Rendering . — The hashed fat is then gravitated directly to the render- 
ing kettle, equipped with agitators which revolve about 16 to 20 times 
per minute. The rendering kettle may be of any size, the usual range in 
this respect being from three to six thousand pounds capacity. The 
kettle has a steam jacket which is capable of being subjected to 100 
pounds steam pressure. The steam is turned on and the rendering takes 
place in two to three hours. Sometimes a longer time is required, 
depending upon the nature of the material. 

A good method of operation is this: Turn on steam to jacketed 
kettle with reducing valve set for 45 lbs. steam and start the center 
shaft revolving. Begin to hash the fat into the kettle, using any suitable 
hasher. The hashed fat should be about the size c^ hickory nuts. The 
more uniform the pieces to render the better will be the color of the lard, 
because the cracklings will cook uniformly and will brown together. 

When the kettle has cooked about two hours there will be a rise in 
temperature to about 230 degrees F. Increase the temperature of the 



LARD MANUFACTURE 



111 



steam by changing the reducing valve to 60 lbs. steam pressure and cook 
right up until the temperature of the lard reaches 255 degrees F. 

Settling and Filling. — ^After rendering a method generally used is 
this : The steam is turned off, the agitators are stopped, and the contents 
of kettle are allowed to settle for an hour or so, until the cracklings are 
well bedded in the bottom of the kettle. 

An objection to this method is that the lard loses its color and 
flavor because of remaining in the high heat of the rendering kettle. 
Another method is to drop the lard from the rendering kettle as soon as 
the craklings turn yellow (usually at a temperature of 255 degrees to 260 
degrees Fahr.) into a shallow receiver, so that the high heat of rendering 
may be dissipated as soon as possible. In 20 to 30 minutes after running 
into this receiver, lard can be drained off clear and white, with good 
flavor. 




Elevation of a Typical Kettle-Rendered Lard Plant 



The lard is then carefuly siphoned off through two strainers — one 
]4, inch and one of cheese cloth — into containers, and is filled directly into 
the final package without any further processing. The filling in the final 
packages is generally done in a refrigerated room, and the lard is chilled 
as quickly as possible. 

Yields. — The yield of kettle-rendered lard depends, of course, upon 
the raw material used. If made from pure leaf lard, a total yield of 
about 92% may be expected. If back fat and pork trimmings are used, 
the yield will vary from 80 to 85 per cent. Kettle-rendered lard has a 
flavor distinct and separate from prime steam lard. 

Lard Cracklings. — The remaining cracklings contain a large amount of 
lard which packers find it advantageous to recover. 

The majority of packing plants press their cracklings by either 
screw pressure or hydraulic pressure in curb presses. This method, as 
usually practiced, leaves anywhere from 15% to 35% of lard in the 
cracklings. 



112 THE PACKERS' ENCYCLOPEDIA 

Another method used chiefly by large operators has been developed 
whereby the lard contents of the cracklings are reduced to a small per- 
centage. In this process cracklings are spread on an iron pan and 
allowed to drain and cool. This pan has a small steam coil under it 
for convenience in keeping the cracklings warm while draining. The 
cooling is continued until the cracklings lose their gummy, plastic condi- 
tion. Usually it is convenient to leave them over night. 

Cracklings are then slightly warmed and run through an Anderson 
expeller. The cracklings, under enormous pressure, emerge from the 
press in a continuous plastic sheet quite warm and pliable, which become 
brittle immediately upon cooling. In this condition the crackling is 
ground to any condition desired, either coarse for chicken feed, or it' 
can be ground still finer and made into flour. Cracklings thus handled 
contain about 6% to 7% of lard. 

Lard crackling flour can be used as an edible food product, such as 
potted meats and in sausage, or it can be made into a palatable bread 
with ordinary flour, by making a mixture of 1 pound of lard crackling 
flour with 6 pounds of wheat flour. Crackling flour has 84% to 86% 
protein; wheat flour contains about 11% protein. 

Butchers' Lard 

Butcher's lard is made from all edible lard scraps which are produced 
in meat shops. It is made generally by the butctver himself, by render- 
ing in an open kettle. Such lard, of course, varies in quality and hard- 
ness, depending up the kind of raw material used, and the care which is 
taken in preparing. The method of operation differs, depending upon the 
individual. 

Neutral Lard 

Neutral lard is made for use in oleomargarin. Two raw products, 
namely leaf and back fat, are used. Leaf lard will make what is known 
to the trade as a No. 1 Neutral, and back fat what is known as No. 2 
Neutral. In either case the raw fat is chilled over night by hanging 
it over sticks at a temperature of about 34 degrees before hashing. 

Hashing and Rendering. — The hashing is accomplished in a way 
similar to that used in- hashing lard for kettle rendered purposes, 
although packers generally like to have the fiber disintegrated more 
thoroughly in the case of neutral lard, because the rendering is done at a 
much lower temperature. 

Neutral lard kettles are either tin, galvanized iron, or tank steel, and 
vary in size. The paddles have about 20 revolutions per minute, and 
the kettles are often equipped with bumpers on the side so that the 
larger pieces of fat may be broken up and melted easily. 

The only difference between the operations in making neutral and 
kettle lard is the fact that neutral lard is melted in a water-jacket kettle 
at low temperature. In kettle-rendered lard steam is turned on directly 
into the jacket and rendered at a very much higher temperature. Steam 
of about 5 pounds pressure, usually from an exhaust line, can be utilized 
to heat the water in^ the neutral lard kettle. 



LARD MANUFACTURE 113 

In making No. 1 Neutral a temperature of 120 degrees F. is used. 
If the previous steps are carried out correctly and with care, the lard 
will be fairly free from the fiber in about an hour and a half's time. 
When the rendering is finished, the scrap will come to the top in a foamy 
mass, and after settling for 20 to 25 minutes, the neutral lard can be 
drained off from beneath, and after straining through cheese cloth may 
be filled into tierce and put into storage at 40 degrees Fahr. until ready 
for use by the oleomargarin manufacturer. 

The making of No. 2 Neutral, using back fat as a raw product, is 
accomplished in much the same manner, running the rendering tempera- 
ture, however, up to 125 to 130 degrees. 

To Get the Neutral Quality. — Neutral lard is clear in color and has 
no lard taste, but should be distinctly sweet and contain no foreign 
flavors or odors. It is especially desirable that no porky odor be pres- 
ent, and to accomplish this many packers have practiced the removing 
of the bungs during the first night in storage, a,llowing the tierces to lie 
on their sides over night, thus subjecting the greatest amount of 
lard surface possible to the air. 

Some makers of neutral lard render at a higher temperature, and 
salt the scrap to the bottom, drawing the lard ofl: at the top, but this 
does not produce the same high qualit}^ neutral as the other method 
described. 

A very good grain can be obtained by rolling tierces of neutral into 
a temperature of 70 degrees, leaving them there twenty-four hours and 
then into a cooler at temperature of 41 to 42 degrees. When handled 
in this way the neutral lard can be shipped in seven days. Never roll 
a tierce of neutral lard after standing three days, as it ruins the grain. 
It can be moved by a truck. Good neutral lard should be grainy and 
taste like hickory nuts. 

Yields. — Leaf lard made into neutral by the first method described 
will yield from 80 to 82% of neutral, and 10 to 12% of prime steam, the 
latter originating, of course, from the remaining scrap which has not 
been thoroughly rendered. No. 2 Neutral made frorq back fat varies 
greatly in yield, depending largely upon the quality of the fat, 70 to 75% 
being an average yield. 

Wet Neutral. — Some oleomargarin manufacturers make what is 
known as Wet Neutral. While this is not generally practiced by pack- 
ing plants, should a packer have a call for wet neutral, the method 
of manufacture is as follows : 

The chilled leaf lard is hashed and rendered in the usual wa^^ but 
at a temperature of about 135 degrees, and the neutral is run from the 
settling kettle into a vat of ice-cold water. It is then broken with a 
paddle until thoroughly chilled. When this is accomplished it is forked 
on to a drain table so that the excess water may be thrown off. It 
njay then be packed in tierces ; or better, it should be used immediately 
for incorporating in oleomargarin. 

Lard Oil and Stearine.— There is very little dii^erence in the pressing 
of lard in comparison with the other products mentioned here. The lard 



114 THE PACKERS' ENCYCLOPEDIA 

is usually run through at a temperature of 40 to 45 degrees, and pressed in 
cloths. The lard stearine thus recovered is used frequently for stififening 
of lard of low titre. 

There are usually two qualities of lard oil made, No. 1 and No. 2. 
No. 1 is made from the better grade of fats, while the latter is usually 
made from condemned hogs ; the only diiiference is that No. 1 is edible 
and No. 2 is inedible. (See also Chapter IV, "Tallow and Grease Re- 
fining.") 

General Lard Information 

Operating Precautions. — Lard, like all other fats which in the process-, 
ing are heated, is susceptible to rapid deterioration unless everything is 
kept absolutely clean. It is also important that no moisture or fiber 
be left in the lard, as it will sour very quickly. Thorough settling at all 
stages of the process where settling occurs is important, and care should 
be taken in siphoning off the lard so that no part of a kettle bottom 
will be mixed in with the general run. Choice of materials, cleanliness, 
and proper temperature are the chief things to remember in connection 
with lard manufacture. In storing lard it may be held very nicely at a 
temperature of 35 to 40 degrees. 

Definition of Prime Steam Lard. — The Chicago Board of Trade 
(official) requirement is as follows: 

"Standard prime steam lard" shall be solely the product of the 
trimmings and other fat parts of hogs, rendered in tanks b}- the direct 
application of steam, and without subsequent change in grain or character 
by the use of agitators or other machinery, except as such change may 
unavoidably come from transportation. It must have proper color, flavor 
and soundness for keeping, and no material which has been salted must 
be included. The name and location of the renderer, the month and 
year of filling, and the grade of the lard shall be plainly branded on 
each package at time of filling. Each tierce shall be properly filled. 

Prime Steam Lard of superior quality as to color, flavor and body 
may be inspected as "prime steam lard, choice quality" and shall also be 
deliverable on contracts for "prime steam lard." 

Board of Trade Regulation for Lard Tierces. — Lard tierces shall be 
made of well-seasoned white, red or burr oak or white ash, and may be 
coated on the inside with silicate of soda, or other substance acceptable 
to the United States Department of Agriculture, a sufficient quantity 
only to be used to fill up the pores of the wood for the purpose of 
preventing soakage and leakage. Staves should be about 34 inches long 
with a head about 20^ inches, or about 33 inches long with a head 
about 21 inches. The tierces should contain not less than 360 pounds 
net, nor more than 392 pounds net. Staves to be chamf erred at the 
head and ajjout ^4 inch thick, head about 54 inch thick in center and ^A 
inch at bevel. At least 6 iron hoops to be used, three on each end l}i, 
V/i and l^i for head, quarter and bilge. Head hoops, 1?4 in. x 18 gauge; 
quarter hoops, 1^2 in. x 19 gauge; bilge hoops, 1^4 in. x 19 gauge. 

Wood-bound tierces shall be hooped not less than eleven-sixteenths 
(ih) of the surface, with hickory or white oak. 



HOG CASINGS 115 

HOG CASINGS 

The hog offal department is a very important point in any packing 
plant, and it is here that large savings can be made by the proper han- 
dling of the product. 

Handling the Viscera. — The complete viscera which comes to the 
puller's table is treated as follows : First, the bung gut is pulled out, care 
being exercised when pulling not to break it. The paunch is then cut off, 
also the pluck. The pullers then strip off the long guts carefully so as 
not to break them. The ruffle fat is separated from the gut by breaking 
it with the left hand. Otherwise the fat will roll down on the casing, 
causing it to break. The ruffle fat and middle gut, which is used for chit- 
terlings to some extent, are then separated, the ruffle being sent to the 
prime steam lard tank, and the middle guts are washed and fatted by 
means of a fatting machine, if they are to be used for chitterlings. 
There is 8 feet or so which may be used for sausage casings if handled 
correctly. 

Stripping and Soaking. — When the pullers are about half way through 
a set, the gut is thrown over a rod to mark the middle of the set, then 
nine or ten sets are caught up about the middle of each, tied in a knot, 
stripped, put on a stick, and 10 bundles or 100 sets are put into a tierce 
or barrel. 

They are now placed in the cleaning room and allowed to soak in 
water at a temperature of about 75° in the winter; in the summer some 
ice is used. They are allowed to remain in the water for 24 hours, but 
should the water be too warm the casings will spoil, and will not have 
strength enough to withstand the pressure of the sliming machines. On 
the other hand, if the casings are too cold they will be brittle, and will 
be apt to break also. 

After the soaking process they are stripped again and allowed to 
remain in water at a temperature of 100 to 110° for three or four hours. 
A third stripping is then given in water at the same temperature, allow- 
ing them to stand for an hour and a half, and then the process is 
repeated just before they are put into the sliming machine. 

Sliming. — When feeding the machine each set should be imtied, and 
the portion of the gut which is somewhere near the center should be fed 
through the machine first, so that the helper can put the sets over a peg 
and still retain the center of the bunch. Feeding is an important work, 
and the spreader should watch his knives to see that they are not set 
too close to the drum, which may cut the casings. Also while the 
casings are passing through, the operator should keep stripping them 
so as to remove as much of the manure as possible, which prevents the 
weight in the gut causing it to break. 

Overclcaning. — The 100 sets are now caught on the other side of 
the machine and tied into one bundle, and put into cold water until 
such time as the overcleaners can get to them. The overcleaners take 
two or three bundles of 100 sets each, put them into a tub of water at a 
temperature of 95 to 100° F., and then the cleaning is done with the 



116 THE PACKERS' ENCYCLOPEDIA 

back of a knife. This is necessary in order to remove all of the dirt 
left on the inside of the casing by the machine, also to cut out all holes 
larger than the size of a lead pencil, and to cut the ends square. 

Grading. — The next step is to put the casings in a grading tub at a 
temperature of 90°. Here they are graded into three classes : No. Ones, 
which are all lengths over 15 feet; No. Twos, which vary from 6 to 15 
feet in length ; No. Threes, which run from 2Y2 to 6 feet in length. The 
extra wides are sorted out also, and after being graded they are sent 
to the bleaching tubs. 

Bleaching and Salting. — Clear water is used, the best results being 
obtamed when the water is around 55° F. Here they are left for 24- 
hours, each grade being tied in a separate bundle. After bleaching is 
complete they are sent to the salters, where the casings are measured in 
a small receptacle 3>2 inches deep and 7 inches in diameter. With this 
pan full of casings the bunch should weigh, including water, close to 2^ 
lbs. 

The casings are then thoroughly salted in rough salt and packed in 
pans for from 6 to 10 days. If left longer they may become too dry and 
the salt will fall off, or if taken out too soon they may not be cured 
properly. When the curing is complete they are taken out, the rough salt 
is shaken off, the knots are taken out and they are re-salted in fine 3X 
salt. At the time this is done the casings should have no odor, but 
should smell fresh and clean. If there is a disagreeable odor it is 
caused by either improper cleaning, insufficient curing, or from the fact 
that they were not bleached long enough. 

When re-packing for export shipment, it is well to pour a small 
quantity of water over the barrel to be repacked, so as to dampen the 
bunches, in order that they may hold the salt. This helps to keep the 
casings moist in transit. 

Specifications for Grading and Packing 

E.vport Hog Bungs should be 1 13/16" and over in diameter when 
inflated and measured by gauge approximately 18 to 20 inches from the 
crown. The general appearance of the bung, or size from that point to 
the crown, is a guide for the inspectors as to what kind of bung it 
should make. The bungs should be perfect as regards crown scores, 
reasonably perfect as regards tail scores, and should be free from holes 
32 inches from the crown. In case there is a hole 32 inches from the 
crown and the tail of the bung is still on, it is satisfactory to put same 
into exports, but no bung is to be put into this selection which is less 
than 36 inches in length, and it is understood that bungs be full length 
whenever possible. 

Prime Hog Bungs. — The bungs should be 1 10/16" to 1 13/16" in 
diameter and 18 to 22 inches from the crown. The same rules as to 
selection, quality, etc., apply as for export bim^. 

Small Prime Hog Bungs. — These bungs should measure 1 7/16 to 
\^/s, inches in diameter and be 18 to 20 inches from the crown. The 
same rules govern as in exports. 

Skips. — These bungs to be 1 4/16 to 1 7/16 inches in diameter and IS 



HOG CASINGS 117 

to 20 inches from the crown. Same rules apply as in case of other bungs. 

Broken Export Hog Bungs. — These bungs consist of all the export 
bungs which have been broken in handling, and should be at least 14 
inches and up to 35 inches in length. They also include all the exports 
that have been cut near the crown so badly that they cannot be put into 
the regular export selection. The greatest care must be exercised on 
the killing floor to keep the percentage of cut exports down to a mini- 
mum. Every cut export hog bung means a loss of about 7 to 8 cents 
per piece. 

Broken Prime Hog Bungs. — These bungs consist of all the prime 
hog bungs which have been broken in handling. They must be at least 
14 inches, and up to 35 inches in length They also include all primes 
that are cut near the crown so badly that they cannot be put in the 
regular prime selection. The percentage of cuts should be kept down to 
a minimum. 

Broken Small Prime Hog Bungs. — These bungs consist of all the 
small primes which measure from 14 to 35 inches in length, and all 
cut small primes. The percentage of these, too, should be kept 
at a minimum. 

Packing. — Exports, primes, small primes and skips to be packed in 
second-hand ham or lard tierces, which are full eight-hoop, iron-bound. 
Broken hog bungs may be packed in glucose tierces. All tierces must 
be thoroughly cleaned, overhauled and put in first-class condition before 
being used. Second-hand vinegar, whiskey or wine barrels must never 
be used as containers for hog bungs. 

The goods are to be put up as follows : 

Exports 400 pieces to the tierce 

Primes ,500 pieces to the tierce 

Small primes 600 pieces to the tierce 

Skips 700 pieces to the tierce 

Broken exports 550 pieces to the tierce 

Broken primes 650 pieces to the tierce 

All bungs should be so handled and packed that the tierce when opened 
will present a good appearance. This cannot be done unless, in pulling, the 
full length bung is saved and the bundles are well salted and thoroughly 
pickled when packed. 

Hog Bladders 

Hog bladders should have necks cut as long as possible, blow and trim 
all fat off as close as possible. Dry in a temperature about 110° to 115°. 
It is well to soften bladders before letting out air. Then grade as follows, 
taking measurement across widest part and not lengthwise : 

Small Hog Bladders measure 5 in. to 7 in., are tied 25 pieces 
to the bundle and packed 200 bundles or 5,000 pieces to the barrel. 
Mark "Small Hog Bladders." 

Medium Hog Bladders measure 7 in. to 9 in., are tied 25 pieces 
to the bundle, and packed 100 bundles or 2,500 pieces to the barrel. 
Mark "Medium Hog Bladders." 

Large Hog Bladders measure 9 in. and over, are tied 25 pieces 
to the bundle and packed 60 bundles or 1,500 .pieces to the barrel. 
Mark "Large Hog Bladders." 



118 THE PACKERS' ENCYCLOPEDIA 

For export trade hog bladders are packed only in boxes ; the small and 
medium grades are packed 5,000 pieces to the box, and the large size 3,000 
pieces to the box. 

Rules governing manufacturing and packing of hog casings. It is of 
the utmost importance that there be sufficient pullers to pull the gut care- 
fully and properly, so as to save as many casings as possible and avoid break- 
ing the gut. This often makes a difference of one or two hogs to the pound 
free-of-salt in the yield, so the great importance of having the work done 
efficiently will be appreciated. 

Next in importance is the cleaning of the casings. This must be done 
carefully, so that there are no dirty strings in any of the finished product. 

The heavy or stomach end (about a foot long) should not be left on, 
as buyers seriously object to it. 

The regular production of hog casings put up for sales stock must be 
in as long lengths as possible ; no piece should be less than 6 feet in length, 
and there should not be more than two 6- foot lengths in any one bundle. 

Hog casing stumps. For sausage room use from 2 to 6-foot lengths are 
put up and packed with 40 to 45% salt. It is very desirable that the per- 
centage of stumps be kept down to a minimum. Stumps put up for selling 
stock should be repacked with 60 to 65% salt. 

Packages. — All hog casing packages must be strictly cleaned and thor- 
oughly paraffined before being used, so as to avoid the casings being stained 
black by the natural acid contained in the sap of the lifmber in the packages. 

Specifications for putting up hog middle guts. These should be put up 
at least 73/2 feet to a set, each set to contain not more than 2 pieces. The 
narrow end measures \Y\ inches wide, and the wide end not over 4 inches 
The gut must be closely fatted and free from holes. It is absolutely neces- 
sary that all guts be thoroughly cleaned, as even the smallest particle of 
dirt will render them unfit for use in sausage rooms. After the dirt has 
been thoroughly removed they are to be chilled in ice water and packed in 
tierces of 150 to 200 sets each. Each tierce must be stenciled "Hog Middle 
Guts," and the contents shown on the other end of the tierce. After the 
hog middle guts are put up in tierces, as mentioned, they should be placed 
in cold storage so as to keep them in good condition. 



EDIBLE HOG OFFAL OR MISCELLANEOUS MEATS 

Following are specifications on edible hog-killing products coming from 
the oflfal floor : 

Trimmed pork cheek meat is the trimmed pork cheek meat with 35 per 
cent of the fat trimmed off and 5 per cent of the No. 2 pork cheek meat 
trimmed off. 

No. 2 pork cheek meat is the gland taken from the untrimmed pork 
cheek meat and should be free of fat. 

No. 1 jawbone trimmings consist of small lean pieces of meat taken 
from the lower jawbones. 

No. 2 jawbone meat is a small piece of meat taken from the lower 
jawbone and containing about 35% of fat. 



EDIBLE HOG OFFAL 119 

Hog bung trimmings are the untrimmed bung gut trimmings. 

Untrimmed pig snouts are snouts containing the lean meat. 

Trimmed pig snouts are the snouts with the lean meat removed. 

Snout meat, which is self-explanatory, should contain about 20% of fat. 

Hog lips are lips taken from the lower jaws and must be free from hair. 

Pig ears should be free from hair and must not contain any part of the 
eardrum. 

Trimmed pork giblet meat is the trimmed pork giblet with 40% of 
tankage product trimmed off. 

Trimmed hog gullet trimmings is the pork gullet with 75% of tankage 
product removed. 

Jowl meat is a fat piece taken from the jowls, but which has streaks of 
lean running through it. These lean streaks are called "seam meat." 

Pig hearts are untrimmed and slit and with 11% of the blood and 
tankage product removed. 

Trimmed hog weasand meat is from weasands which have been split, 
thoroughly cleaned and with about 35% of the tankage product removed. 

Hog tripe scalded is the hog stomach split, turned, with lining trimmed 
off. This is put through a washer and then through a second washer with 
brushes. The fat is trimmed off and the stomach is then scalded for 15 
minutes at boiling temperature. It should then be put in cold water and all 
the slime scraped off before using. 

PREPARATION OF PlffiS' FEET 

Both hind and front feet sometimes come from the killing floor with 
hair and toes on. To remove the toes, put them in water and bring to a 
temperature of 130° to 140°, agitate during heating, then take out a small 
quantity at a time and the toes easily can be pulled off. The feet should be 
shaved in the shaving machines, then singed, which removes the fine hair 
missed by the shaver ; then the feet are put in ice water. After thorough 
chilling the glands between the toes must be removed, as per U. S. Govern- 
ment requirements. Now they are ready for pickling in a salt pickle cure 
of 80° — in which there is 4^ oz. of saltpeter to each 100 lbs. of feet — for 
20 days, at 40° F. The feet are then ready to be cooked, in a vat or a steam 
cooking box, the usual method being to turn on the steam slowly for about 
3 hours, then chill them off by turning on cold water. They are then split 
in a splitting machine, the bone dust is washed off and they are packed in 
tierces in a 45-grain vinegar pickle. After 20 days they are ready to repack 
for shipment, fresh vinegar being added, also a few coriander seeds and bay 
leaves being used in the top of the tub or other package. 

The following test on a lot of front pigs' feet shows the yield which 
may be obtained in preparing them for vinegar pickle. The clean weight 
of the feet in the salt pickle was 3,635 lbs. 

Lbs. Per Cent 

Split feet 3,162 86.99 

Bone dust 50 1.38 

Prime steam lard 110 3.03 

Shrink in cooking 313 8.60 

Total 3,635 100.00 



120 



THE PACKERS' ENCYCLOPEDIA 




Choice 



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Good 



Medium ^ Common 




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Choice Good Medium 

Market Grades of Lambs 



Chapter III— SMALL STOCK 

MARKET CLASSES OF SHEEP AND LAMBS 

Sheep and lambs are classed according to their age and sex, and 
graded upon their condition, quality and conformation. Weights and 
fleece values are also very important factors in determining relative mar- 
ket values of animals falling within any one class. Other conditions — 
such as pelt values, grade and weight — being equal, the mutton breeds, 
adhering more closely to the approved mutton type and being of higher 
average dressing ability, usually outsell for slaughter the types produced 
primarily for wool. But at times, especially when wool is high, the con- 
dition of the wool market merits buyers' careful consideration of the 
relative pelt values of the two distinct types. Price differentials between 
shorn and wooled stock of the same class and grade are figured on a 
basis of pelt values. 

The classification for killing sheep and lambs tentatively adopted by 
the United States Bureau of Markets and Crop Estimates provides the 
following classes : Lambs, spring lambs, yearling wethers, wethers, ewes, 
and rams. As an aid in properly showing market values of various grades, 
the lamb and yearling wether classes are further divided as to weight. 
The terms used to define the relative merit of the different grades within 
the several classes are prime, choice, good, medium, common, cull, canner. 
On and after June 15, all offerings born in the spring of the previous year 
are classified as yearlings, and those in the current year as lambs. 

SHEEP KILLING 

While many small packers are not engaged in sheep killing, an outline 
is here given of the principal operations necessary for slaughtering and 
handling this class of livestock. 

Sheep are generally put over a hog hoist in pairs. The jugular vein is 
stuck, inserting the knife on the right side of the neck. After thorough 
bleeding, the face is skinned from forehead to nose, then the right leg is 
skinned outside and the foot removed. The tendons of the front legs are , 
cut and the joints in the front leg are broken just above the pastern. The 
animal is then hung by the left leg, the right being released, which gives 
opportunity for the right to be skinned outside and the foot removed. A 
little more of the skin is then removed from the inside of the hind legs, and 
■ after this operation both hind and front legs are spread on the chain. A 
partial skinning of the neck comes next, after which the throat and neck 
are opened and the esophagus loosened, cut and tied. The front feet are 
then severed and the spreader removed. 

"Ripping down facing" is the next operation, which is the splitting of 
the pelt the full length of the belly. "Rumping" follows, which is the 

121 



122 



THE PACKERS' ENCYCL0PEDL4 




DRESSING SHEEP AND LAMBS 123 

removing of the pelt from the hind legs, after which the pelt is loosened 
a little more from the belly. The tail is then skinned and the anus loosened 
and dropped. "Backing" follows, the pelt being pulled from the back and 
neck by hand. Finally the pelt is dropped completely by cutting from the 
head. 

Butchering. — The carcass is then washed and wiped thoroughly before 
the butchering proper commences. The breast bone is split with a heavy 
knife and wooden mallet, the abdominal cavity opened, and pizzles or 
mammary glands are removed, the caul pulled from the viscera and put into 
a separate box on the chain. The intestines are then pulled down, the bung 
gut fat pulled off and the casings removed. These casings are generally 
placed on a clean, water-washed table or a moving conveyor. The pluck 
and gullet are then cut out, after which the uterus and bladder are removed. 
A string about five inches long is inserted in the left hind leg; this is 
called "beating block." 

The carcasses are then tagged and the legs hung together and tied, and 
the head is severed. If the carcass is to be caul-dressed this is the point at 
which it occurs. The sweetbreads and thymus glands are then pulled out 
and the neck trimmed off. A galvanized iron rod, 12 inches by ^ inch, is 
used for pinning down necks. The forequarters are then washed and 
wiped and the carcass stamped. Next the front legs are skewered up, all 
skewers are then clipped and the carcasses weighed and sent immediately 
to the coolers. After the carcasses are thoroughly chilled the neck pins 
are removed. 

The cooler temperatures are the same as those used for chilling beef. 

Sheep Dressing 

Dressing. — There are two principal methods of sheep dressing : One 
is round dressing, in which the pluck is generally out, unless ordered other- 
wise, and no caul fat or back-sets or spreaders are used. A round-dressed 
sheep or lamb must be in very good condition. The second style, caul 
dressing, is used to a considerable extent, special styles of caul-dressing 
being practiced, depending upon the market to which the carcass is to be 
shipped. 

During the world war it became a general practice to dress everything 
round, in order that the caul fat might be saved for edible purposes, instead 
of finding its way to the butcher's scrap box. However, it is possible that 
caul dressing may become popular again, and for this reason a listing is 
here made of the various methods employed. 

Chicago style caul-dressing means that the carcass has the pluck in and 
two wooden back-sets or spreaders used. The Philadelphia style is the 
same as Chicago style, except the shanks are pinned close to the shoulders. 
The New York style is the same as Chicago, except the caul is put on in 
three pieces. The heavy end of the caul is put around the hind leg. In 
dies.sing Baltimore style, only one back-set is used and the pluck is left in. 
The Boston style consists of placing one back-set and cutting the ribs. 
Springfield, Mass., style is a combination of a round-dressed carcass with 
caul on. Light sheep are sometimes caul-dressed and the joints chopped 
off so that they will appear like lambs. These are called "choppers." 

Offal. — The offal from the sheep killing, after having the head meat. 



124 THE PACKERS' ENCYCLOPEDIA 

hearts and livers separated (these products generally being used for sausage 
or sold fresh, or sometimes being frozen for future use), is graded as fol- 
lows before being sent to the tankhouse : For prime tallow, paunches, 
peck and rennets are hashed and cleaned ; cleaned sinkers, condemned sheep 
carcasses, condemned livers and plucks are also put into prime tallow. The 
pancreas glands, gullets, lights and trimmings, clean white guts, tongue 
trimmings and bung gut ends generally fall into a second grade of tallow. 
Lamb bags, bladders, floor pickings, condemned guts and catch-basin skim- 
mings from the sheep killing go to make up brown grease. The feet are 
put directly into a tank, which is to be cooked for tankage only and no 
grease removed. 

Tests on Sheep Yields 

Sheep carcasses will shrink about the same in the cooler as beef car- 
casses. From 2 to 2j/2 per cent shrinkage with a 48-hour chill is not 
uncommon. Here is a test on 16,216 sheep, which will give the reader a 
verj^ good idea of the offal yield which may be expected : 

Total Lbs. Per Head Lbs. 

Sheep heads 34,104 pounds 2.103 pounds 

Sheep livers 11,266 pounds .682 pounds 

Tongues for sweet pickle 4,324 pounds .265 pounds 

Hearts 4,497 pounds .277 pounds 

Cheek ineat 5,040 pounds .311 pounds 

No. 1 tallow for oleo 29,225 pounds 1.802 pounds 

No. 2 tallow for oleo 17,293 pounds 1.066 pounds 

Casings ; Approximateh- 90% saved 

Brains 2,299 pounds .142 pounds 

Plucks 939 pieces .058 pieces 

Lamb fries 81 pieces .005 pieces ' 

Tripe 71 pieces .004 pieces 

Sheep pelts 9,969 pieces 

Lamb pelts 4,940 pieces 

Broken pelts 1 piece 

Fall clipped pelts 1,306 pieces 

No. 2 rendered tallow 11,380 pounds .702 pounds 

Brown grease 12,875 pounds .794 pounds 

Dry tankage 28,291 pounds 1.745 pounds 

Dry blood 6,130 pounds .378 pounds 

Thyroid glands 2)2 pounds .002 pounds 

This test does not satisfactorily record the yield of inedible greases 
which should be obtained, as the greater percentage should go to prime 
tallow. 

Following is a test on one lamb, which weighed 76 lbs. before killing: 

Lbs. Per Cent 

Dressed carcass, edible 40 52.63 

Head, edible 2i/^ 3.29 

Ruffle fat, edible 54 .99 

Pluck, edible 3^ 4.60 

Casings, edible 2 2.63 

Skin, inedible 11^ 15.13 

Toes, inedible 1 1.31 

Stomach, inedible li/< 1.98 

Raw blood, inedible AVi 5.60 



DRESSING SHEEP AND LAMBS 125 

Scrap, inedible 1 • 1-31 

Loss in dressing 8 10.53 

Total 76^4 100.00 

Total edible : 64.14% 

Total inedible 25.33% 

Loss in dressing 10.53% 

Total 100.00% 

As with cattle and hogs, the cost to kill varies, depending upon the 
capacity of the plant, labor conditions, etc. The labor cost at present 
(1921) in most sheep killing houses will run from 10 to 20c per head. 

CALVES 

The only difference in the dressing of veal calves from that of regu- 
lar beef is the fact that the hide is not taken off, the carcass is not split 
and care is taken to see that the neck is neatly trimmed. In order to 
make the veal carcass appear to good advantage, it is a good plan to 
give the carcass a thorough bath in warm water, using scrub brushes on 
the hide until it is thoroughly clean; then drying well before putting in 
the cooler. 

The offal from calves is handled in a manner similar to that of beef, 
which has been described in the first chapter of this section. 

Blood and Tankage Yields. — A standard for the blood and tankage 
yields from sheep and calves is as follows : 

Sheep, average live weight, 75 lbs. : Blood, .65 lb. ; tankage, .55 lb. ; 
concentrated tankage, .75 lb. 

Calves, average live weight, 150 lbs.: Blood, 1.20 lb.; tankage, .50 lb.; 
concentrated tankage, .75 lb. 

SHEEP CASINGS 

Sheep casings are the most important casings, because of the demand 
for them for musical strings, surgical ligatures, etc., causing them to be 
nmch higher in price than beef and hog casings. Their manufacture 
is similar to the process described under beef casings, except that sheep 
casings are much more susceptible to breakage, and considerable care 
must be used at every step. 

Following are specifications for manufacture and packing: Sheep 
casings should be pulled as carefully as possible and all gut under 6 feet 
in length should be tanked. They should be put up in bundles as follows : 

Wides, 15-16 inches and over wide, 90 yards long. 

Mediums, 12-16 to 15-16 inches wide, 120 yards long. 

Narrows, under 12-16 inches to be put up for gut strings. 

Wide and medium sheep casings should be put up in bundles, as 
yields can be more easily compared. 

CASINGS FROM CALVES AND YEARLINGS 

If casings from calves and yearlings are saved, they must be put up 
separately and sold for what they are. The trade does not relish receiv- 
ing calf rounds in the regular run of beef round casings. This manU' 
facture is similar to that of beef casings. 



126 



THE PACKERS' ENCYCLOPEDIA 



REMDEfW<5 TANKS 



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Elevation of a Typical Tank House 



Chapter IV— INEDIBLE BY-PRODUCTS 

INEDIBLE TANK HOUSE 

The inedible tank house is not only one of the most interesting and 
vital parts of a packing plant, but it is one department which is frequently 
neglected. 

Equip7nent. — The tanks are made in various sizes, ranging from 4 
to 6 feet in diameter, depending upon the size of the packing plant. 
Tanks with cone-shaped bottom, equipped with 8 or 10 inch gate valves, is 
the standard construction. The direct steam inlet should be just above 
the gate valve in the bottom of the tank, some packers preferring to have 
three or four small inlets instead of one large one. At the top of 
the tank the piping is arranged so that steam may be constant^ ejected 
into the exhaust line through a check valve which is weighted ; also 
it is equipped so that the steam may be discharged direct when "blow- 
ing off" the tank. 

The other equipment consists of a slush box, or receptacle beneath 
the tank, to receive the remaining tankage and tank water after the tallow 
or grease has been drawn off ; tank water storage vats, where the tank 
water may be cooked and grease recovered ; and tallow or grease vats, 
to receive those products ; and hydraulic presses, to press the tankage 
so that it may be dried in a steam or direct-heat dryer. 

In all except very small packing plants the evaporation of the tank 
water has been found to be a profitable source of income, provided 
exhaust steam and water are plentiful. Therefore many tank houses are 
equipped with evaporators. 

Removing Tank House Odors. — If the packing plant is located in or 
near a city, condensers have been found necessary in order to eliminate 
tank house odors. Some packing plants have even found it necessarj^ to 
go to the extent of washing the air from the tank house by drawing it out 
with fans and forcing it through a scrubber or spray. 

As mentioned later on in this book, the location of a packing plant 
has considerable bearing upon the construction of the tankhouse so as 
to eliminate the objectionable odors which otherwise would arise from 
this building. Numerous methods have been devised, such as flues in the 
walls for removing obnoxious odors, special condensers and burners 
for the non-condensible gases, so as to make the plant as sanitary as 
possible. 

Recently a new process, which the inventor claims is very effective, 
has been developed. The principle is based on the introduction of a 
sterilizing agent into the tankage before and after cooking. The agent 
used is sulphur-dioxide gas, produced by burning yellow sulphur in a 

127 



128 THE PACKERS' ENCYCLOPEDIA 

rotary burner. By means of a specially-designed mixing device the 
gas is mixed with live steam, and this mixture is passed directly into 
the tankage. The exhaust from the tank is thus made odorless, it 
being claimed that all the sulphur gas has been absorbed in passing 
through the tankage. It is claimed that when the hot sulphur gases mix 
with live steam it gives a superheating effect, so that the entire mass 
of tankage is heated up to a cooking temperature in a short time. 

The elimination of odors by the gas treatment is due to the fact 
that the majority of the putrefying bacteria in the tankage are destroyed 
by the germicidal sulphur gas. The mixture disseminates readily through- 
out- the tankage, and the entire mass is well impregnated and sterilized, 
in from IS to 20 minutes. As stated, the tank is "gassed" before and 
after cooking, so as to insure a permanent elimination of odors before 
the tankage is dropped. 

Blow System of Handling Tankage. — Several packing plants have 
found it advantageous to use what is called the blow system of han- 
dling tankage. Long sweep bend 8-inch pipe is connected to the tank 
at the bottom of the cone just below a quick-opening gate valve. This 
pipe may lead to a department a few hundred feet away from the 
rendering plant, this department usually containing slush and tank- 
water receiving receptacles, tankage presses and tank-water holding 
vats. 

After the lard, tallow, or grease has been removed from the 
rendering tanks, the heads are placed in the tanks, and either steam 
or air pressure is then turned into the tank at the top. When the pres- 
sure reaches from 25 to 40 lbs., depending upon the distance which 
the tankage and remaining tank water is to be blown, the gate valve is 
opened quickly and the entire contents are discharged a few hundred 
feet away within a few seconds time. 

The advantages of this system are : First, the rendering tanks may 
be placed at convenient levels with the offal floors, making charging 
easy; second, when placed at these levels it does not crowd the head 
room where the presses, etc., are located, which is a fault in very many 
packing plants ; third, the cooking of the tank water and the pressing 
of the blood and tankage is removed some distance from the packing 
plant, and obnoxious odors in the vicinity of the food departments are 
thereby avoided ; fourth, the method of transfer is rapid and economical. 

The whole tank house should be arranged, as far as possible, to 
accommodate the gravity system, the charging floor generally being on 
a level with or beneath the offal floors. The elimination of conveyors 
and other such equipment is desirable. 

Grading. — The grading of the products going into the tank is very 
important, in order that the largest amount of high-grade tallows and 
greases may be recovered. Careless grading may spoil a large quantity 
of high-grade grease or tallow, thereby decreasing the sale price three 
or four cents per pound. 

The grading of inedible beef products has been described in the 
Cattle Chapter under Tallows. The grading of inedible hog products 



INEDIBLE TANK HOUSE 129 

here outlined is that which is followed in a general way by the larger 
packers, and which is, of course, for general guidance only. 

For white grease the following products may be used : Condemned 
fats ; tonsils ; bung guts ; skips or thin small casings ; eye lashes ; bad 
kidneys ; trimmings from ham facings ; pizzles ; scrap from splitters ; 
vaginas ; bladder fat ; gut and paunch fat skimmings ; skimmings from 
sterilizing machines ; ground bones from head, ear trimmings ; skull bone 
trimmings ; skull bones and lard heads from retaining room ; ear tubes ; 
broken gall bags ; floor scrap and condemned pieces from cutting floor ; 
scrap from curing cellars ; condemned hogs ; dead hogs ; condemned head 
bones; pork tongue trimmings; condemned tongues; rejected sausage 
casings ; stomach trimmings ; clean floor pickings ; and fresh and clean 
catch-basin skimmings. 

All products not fresh or clean enough for white grease must go into 
a lower grade; sometimes the lower grade is. good enough for yellow, 
and other times it will classify only a brown grease. 

The usual chemical standards for the greases are as follows, the 
standards for tallow having been given in the Cattle Chapter : 

A White Grease. — Titre 39.5 ; free acid not over 3 per cent. 

B White Grease. — Titre 39.5 ; free acid not over 5 to 7 per cent. 

Yellow Grease. — Free acid, 10 to 15 per cent. 

Brown Grease. — No standard on titre; free acid 25 per cent or under. 

Rendering 

The various products after being graded as suggested are put into 
the rendering tank, the head is closed and the steam turned on. The 
pressure should be maintained at 35 to 40 lb. for from 7 to 9 hours for 
most products, depending upon the material which is being cooked. When 
cooking livers alone, or something of that kind in which there is no 
grease, only three-fourths of an hour under pressure is necessary. 

After complete rendering, let the tank settle well. It is sometimes 
necessary to blow off the tank — that is, open the pet cock in the head — 
when the pressure gets very low, should one be in a hurry to empty the 
tank and make it available for more raw material. 

The tallow or grease, as the case may be, is either raised or lowered 
to the draw-off valve by the addition to or removal of tank water from 
the bottom of the tank. It has been found that a 4-inch or 6-inch 
floater draw-off valve is a valuable addition to tank house equipment, as 
it gives the operator a chance to keep separate any floaters on the top 
of the grease which may not be thoroughly rendered so that- they can 
be reworked in the next tank. Tallow or grease which is drawn off 
is first passed through a water-settling device before entering the storage 
tanks. 

The tankage and tank water is dropped to slush boxes where it is 
re-cooked and is skimmed before it is pressed, so as to recover the 
maximum amount of grease before pressing. Just previous to press- 
ing, any remaining water in the slush box is drained to the tank water 
storage vats. There should be sufficient tank water storage to allow 
cooking to go on for at least 24 hours, so that the maximum amount of 



130 THE PACKERS' ENCYCLOPEDIA 

grease may be recovered. It is lost entirely, of course, for grease pur- 
poses once it passes into the evaporators. 

Pressing. — The pressing of tankage is an important part of the pro- 
cess. The tankage should be kept very hot throughout. The cheeses 
should be made thin, so that there will be plenty of draining surface. A 
2-inch thickness of cheese when the press is filled will press down to 
a half inch in thickness. 

After the hot tankage is put into the hydraulic press the pressure 
is turned on slowly, and while the ram is traveling up or down a small 
stream of very hot tank water, which has been thoroughly cooked and. 
skimmed, should be played on the edges of the cheeses, in order to wash 
off any grease or tallow that may have congealed, thereby keeping the 
drainage surface open and giving in all the best pressing results. Com- 
plete pressure should be applied finally before the press is emptied. 

The pressed tankage should run 45 per cent in moisture and 5 to 7 
per cent of fat on a 10 per cent dry basis. The raw material which 
is put into the tank determines the quality of the tankage. Ordinary 
beef tankage containing little bone will run from 9 to 10 per cent -of 
ammonia, while hog tankage, bone excluded, will run 7 to 8 per cent 
ammonia. Should bones be in the tankage there will be a considerable 
percentage of bone phosphate of lime, although this runs rather low in 
ordinary tankage. 

The drainage from the presses runs very high in grease, and this 
material should not be allowed to escape into the sewer, but should be 
saved and recooked in the rendering tank in order to recover the grease. 
Or better, if first run through a catch basin the grease may be collected 
and put into the tank, and the fine solids will be trapped so they can be 
pressed with the coarser tankage, and will not keep up continuous circu- 
lation because of the method used. 

If the tank water is evaporated in the same room, or in the base- 
ment of the tank house, it is important that there be no sewer outlet 
whatever. No fresh water should be used in a tank house, as all the 
floors can be washed down and thoroughly cleaned with cooked tank 
water. If there is a sewer outlet, some of this valuable material is apt 
to escape, either by accident or otherwise. 

Inedible Tankage Yields 

The following tests on the yields of various products which may 
be obtained by rendering in the inedible tanks will be of interest to all 
superintendents and tankhouse men. 

A^o. 1 IVhite Grease Test. — Test on 5,600 hogs to find the yield of 
No. 1 white grease. In addition to the regular inedible offal, the follow- 
ing pieces were rendered : 1 dead hog, 28 condemned hogs, 30 con- 
demned heads. The white grease recovered in this test amounted to 
15,300 lbs., or 2.73 lb. per hog. 

Yellow Grease Test. — The following is a test on 3,432 hogs to find 
the yield of yellow grease : 



INEDIBLE TANKAGE YIELDS 131 

Products to Tank Total Lb. Lb. per Hog 

Pig bags 6,243 1.819 

Lungs 5,141 1.498 

Catch basin skimmings 4,257 1.240 

Floor scrap 662 .193 

Total green product 16,303 4.750 

Yield of yellow grease 1,320 .39 

Tallow Yields. — The following test is one which indicates in a general 
way the yield of tallows which are obtained from cattle : 

Edible tallow 1.13 lb. per head 

Prime tallow 4.41 lb. per head 

No. 2 tallow 95 lb. per head 

Brown grease 1.23 lb. per head 

Total 7.72 lb. per head 

The tallow from calves is indicated by the following test : 

No. 1 tallow 45 lb. per head 

Brown grease 65 lb. per head 

The tallow yield from sheep is indicated by the following test : 

No. 1 tallow 19 lb. per head 

No. 2 tallow 28 lb. per head 

Brown grease 19 lb. per head 

Tests on Condemned Offal. — The following jneld of condemned viscera 
has an important bearing, as it is necessary to know this in order to 
calculate the losses on condemned cattle : 

Green product tanked: 

14 sets viscera, 
8 paunches, 
16 sets guts, 
68 pieces liver. 
Total weight 9,563 lb. 
Yield No. 2 tallow 701 lb. or 7.33%. 
Pressed tankage (10% moisture basis) 769 lb., or 8.04%. 

In addition, of course, there was a yield of tank water, which, depend- 
ing on the individual case, should be analyzed and its value calculated in 
determining the value of the offal. 

Following is a test on condemned hog viscera : 

192 sets 

Weight 4,430 lb. 

Yield No. 2 white grease 340 lb. or 7.67%. 

Pressed tankage (10% moisture basis) 204 lb. or 4.60%. 

The value of the tank water in- this case should be determined and 
enter into the calculation also. 

Tank Water Evaporation 

Following is a table prepared for superintendents and tankhouse men 
showing the Beaume, the per cent of solids, the per cent of water, the 



132 



THE PACKERS' ENCYCLOPEDIA 



weight per cubic foot of water, and the weight per gallon of tank water 
at a temperature of 150° Fahr. 

Table for Tank Water at 150° Fahr. 



Beaume 


% Solids 


% Water 


Wt. Cubic Poor H2O 


Wt.Gal 


1 


1.9 


98.1 


62.14 


8.3 


2 


3.83 


96.17 


62.46 


8.34 


3 


5.77 


94.23 


62.79 


8.39 


4 


7.77 


92.23 


63.11 


8.43 


5 


9.85 


90.15 


63.43 


8.47 


6 


11.93 


88.07 


63.91 


8.54 


7 


14.04 


85.96 


64.40 


8.60 


8 


16.19 


83.81 


64.89 


8.67 


9 


18.38 


81.62 


65.38 


8.73 


10 


20.6 


79.4 


65.87 


8.8 


11 


22.71 


77.29 


66.39 


8.87 


12 


24.84 


75.16 


66.92 


8.94 


13 


26.97 


73.03 


67.44 


9.01 


14 


29.11 


70.89 


67.97 


9.08 


15 


31.27 


68.73 


68.49 


9.15 


16 


33.58 


66.45 


69.05 


9.23 


17 


35.88 


64.12 


69.61 


9.3 


18 


38.22 


61.78 


70.17 


9.37 


19 


40.59 


59.41 


70.72 


9.45 


20 


42.98 


57.02 


71.28 


9.52 


21 


45.11 


54.89 


71.89 


9.6 


22 


47.24 


52.76 


72.79 


9.68 


23 


49.37 


50.63 


73.09 


9.77 


24 


51.5 


48.5 


73.7 


9.85 


25 


53.63 


46.37 


74.3 


9.93 


26 


56.31 


43.69 


74.95 


10.01 


27 


.59.04 


40.96 


75.6 


10.1 


28 


61.8 


38.2 


76.25 


10.19 


29 


64.61 


35.39 


76.9 


10.27 


30 


67.54 


32.46 


77.55 


10.36 


31 


70.34 


29.66 


78.35 


10.46 


32 


73.27 


26.73 


78.94 


10.55 


33 


76.24 


23.76 


79.64 


10.64 


34 


79.25 


20.75 


80.33 


10.73 


35 


82.31 


17.69 


81.00 


10.83 


Water 


1.00 


100.00 


62.425 


8.345 



It rarely pays to evaporate any cooking water which runs under 1° 
Beaume. This is something which must be determined upon each class of 
cooking or blood water which may be available, and depends not only 
upon the concentration of the liquor, but upon the nature of the solids 
in the liquor ; namely, whether or not those solids run high in ammonia. 
A liquor containing mineral salts or other solid matter in solution may 
run high in Beaume, but unless the solid matter consists of nitrogenous 
material it will probably be a waste of money to endeavor to handle 
such liquor. The cost of coal, oil or whatever fuel is used in each 
particular locality also figures very largely in making this calculation. 

Tank water before evaporating, of course, should be thoroughly 



TANK WATER EVAPORATION 133 

cooked, and all of the grease which rises to the surface skimmed off and 
put back into the rendering tank. The water should also be well settled, 
so that the fine solids will not be drawn into the evaporator. Drawing 
these solids into the evaporator causes the evaporators to cake, and work 
with low efficiency, and it also causes a large percentage of fat to appear 
in the liquid "stick," or concentrated tankage. 

In order to avoid this, it is a good idea to have the intake to 
the evaporator in a corner of the tank-water vat, shielded from the 
rest of the vat by two perforated plates, one with about two one-half 
inch openings per square inch, and a second with about three one-quarter 
inch openings per square inch. The intake should also be on a swinging 
joint, so that it will not drop clear to the bottom of the tank; in 
other words, so that the operator may level it to a point just above 
where the solid material accumulates. 

No attempt will be made here to enter into the technical details of 
operating an evaporator, as these are supplied by the manufacturers, the 
directions varying with the type of machine used. 

Tankwater Value Table 

% Ammonia 
Solids in Solids 

"A" Tallow Tankwater 7.49 17.86 

"A" Tallow Presswater 5.13 15.00 

"A" Tallow Parboil-water 1.87 10.58 

Prime Tallow Tankwater 5.05 17.18 

Prime Tallow Presswater 4.97 15.98 

Prime Tallow Parboil-water 2.57 12.31 

Beef Offal Tankwater 7.79 15.45 

Beef Offal Presswater 6.65 15.68 

Oleo Scrap Tankwater 6.11 9.71 

Oleo Scrap Presswater 5.52 10.64 

Oleo Scrap Drainwater 7.00 7.66 

Bones Housewater 3.71 18.84 

Tripe Cooking-water 1.50 13.62 

Blood Presswater .1.57 6.93 

Grease Tankwater 1.53 10.73 

Grease Presswater 1 .87 10.32 

Hog Killing Tankwater 5.60 17.67 

Hog Killing Presswater 6.68 16.85 

Hog Killing Parboil-water 1.22 12.32 

Hog Cutting Tankwater 3.80 18.02 

Hog Cutting Presswater 3.70 17.54 

Hog Cutting Parboil-water 0.85 11.03 

Hog Offal Tankwater 3.45 10.25 

Hog Offal Presswater 5.14 13.(M 

Condemned Hogs Tankwater 5.65 16.45 

Condemned Hogs Presswater 5.68 15.16 

Hog Scald Tub Water 0.42 8.25 

Average 4.00 13.50 

Drying Concentrated Tankage. — Liquid "stick" under chemical test 
should not show more than 2 to 3 per cent of fat on a 10 per cent moisture 



134 THE PACKERS' ENCYCLOPEDIA 

basis if properly handled. The liquid stick should be evaporated to from 
25 to 30° Beaume, depending upon the amount of coarser tankage which 
is available to absorb the liquid stick when drying. 

A method which was in common use until very recently has been 
the drying of the liquid stick on rolls. Ten per cent of copperas (iron 
sulphate) was added to 24° stick to preserve it and add to the drying 
qualities before running it over pressure steam-heated rolls. Evaporation 
took place almost instantaneously, the result being a dry powder running 
about 4 to 5 per cent moisture. This is a rather expensive method of 
drying concentrated tankage. 

The most economical way is to partially dry the regular tankage in a 
steam-heated dryer, then add about 50 per cent of liquid stick by weight, 
running it in slowly while the dryer is moving, the m.ore concentrated the 
stick the better. After drying for an hour or two more stick may be 
added, and if care is taken and the dryer is of correct type, the mass 
will not ball up, but will be fairly uniform and all parts will be thoroughly 
dry. In this way the tankage is made to absorb the liquid stick, and the 
cost of drying is thereby greatly reduced. 

When chis method is used and the bones are kept separate, the 
result is a high-testing tankage which may be used for feeding tankage 
when ground and prepared. Feeding tankage is usually dried in a steam- 
jacketed dryer. 

Some packing houses are finding it advantageous to press and dry 
paunch manure, using this as a base for absorbing*^ the liquid stick. Paunch 
manure contains a small amount of ammonia and this is, of course, saved 
and increases the yield to that extent. 

Tankage Method for Small Plants 

The method of parboiling is an important preliminary step to the 
rendering process. Especially is it valuable in small packing plants 
where sufficient machinery has not been installed to thoroughly disinte- 
grate and wash the raw products before putting into the tanks. The 
purpose of parboiling is to wash away the manure and coloring matter, 
thereby reducing the acid and producing a product that bleaches better. 

Parboiling is generally used on the following material : 

Beef fat ends Round stumps of large guts 

Beef pancreas glands Condemned paunches 

Rough paunch trimmings Sheep tripe 

Beef gullets Rennet 

Sheep pecks Middle guts 

Trimmings from hogs and sheep Sheep cheeks and tongues 

ruffle ^ Calf gullets 

Sheep rectums Beef rennets not clear enough for 
Hcg gullets and stomachs edible 

Hog melt trimmings Cow bags 

Sheep sweetbread trimmings Beef pecks which have been sliced 
Dirty tongue trimmings and the manure shaken from 

Bruised beef pieces them 

Beef gu.t scraps Floor pickings. 

Method of Procedure. — Sheep heads or any bones of similar shape 



BLOOD and tankage yields 135 

are washed and dumped into the bottom of an empty tank. These 
act as a strainer over the drain valve. Before putting in the heads 5 feet 
of warm water is run into the tank. Then the tank is charged, care 
being taken to keep the material covered with water. Steam is kept on 
slightly while loading,- and this keeps the temperature around 175° Fahr. 
When the tank is loaded the steam is shut off and the tank is allowed 
to stand for 20 or 30 minutes ; then the water is drained off into the 
sewer. When the tank is empty the hot water hose is used to spray the 
material in the tank until the water which comes out at the bottom is 
fairly clear. The tank may then be headed and cooked in the usual way. 

BLOOD AND TANKAGE YIELDS 

The careful packinghouse superintendent will watch the yields of 
blood, tankage and concentrated tankage very carefully, for the efficiency 
of packinghouse operation depends very largely upon the total recovery 
of these by-products. The following figures show results which have 
been obtained over long periods of time on blood, tankage and con- 
centrated tankage calculated on a basis of 10 per cent moisture : 

Blood 

Shipping cattle 7% lb. per head 

Canning cattle 6 lb. per head 

Calves 9/10 lb. per head 

Sheep yz lb. per head 

Packing hogs VA lb. per head 

Shipping pigs ^ lb. per head 

Concentrated Tankage 

Cattle 5.80 lb. per head 

Hogs 2.35 lb. per head 

Sheep 60 lb. per head 

Regular Tankage 

Cattle 9.25 lb. per head 

Hogs 3.60 lb. per head 

Sheep 90 lb. per head 

Cooking Blood. — In preparing blood — after collecting all of it in a 
blood tank located below the killing floors, and seeing that all of the 
blood is thoroughly flushed and drained from the floor down the drain 
pipe — the blood is pumped to the cooking tank. This tank is generally 
located in the by-products department, possibly in the tank house. Or 
if there is volume enough the blood is pumped to a separate point. 

The blood is cooked in an open tank by introducing direct steam, 
care being taken that the tank is not more than half full, as the blood 
will expand and run over the sides very quickly under heat. Should 
there be a limited amount of blood only, a deep narrow tank is advisable 
in order that the steam may thoroughly agitate it while cooking. If there 
is a larger volume it is well to employ mechanical agitators, so that the 
whole will be thoroughly cooked and the albumen coagulated. 

After cooking for 30 minutes coagulation should be thorough, and 
the tank is then allowed to settle and the lower or liquid portion drained 



136 THE PACKERS' ENCYCLOPEDIA 

away. Some plants make a practice of evaporating this blood water, 
but as it runs very low in ammonia if cooking is properly carried out, 
it is generally not advisable to do so, on account of the low solid content 
and therefore the high cost of the evaporation. Blood water is also some- 
what hard on the evaporators, it having a tendency to eat the tubes 
more than other cooking waters. This, however, is a problem which 
should be determined at each local point. 

Pressing. — After draining, the coagulated blood may be gravitated 
directly to the press and placed in the cheeses as hot as possible. The 
pressing operation is similar to the pressing of tankage, except since 
there-is no grease present it is not necessary to wash down the sides with 
hot tank water. After pressing the blood should run 45 per cent in mois- 
ture, and it should be dried and kept separate, as it runs very high in 
ammonia, 17 units being a good average. 

Dried blood may be used in the preparation of special feeds, or for 
bringing up feeding tankage to the proper protein content. 

Calculating Weight of Blood per Head. — The following is a test on 

various classes of livestock showing the liquid weight of blood per head, 

its percentage of moisture and solid material, the dry weight per head, and 

the weight calculated on a moisture basis of 8.74%. The test also includes 

the factors for calculating the weight of blood per head, using the bullock 

basis as a standard. 

Absolute Absolute On Moisture 
Liquid wt. % of dry basis dry wt. basis of 
per head Moisture % of Solids per head 8.74 Equals 

Cattle 57.83 87.3 12.7 7.34 8.04 1 

Sheep 2.46 82.2' 17.8 .4373 .48 16.75 

Calves 4.14 82.2 17.8 .7369 .81 9.93 

Shipper hogs 4.75 82.2 17.8 .8455 .93 8.65 

Packing hogs 9.16 88.06 11.94 1.0884 1.19 6.76 

Specifications for Animal Feeds. — The following specifications for the 
manufacture of feeds from animal ammoniates are set forth, with the 
usual methods employed : 

Sixty per cent feeding tankage is generally beef tankage free from 
bone and containing enough liquid stick to bring up the test to standard. 
It is used for hog and poultry feeding. 

Poultry bone consists of granulated raw bone in three grades — coarse, 
medium and fine. 

Blood meal is pure blood, dried and put through a 40-mesh screen. 
It is used for cattle, horses, and hogs. 

Poultry blood consists of coarse dried blood. 

Tankage from condemned carcasses or tankage containing consider- 
able amounts of bone, also steam bone tankage, are used for fertilizer 
purposes generally. 

Steamed Bones. — This product is derived generally in the larger plants 
from bones which have been previously cooked for glue manufacture, 
which will be described hereafter. In the small plants they consist of 
edible and inedible bones which have been cooked separate from the 
tankage. Here are a few tests made on steamed bones of various kinds : 



BLOOD AND TANKAGE YIELDS 137 

Test on 1,165 lbs. shank bones: 

Result : 710' lbs. dry bone stock or .60.94% 

120 lbs. of No. 1 tallow 10.30% 

Total : 830 lbs 71.24% 

Test on 10,106 lbs. steamed plate bones : 

Result : 2,510 lbs. dry bone stock or 24.83% 

1,214 lbs. No. 1 tallow 12.01 

Total : 3,724 lbs. 36.84% 

Test on 10,102 lbs. steamed rib bones : 

Result : 2,800 lbs. dry bone stock 27.71%) 

1,194 lbs. No. 1 tallow 11.82 

Total : 3,994 lbs .39.53% 

Test on 7,900 lbs. steamed cattle skulls : 

Result : 2,100 lbs. dry bone stock 26.58%o 

974 lbs. No. 1 tallow 11.98 

161 lbs. brown grease 2.04 

Total: 3,235 lbs 40.60% 

Test on 9,500 lbs. steamed sheep heads : 

Result : 3,100 lbs. dry bone stock 32.63% 

726 lbs. No. 1 tallow 7.63 

Total : 3,826 lbs 40.26% 

Test on 23,000 lbs. mixed steamed bones : 

Result : 7,400 lbs. dry bone stock 32.1 7%o 

2,2®4 lbs. No. 1 tallow 9.58 

831 lbs. brown grease 3.61 

Total : 10,435 lbs 45.36%. 

Chemical Analysis. — The following table gives briefly the chemical 
constituents of these various animal products, at the same time showing 
the availability of the chemical elements when used for fertilizer purposes : 

% Total Phos- Amount 
Ammonia phoric Acid Available 

Raw bone 4^/^ 22 ^ 

Steamed bone 2 29 ^ 

Hog house tankage, 10% moisture 7 20 ^-4 

Beef house tankage, 10% moisture 8>4 10 ^ 

Concentrated tankage, 4% moisture and 

under 2% fat 14 

Low grade tankage . . . ' 3 to 7 20 ]A 

Dry blood 18 

Calcined hoofs 17 

Screening. — In preparing these various feeds and fertilizers for the mar- 
ket, after grinding in one of the standard grinders, they should be screened 
through the following size mesh screens before being bagged for ship- 
ment : 

Conimercial fertilizers, batching 6 mesh 

Commercial fertilizers, shipping 7 



138 THE PACKERS' ENCYCL0PEDL4 

Tankage 7 

Commercial blood 7 

Bone tankage 5 

Raw bone 7 

60% feeding tankage 10 

Blood meal 40 

Poultry blood 7 

Calculating Analytical Results. — The following table is given for cal- 
culating analytical results : 

Per Cent Given of Multiply by Per Cent Obtained of 

Phosphoric acid 2.183 Bone phosphate 

Bone phosphate 458 Phosphoric acid 

Nitrogen 1.215 Ammonia 

Ammonia 823 Nitrogen 

Nitrogen 6.250 Protein 

Ammonia 5.14 Protein 

Casing Slime. — In passing, it should be mentioned that slime from 
the cleaning of casings is generally saved and cooked with the blood or 
added to the pressed tankage in well-regulated plants. Slime runs 12 to 13 
per cent in ammonia on a 10 per cent moisture basis and it is therefore 
worth while to save this product in this manner. 

CALCULATING TANKAGE VALUES 

The cooking of the offal and the rendering process has been described 
inider "Inedible Tankhouse." Tankage is used primarily for two pur- 
poses : 

First. As an ingredient for fertilizer. 
Second. For feeding purposes. 

The value, whether used for feeding purposes or for fertilizer, depends 
upon the proportion of nitrogen which it contains. Commercially, and when 
used for fertilizer purposes, the percentage of nitrogen in fertilizer is ex- 
pressed as ammonia, while if it is used for feeding purposes it is expressed 
as protein. 

It has been commercial practice to base the calculation of ammonia 
contained in tankage on a basis of units of ammonia per ton. For example : 
One unit of ammonia means 20 lbs. per ton ; and tankage which contains, 
for instance, ten units of ammonia contains 200 lbs. of ammonia per ton. 
While the calculation is made by the chemist in terms of ammonia, the 
direct determination is made on the amount of nitrogen present, and the 
calculation is made in terms of ammonia merely because the trade has 
used that term to designate the quality of the particular kind of am- 
moniates marketed for feeding and fertilizer purposes. 

As ammonia is the chief ingredient, it is sold on the basis of so much 
per unit. For instance, ammonia in ground tankage may be quoted at $3.00 
per unit, and if the tankage analyzes 8 per cent ammonia, the tankage 
would sell at 8x3, or $24.00 per ton, plus an additional small amount for the 
percentage of bone phosphate. 

DIGESTER TANKAGE 

What is known as Digester Tankage, or Hog Feed Tankage, is a prod- 
uct which has been in great demand for the past few years, and it is 



DIGESTER TANKAGE \Z9 

estimated that 60 to 70 per cent of the tankage produced in the large packing 
plants is used for feeding purposes. Inasmuch as this is sold on a 
protein basis, it is well to give here the method by which it is calculated. 

When nitrogen is expressed as ammonia, the nitrogen is multiplied by 
1.215. In order to express nitrogen as protein, the percentage of nitrogen 
is multiplied by 6.25. For example, 10 per cent of nitrogen is equivalent 
to 12.15 per cent ammonia, or 62.5 per cent of protein. 

It is, of course, the desire of every packer in producing tankage for 
feeding purposes to get the protein content as high as possible. Since the 
ordinary packing house tankage will only analyze on an average between 
33^ to 41>2 per cent of protein, some products must be added to this low 
grade tankage in order to bring it up to the desired percentage of protein. 
In selecting the ingredients for feeding tankage, however, care should be 
used not to put in hair or other ingredients which, though they are high 
in ammonia content, have a low feeding value. 

The methods and products used by packers differ, according to the 
manner in which they handle their other by-products. Blood which will 
analyze IS or 16 per cent ammonia will help a great deal to bring up the 
protein content. So will concentrated tank water, or dry stick, as it is 
commonly called, help greatly in bringing up the protein percentage. Other 
packers buy cracklings which run very high in protein and add them to 
the tankage. 

In order to get the desired percentage of protein it is also customary 
in packing plants which produce tankage for feeding purposes to eliminate 
all the paunch contents, and other very low grade material which may have 
a tendency to lower the protein contents. 

Whenever the concentrated tankage is used, it is well to remember not 
to treat it with copperas, as it would be injurious to the animal. 

It is also very important, in order to turn out a product of high quality, 
that the product be handled very fresh. Feeding tankage and cooking 
material must be drained, pressed and dried with the greatest possible speed. 
Rendering, of course, sterilizes the product, and destroys all causes of 
decomposition, but it is also a fact that tankage will immediately become 
contaminated as soon as it is brought into contact with floors, presses, etc. 

A good many states have laws governing the percentage of protein in 
feeding- tankage. Practically all of the packers turn out a digester tank- 
age showing 60 per cent protein and 6 to 8 per cent of fat. Why this 6 to 
8 per cent of fat is retained in the tankage has been a puzzle to many in 
the trade, as its value as grease on a normal market is greater than its 
feeding value in the tankage. Whether it should be left in or taken out, 
however, depends on the cost and method of extraction. 

TALLOW AND GREASE REFINING 

Tallow and* grease refining is practiced in only a few of the larger 
plants. It is therefore relatively unimportant in this discussion. The process 
is very similar to the refining of lard, with the exception that more fuller's 
earth is used to remove the excess color which is present. In order to 
market these products the tallows, but more especially the greases, are 
pressed in order to produce marketable oils. The tallow and grease stearine 
recovered in this case is generally used for soap manufacture. 



140 THE PACKERS' ENCYCLOPEDIA 

The graining and preparation for the pressing may be done either in 
trucks kept in a cold room at 50° or 60° Fahr., the length of time required 
varying, of course, with the temperature employed. The grained stock is put 
into press cloths and pressed in large screw presses, which are best located 
also in a chilled room. By pressing tallows so that the stearine will have a 
titre of 475^, good results in getting the right consistency of tallow oils is 
possible. Grease stearine will run about 43j4 titre. Sometimes very brown 
or dark-colored grease is treated with an 18° Beaume caustic soda solution, 
using one per cent of it for every per cent of acid in the oil. This is done 
to reduce the acidity, so that the finished oil when sold will meet the require- 
ments of the buyer. 

Lard Oil and Greases 

Many grades of lard oil are put on the market, depending entirely on 
the grade of stock used for pressing. 

Special Lard Oil. — This is made from pigs' foot stock or from a good 
grade of white grease chilled to 40° F. and then pressed in a temperature 
of 38° to 40°. This will yield about 60 per cent oil and the oil will show a 
cloud test at 30° F. Contains less than 2 per cent free fatty acid. 

Extra Winter Strained Oil. — This is made from a good grade of white 
grease pressed at a temperature of 44° F., and will usually show a cloud 
test at 2)2° F. Contains 2 to 4 per cent free fatty acid. 

Extra Lard Oil. — This is made from a choice fair grade of grease, 
pressed around 46° F., and will usually show a cloud 'test of 35° and a yield 
of 50 per cent. Contains 5 per cent free fatty acid. 

Extra No. 1 Lard Oil. — This is usually made from the poorer greases, 
and is pressed at a temperature of 46°, and will usually show a cloud test 
at around 40° F. Contains 7 to 10 per cent free fatty acid. 

No. 1 Lard Oil. — This is made from yellow grease, pressed at 52° F., 
and usually shows a cloud test of 48° to 50° ; 15 to 20 per cent free fatty 
acid. 

No. 2 Lard Oil. — This is made from brown grease, pressed at 52° F., 
and will show a cloi;d test at around 50° F. ; 20 to 25 per cent free fatty 
acid. 

Lard Stearine. — The stearine from the above pressings is usually used 
in the manufacture of soap. 

Neatsfoot Oil 

Neatsfoot oil is probably of more interest to the small packer than the 
other classes of inedible oils. Neatsfoot oil is made by cooking cattle feet 
first at a temperature of 185° for 8 hours. Other cookings follow, but 
little tallow is recovered on the second cooking, although the glue liquor 
gained therefrom is valuable. 

The resulting oil is known as neatsfoot stock, and before neatsfoot oil 
can be produced it must be grained and pressed the same as tallow, except 
that the graining is done at a lower temperature, depending upon the class 
of neatsfoot oil which is to be manufactured. 

The usual calls are for 20° and 30° neatsfoot. the requirements of 
which are self-explanatory. In other words, 30° neatsfoot oil is neatsfoot oil 
which should flow readily at a temperature of 30°. In order to accomplish 
this the graining should take place at a temperature ranging between 25° 



MANUFACTURE OF GLUE 141 

and 30° Fahr., and the pressing should occur in a chill room, in order to 
prevent the stearine from melting and raising the melting point of the neats- 
foot oil. This is something which can be determined very readily by each 
packer. It is not necessary to bleach the neatsfoot product. 

Tzventy-Degree Pure Neatsfoot Oil. — This is made from neatsfoot 
stock, and is pressed at a temperature of 36° F. It will not solidify or even 
show a cloud test. It has a temperature higher than 18° F. after pressing. 
This is made from pure neatsfoot stock, just as it comes from the cooking 
of shin bones, as described elsewhere in ihis book. 

Thirty-Degree Pure Neatsfoot Oil. — This is pressed from the stearine 
produced in making twenty-degree neatsfoot oil, and is usually pressed at a 
temperature of 42°. It shows a cloud test at around 27°. The pressed 
stearine from this is afterward used in tallow oils. 

Tallow Oil. — This is usually pressed from a good grade of tallow at 
76° F., showing a yield of 65 per cent and a cloud test of 74°. In case it 
is desired to manufacture acidless tallow oil, containing less than .2 per 
cent free acids, the oil produced above is treated with caustic soda to have 
the fatty acids removed. 

MANUFACTURE OF GLUE 

The manufacture of glue is rather a new development in many packing 
plants. It is only recently that a few of the small packers have found ways 
and means of manufacturing this product in a practical way, and it is yet 
capable of great development. 

There are two principal methods of manufacturing glue, one the bleach- 
ing of the raw product before cooking and evaporating the liquor ; and 
second, the bleaching of the liquor after the cooking and before evaporation. 
The first method is that which is used in the larger glue manufactories 
extensively. The second is the method which can be adopted by the small 
packer with the addition of considerably less equipment than is required by 
the first method. For instance, glue liquor vats placed in a rendering plant, 
together with separate evaporators and the setting aside of a chill room to 
chill the jelly, and the providing of a forced warm air drying room, is all 
that is required. i 

The following raw products are generally used for glue manufacture. 
After listing them this discussion will follow through the manufacture of 
glue as it may be found practical in a small or medium-sized packing estab- 
lishment. 

Raw Product. — Knuckles, extract bones, hog snouts, pigs' feet, ear 
drums, cattle snouts, cattle feet, cattle tails, heads with snouts on, upper part 
of beef gullet ; calf heads, feet and tails ; sheep heads and feet ; dewclaws, 
green and cured hide trimmings,- horn piths, hog back bones, and neck 
bones when tanked. 

The hog and beef products should be kept separate, because of U. S. 
Government regulations, of course, and because of the fact that there is a 
difiference between greases and tallows. 

Preparation. — The first step, and one which is very important, is the 
thorough washing in cold water of the raw product in order to remove all 
blood, dirt, etc. The crushing of the bones, if a crusher is available, is also 
advisable for two reasons ; first, they will cook more readily, and second. 



142 THE PACKERS' ENCYCLOPEDIA 

less tank room is required. Whether this is done or not, most of the raw 
products are washed before entering the tank. However, if this is not pos- 
sible cold water may be added to the tank and a pressure air line placed to 
the bottom, thereb}^ providing means of agitation. After thorough washing, 
the water may be drained from the tank, and fresh hot or cold water 
added. The cooking then follows, with the head of the tank out, using a 
temperature of about 190°. 

Cooking. — Should it be desired to make two grades of glue, a lower 
cooking temperature may be first employed, the liquor resulting therefrom 
being kept separate, and a higher temperature used afterward. After the 
first cooking, of course, the major portion of the grease or tallow is removed, 
as well as the glue liquor. Then follow four other cookings, in order to 
recover the sum total of the glue material which is present. 

The glue liquor, after being received in the holding vats, is well skimmed 
to remove any excess oils that may have escaped, and the liquor is then 
bleached. This is done by forcing sulphur smoke from a small oven under 
air pressure through perforated coils in the bottom of the glue vats. After 
2 to 5 hours, depending upon the nature of the glue liquor, which is governed 
by the raw product used, a white flaky coagulum will be seen in the glue 
liquor. It is important to watch this point very closely and stop the blowing 
at that time, for if the process advances too far the desired result will not 
be obtained. The glue liquor is then allowed to remain quiescent, so that 
the coagulum will settle to the bottom. After this is accomplished the liquor 
may be drawn immediately into the evaporators, cars, being used to avoid 
the pulling in also of part of the coagulum. 

Evaporating. — The evaporators which are used for liquid "stick" will 
not do for glue liquor, as it is almost impossible to clean them thoroughly 
enough for glue purposes. Therefore it is desirable to have a separate set 
of evaporators. 

The density to which the glue liquor is evaporated again depends upon 
the quality of glue it is desired to make. The recommendation here is that 
the liquor be evaporated to about 20° Beaume, and from the last effect of the 
evaporator it may be drawn into small rectangular pans about 8 inches deep, 
6 inches wide and 12 inches long. These pans are immediately placed in a 
chill room at a temperature of about 35° Fahr., whereupon the substance 
becomes glue jelly after a thorough chilling for 15 hours or more. 

When a sufficient quantity of the glue jelly has accumulated, it may be 
taken out and loosened from the tins by dipping in warm water and turning 
them over. Then the glue is sliced thinly with a knife, placed on chicken- 
wire screen racks, and put into an alleyway through which is forced a cur- 
rent of warm air by means of a large rotary fan working in connection with 
a bank of steam-coils. Thirteen to 20 hours are required to dry the glue 
properly. The temperature of the air should be about 90° or 95° Fahr. 
Overheated air or air very high in humidity will cause the glue to melt and 
run down through the screens. 

After the glue is properly dried it may be either sold as it is or ground 
and packed in barrels ready for shipment. 

The glue should be amber in color and fairly transparent. A glue which 
is opaque or very cloudy indicates that it has not been properly bleached and 
that it is therefore not of the same quality as the transparent glue. 



BONES, HORNS AND HOOFS 143 

Yields. — Whether or not it will pay a packer to manufacture glue 
depends very largely upon his local conditions and his market outlet. Yields 
of one-half to three-fourths of a pound per head, bullock basis, are not 
infrequent. Figuring this against the kill, and the difference in the value of 
glue and concentrated tankage, taking into consideration the increased cost 
due to equipment and labor required, are the determining factors. 

No mention is made here of processes employed in the larger glue 
establishments, except to say that some of the manufacturers use pressure 
tanks in cooking, some steam and some hydraulic pressure, in order to with- 
draw the maximum amount of glue from the raw product. As these heavy 
cookings, however, extract also a considerable amount of the mineral element 
which is undesirable in the glue, our advice is for the small manufacturer to 
avoid this practice. 

BONES, HORNS AND HOOFS 

Bones. — The bone room in the packing plant should be light, airy and 
dry. Most bone rooms are equipped with a set of steam coils covered with 
a perforated plate or screen, on which may be placed horns, hoofs and other 
bones which may require artificial heat. Shin bones for manufacturing 
purposes are cooked in an open vat for S% hours at a temperature of about 
185° Fahr., and then allowed to cool for about 4 hours in water before being 
removed. The tallow recovered is a No. 2 neatsfoot stock, or it may be 
added to prime tallow. 

Thigh bones are also handled in the same manner, and are often saved 
for manufacturing purposes. These bones, after two or three cookings, 
during which time the glue liquor and grease are thoroughly removed, are 
placed on racks and air dried at ordinary temperatures, and are then graded 
into No. 1 and No. 2 grades. 

The manufacturing bones are graded usually as follows: 

Flat shin bones — 

Heavy flats, 35 lbs. avg. per 100 pieces. 

Light flats, 28 to 35 lbs. per 100 pieces. 

Cull stock under 28 lbs. 
Round shin bones — 

No. 1, 50 lbs. avg. per 100 pieces. 

No. 2, 40 lbs. avg. per 100 pieces. 

Culls, under 38 lbs. per 100 pieces. 
Thigh bones — 

No. 1, 90 lbs. avg. per 100 pieces. 

No. 2, 70 lbs. avg. per 100 pieces. 

Culls, under 66 lbs. per 100 pieces. 

The following is a test on 1,922 lbs. of round shin bones and 1,456 lbs. 
of flat shin bones. The yield was as follows : 

No. 1 round shin bones 327 lbs. or 9.68% 

No. 2 round shin bones 815 24.13 

No. 1 flat shin bones 195 5.77 

No. 2 flat shin bones 640 18.95 

Cull rounds 88 1 i^rc ^ oo 

Cull flats 77 S ^ ^-^ 



Total 2,142 lbs. 



144 THE PACKERS' ENCYCLOPEDIA 

No. 2 neatsfoot oil - 303 lbs. or 8.97% 

Tallow 44 1.30 

Brown grease 45 1 .33 

Tankage, dry basis .SO 1 .48 

Concentrated tankage from cooking water 88 2.60 



Total tankage and oils 2,672 lbs. 

Shrinkage 706 20.91 



Total 3,378 lbs. 100.00% 

Horns.- — Horns are saved and graded also, although there is not much 
market for horns at the present time (1921) except for horn tips of No. 1 
quality, which in some plants are sawed off and saved. 

The following is the usual grading of horns : 
Steer horns No. 1, 100 lbs. avg. per 100 pieces. 

Steer horns No. 2, range from 65 to 80 lbs., average 70 lbs. per 100 pieces. 
Steer and cow horns No. 3, range 30 to 65 lbs. per 100 pieces. 
Bull, crab and cull horns are graded No. 4. 

Hoofs. — White and striped hoofs are also sometimes saved and are 
'cared for in the bone room. No. 1 quality of whites generally weigh 22 lbs. 
per 100 pieces ; No. 2 quality of whites range from 16 to 20 lbs. and must 
average 18 lbs. for 100 pieces. Striped hoofs should average about the same 
weight as number ones. 

All hoofs and pig toes not utilized for manufactiying are calcined in a 
steam drier, which requires about 8 hours, and are then placed in a dry 
corner of the bone room, from where they may be shipped, or if the packer 
is manufacturing fertilizer they may be ground and used for this purpose. 
Dry steamed bone also may well be stored in the bone room, where it is dry, 
waiting the time that a sufficient quantity may be accumulated so that it may 
be ground and prepared for the market. 

CATCH BASINS 

Catch basins or fat traps are frequently sadly neglected, or are often not 
, present in the packing plant to any extent whatever, except perhaps for one 
final basin. This is a serious mistake on the part of any packer. 

As has been mentioned under the article on Inedible Tankhouse, it i's 
important to care for each product at as near its source of production as 
possible, and to keep it from mixing with other products of lower quality, 
thereby reducing the grade and losing the packer money. For instance, 
adjacant to a gut-cleaning table there should be a catch basin to catch the 
water which drains from that table, thereby preventing the fat particles from 
running away with the water, going in with the general run of waste waters 
leaving the plant. 

A type of basin should be selected which will perform as follows : 
First, slow down the rate of flow of the waste water to such an extent as tc 
allow the fat sufficient time to rise to the surface ; second, the basin should 
be made so that it can be cleaned readily and the manure and dirt at the 
bottom removed. The old type of narrow basins with under and overflows, 
which had very much the appearance of a mill race, are not efficient in 
producing the desired results. 

One of the most important points, as stated, is to see that the watet 



HOG HAIR 145 

travels at a slow rate of speed. Catch basins should be skimmed constantly, 
and the material put into the tank house in as fresh a condition as possible. 
This will prevent high acid in the resulting greases and tallows, and will 
result in large savings thereby. 

Suspended or settled solid matter in catch basins easily ferments and 
increases the percentage of free fatty acids in the collected fats, in addition 
to affecting the color or bleach of the rendered product. Certain sanitary 
catch basins are designed so as to carry the heavy solid matter out of the 
basin continually, besides producing a big saving of space. 

HANDLING HOG HAIR 

Hog hair is a by-product which, when handled properly, is a source of 
considerable revenue. The amount in dollars and cents which can be re- 
covered per hog depends upon the condition of the hair market, the season 
of the year and the number of hogs killed. The average hog yields one- 
half to three-quarters of a pound of hair, and it can easily be figured out 
what the gross revenue will be by calculating the number of hogs killed 
daily. 

Field curing or curing in the open air has been abandoned by prac- 
tically all packers, as it has been found not alone unsanitary but also im- 
practical, and the process today consists of curing, drying and curling. 

The smaller packer, however, does not produce hair in large enough 
quantities to justify expensive methods, and usually bales his hair in a 
regular baling press after it has been washed and dried in a hair dryer. 

The hair as it is received from the scraping machine should be placed 
in a vat of cold water. In determining the size of the vat, one should use 
a basis of 45 cubic feet of vat per 100 hogs. The hair should be left in 
this vat for one day and the water kept cool. However, if the vat is too 
large, the hair may be held over for another day. 

After the hair has been thoroughly cooled a solution of 3 to 8 oz. of 
soda lye is added for every 100 hogs slaughtered. The strength of the 
solution depends a great deal upon the condition of the hair. The more 
scurf that has to be removed, the stronger the solution should be, and the 
cleaner the hair, the weaker the solution should be. 

The hair lying in water is now agitated continuously ; steam is turned 
on until the water has boiled. As soon as it has reached the boiling point, 
the steam is reduced so that the water will merely simmer, and this is kept 
up for four to 10 hours, or until such time as the scurf will easily slip off 
the hair; in other words, until such time as it becomes slimy. Do not use 
more caustic soda than is absolutely necessary, as it has an effect upon the 
gloss of the hair when it is added. 

The hair is now passed from the cooking vat to a hair-picking machine, 
and while the machine is in operation, it is constantly being fed with boiling 
hot water and steam. Sometimes it is necessary to put the hair through the 
picking machine twice or three times before it is thoroughly cleaned. 

Now the hair is ready for the dryer. There are several hair-drying 
machines on the market of various types, but in the smaller packinghouses 
rooms are usually provided which are equipped with either steam coils or 
have forced hot air circulation for the drying of the hair. 

It usually requires from three to six hours to dry a batch of. hair. It 
is very essential that all the machines be kept scrupulously clean, and espe- 



146 THE PACKERS' ENCYCLOPEDIA 

cially the drying rooms, which should be cleaned after every operation, as 
otherwise the odor in this room will be very objectionable. 

If it requires sterilization to drive the odor from this room, a hydro- 
chloric acid treatment is used in order to deodorize it. 

After the hair has been thoroughly dried it is usually pressed in the 
ordinary steel press and is ready for the market, unless the hair is to be 
dried further. However, a drying process is used in very few plants. 

Tanking of Hog Hair 

When the market for hog hair does not justify its treatment as 
described, it is usually mixed with tankage. 

There are two ways of mixing hog hair with tankage. One is to cook 
it with the offal, and the other is to cook the offal and the hog hair sep- 
arately, and then mix the hog hair with the tankage and let it go through 
the dryer. 

It is not good practice to mix raw hog hair with the tankage, however. 
The second method, that of treating separately, is the one to use. By this 
method a more satisfactory product can be turned out, inasmuch as the 
average run of hog hair, when placed with good offal, will have a tendency 
to darken the grease. So, in case it is the desire to turn out a grease of the 
lightest possible coloring, it is advisable to cook the hog hair separately in 
a plain tank, and thereafter mix it with the tankage and put it through the 
dryer. 

If advantageous to sell hog hair for the price of ^tankage, the operator 
will of course only secure an additional small percentage of ammonia units ; 
whereas, if he handles the hog hair separately, it is very probable that he can 
secure a higher price for it. 

There is no specific rule as to the amount of hog hair to mix with 
tankage, but the hair resulting from the average killing per day can be 
mixed with the day's killing offal. 

COST OF AND RETURN ON BY-PRODUCTS 

The detail to which any manufacturer may go in developing by-product 
manufacture depends entirely upon his local conditions. The various factors 
which enter into this are the volume available, the labor and the market. 

Each packer should make a thorough investigation of each and every 
avenue along this line, and determine for himself by a series of complete 
tests whether or not the ramifications of his manufacture should be extended. 

It has been shown that the percentage of total return which packers 
receive from by-products is much smaller than that generally conceived in 
the public mind. For instance, of the total return on the various classes of 
live stock, the percentage of money received from by-products ranges from 
.4 to 6.9. The following table will indicate the method of this calculation : 

% from Meat % from By-Product % from Hide or Pelt 

Cattle 80.5 6.9 12.6 

*Hog 99.6 .4 Sold with meat 

*Sheep 69.4 6.1 24.5 

Calf 94.6 5.4 Sold with carcass 

*In this calculation lard is estimated as meat, while tallow is flgined as 
by-prodvict. 



Chapter V— MISCELLANEOUS 

SAUSAGE MANUFACTURE 

Sausage is one of the most popular forms of meat food among a 
large percentage of the consuming public. Especially is this true among 
certain nationalities and in certain communities. 

The art of sausage making has been developed to a high degree 
through long experience and careful tests. Good sausage can be made 
only from good materials, and the selection of the raw product is there- 
fore very important. Plenty of cooler space, proper chilling, cleanly 
handling and close supervision, the proper weighing of both meats and 
spices, throughout the entire process are all-essential. It is especially 
important that all machinery be thoroughly cleaned and oiled after the 
completion of each day's work. Keeping these points in mind, the sausage 
manufacturer may utilize and find a market for hearts, livers, trimmings, 
cheek meat, etc., that otherwise would probably find their way to the tank 
house. 

The seasoning of sausage is naturally one of the most important 
things to consider. The spices should be pure, properly ground, and well 
balanced. The formulas here given will afford sufficient idea of the use 
of spices in the various classes of sausage. 

There are two general classes of sausage — fresh sausage and summer 
or dry sausage. Fresh sausage depends entirely upon the seasoning, 
cooking and smoking for its flavor and palatability. Summer sausage is 
subjected to a further process; namely, that of curing at specified tem- 
peratures and humidity in a curing room. Mold has a part in the curing 
of certain summer sausages and their flavoring, similar to the action of 
mold in the curing and flavoring of Camembert and Rocquef ort cheese. 

Sausage Yields. — Sausage yields are enhanced by the addition of 
moisture or cereal or both. Potato flour, bread crumbs, and special sau- 
sage flour are among the cereals used. Under the United States govern- 
ment regulations the 'use of cereal in sausage is limited to 2 per cent, and 
most states and local regulations conform to this rule. Packages must 
be branded accordingly, the percentage of cereal being stated on the label. 

Some of the fundamental principles in making fresh sausage can 
never be disregarded without poor results. For instance, sausage makers 
figure on using not more than 30 per cent of product such as hearts, tripe, 
lips, and items of that kind, which are known to have poor binding 
qualities. 

Boneless beef, especially boneless chucks and beef cheek meat, are 

the two products that have the greatest binding qualities from the beef. 

Large pieces of lean trimmings from the pork, especially from the 

shoulder, and pork cheek meat have the best binding qualities of the pork 

products. 

147 



148 THE PACKERS' ENCYCLOPEDIA 

Formerly it was the prevailing custom in the sausage trade to boue 
out hot bulls for sausage meat, because this meat has a great absorption 
power for moisture, and because of the fact that the binding qualities of 
fresh beef are greater than those of cold beef. In fact, each day beef and 
pork trimmings are held before using in sausage reduces their binding 
qualities. 

The Emulsion Method. — A substitute for the method of boning out 
hot bulls has been adopted in many factories in the shape of a specially 
prepared emulsion. The usual method is to put the meats through the 
Enterprise grinder and chop and add the amount of moisture that it will 
take up. It is the usual custom to use about 60 per cent of ground ice 
in witlr the meat at the time of grinding. The percentage of ice will vary, 
because cow meat will take up 60 per cent, shank meat will take up 70 
per cent, and bull meat as high as 90 per cent. The usual method is to 
put the beef in the silent cutter for ten minutes, working the ice in 
gradually and adding a curing formula of about the following basis per 
thousand pounds of meat: 35 lbs. salt, 15 lbs. sugar, 30 ozs. saltpetre. 

It is quite important to see that the emulsion is well spread in the 
pans, so as to avoid shortening. After twelve hours it will have the 
consistency of dough, and will show an increased yield over meats direct 
from the cutting block. 

It is quite necessary, however, to watch the smoking of this sausage, 
which has to be done quite carefully, and avoid having the fire too hot. 
A temperature of about 120 degrees Fahr. is most satisfactory. 

Moisture in Meats. — Following are tables showing the moisture capacity 
of various meats for sausage making: 

Per Cent of 
Moisture 
Pork Meats 

Back bone trimmings 58.00 

Belly trimmings 55.90 

Neck bone trimmings 50.87 

Shoulder trimmings 48.20 

Ham trimmings 41.29 

Back fat trimmings 38.84 

Shoulder fat 11.26 

Ham fat 10.44 

Neck fat 6.71 

Pork cheeks 57.69 

Pork hearts 74.99 

Skinned ham fat 8.89 

Sheep Meats 

Sheep hearts 71.55 

Mutton cheeks 65.09 

Beef Meats 

Boneless chucks 70.76 

Regular beef trimmings 68.13 

Hanging beef tenderloins 67.76 

Beef cheeks 66.50 

Flank beef trimmings 54.00 



SAUSAGE FORMULAS 149 

Sausage Formulas. — There are few standard formulas used, except in 
the largest packing plants and sausage factories. Every superintendent or 
sausage maker as a rule has his own formulas or recipes for different 
kinds of sausage. 

Much depends upon the kind of meat used, the quality, and strength of 
spices; and furthermore, sausage recipes must be in line with the demand 
of the trade in certain localities. What will sell well in one section or 
climate will not meet the taste or demands of another. 

To cover the field of sausage recipes a volume in itself would be 
required. Each nationality has its own style of sausage or bologna. A 
selected list of formulas is here given which it is believed covers the field 
of sausage making in a representative way. 

There are four kinds of pork trimmings recognized in general sau- 
sage practice: 1, Regular pork trimmings; 2, Fat-back pork trimmings; 
3, Extra lean trimmings; 4, Mortadella meat (extra lean pieces of meat 
cut from hams, etc.). The packer terms No. 1 a "B" trimming; No. 2, 
"C" trimming; No. 3 an "A" trimming, and No. 4 a (diamond X) 

trimming. 

Where "sweet pickle meats" are called for in formulas, they may in- 
clude hearts, weasand meats, ox lips, giblete, etc. 

For ready reference these formulas are divided into four groups : 
Fresh Sausage, Smoked Sausage, Cooked Sausage and Summer Sausage. 

Fresh Sausage Formulas 

Country Style Pork Sausage: 

100 lb. regular pork trimmings 2^2 lb. sugar 

2^ lb. salt H oz. savory 

2 oz. sage 7 oz. white pepper. 

(For Southern trade, 4^ oz. roasted Japanese peppers.) 

Grind through ^-inch plate of Enterprise grinder, put in mixer, add 
seasoning, and if under government inspection only 3 lbs. water to 100 
lbs. meat is permitted. Mix for 2 min. and stuff in hog casings. Yield in 
this test, 103 lbs. 

No. 1 Pork Sausage or Farm Sausage: 

50 lb. meat from cala (pork 2^ oz. sage 

shoulder) butts H oz. savory 

50 lb. ham fat /4 oz. cardamom 

30 oz. salt 1 oz. ginger 

6 oz. white pepper 34 oz. marjoram. 

Chop under the rocker knives for 10 minutes, then throw on the 
spice and chop for ten minutes, constantly turning over the meat with a 
paddle. Usually stuffed in sheep or hog casings. 

Fresh Sausage 

50 lb. fresh reg. pork trimmings. 1 oz. mace. 

25 lb. fresh tripe. 4 oz. sage. 

25 lb. fresh oork or head beef meat. 7 lb. flour. 

2 lb. 8 oz. salt. 25 lb. water. 

8 oz. white pepper. 

Stuff in No. 1, wide or stump hog casings. ■ 



150 THE PACKERS' ENCYCLOPEDIA 

Pork Sausage 

100 Ib.fresh reg. pork trimmings. 8 oz. white pepper. 

2 lb. 10 oz. salt. 1 oz. mace. 

4 oz. sage. 10 lb. water. 
Stuff in No. 1 hog casings, and double link 3 in. long. 

Fresh Link Sausage 

55 lb. fresh reg. pork trimmings. 4 oz. sage. 

25 lb. fresh tripe. 1 oz. mace. 

20 lb. No. 1 beef trimmings. 7 lb. flour. 

2 lb. 8 oz. salt. 25 lb. water. 

8 oz. white pepper. 

Stuff in stump or No. 1 hog casings and double link 3 in. long. 

Bockzvurst 

20 lb. fresh knuckle meats. 
30 lb. fresh reg. pork trimmings. 
1 lb. 6 oz. salt. 1 doz. eggs. 

5 oz. white pepper. 1 lb. flour. 
8 oz. chives or leek. 14 lb. water. 

Grind through Y^-'m. plate of grinder, put in silent cutter, add spices, 
eggs, flour and water, and chop for 5 min. Stuff' in medium or wide 
sheep casings and link 5 in. long. 

♦' 

Smoked Sausage Formulas 

Good Frankfort Style Sausage 

30 lb. No. 1 beef trimmings. 2 lb. 8 oz. salt. 

10 lb. pork hearts 4 oz. onions. 

25 lb. pork cheeks 4 oz. mace. 

30 lb. pork trimmings 4 oz. white pepper. 

15 lb. tripe. 1 oz. red pepper. 

3 oz. saltpetre. 

110 lbs. 4 oz. sugar. 

5 lb. flour. 
38 lb. water and ice. 

If meats cured ahead, figure salt, sugar and saltpetre accordingly. 
Stuff in extra wide sheep casings and link 4 in. wide. 

Frankfurt Sausage, no cereal : No. 1 Frankfurt Sausage, no cereal : 

58 lb. bologna beef 60 lb. No. 1 pork trimmings 

30 lb. sweet pickle meats 40 lb. boned beef 

30 lb. fat pork trimmings 24 oz. fine salt 

32 lb. tripe 10 oz. white pepper 

2 lb. salt 2 oz. coriander seed 

8 oz. white pepper 2 oz. ground ginger 
iy2 oz. mace Yield, 115 "lbs. 

2 pieces of garlic 
Yield, 165 lb. 

May be stuffed in sheep, hog or narrow beef casings, smoked lightly, 
and immersed in boiling water for 30 minutes. 



SAUSAGE FORMULAS 



151 



Medium Frankfort Style Sausage 

40 lb. pork cheeks. 
26 lb. pork trimmings. 
26 lb. S. P. pork trimmings. 
20 lb. hearts. 
20 lb. tripe. 

68 lb. fresh beef trimmings. 
8 oz. white pepper. 
If meats cured ahead, figure salt, 
Stuff in wide sheep casings and link 5 



2 oz. 

4 oz. 

10 lb. 


red pepper. 

mace. 

flour. 






8 oz. 

2 lb. 

6 oz. 

50 lb. 


sugar. 
salt. 

saltpetre, 
water. 






sugar and saltpetre 


accordingly. 


in. long. 







Vienna Sausage: 

55 lb. pork trims,40 per cent fat 5 
45 lb. tender beef trims 3 

55 oz. salt .^^^ 1 

4 oz. sugar 5 

2^ oz. saltpeter 

Add part of the salt and all of the saltpeter and sugar in a vessel 
or mixer when partly ground. Add balance of seasoning when ground. 
Stuff in sheep casings. Smoke Yz hour at 125 degrees Fahrenheit, then 
scald in hot water and hang to dry. Yield, 101 lb. 



oz. white pepper 
oz. coriander seed 
oz. mace 
pieces garlic. 



Smoked Link Sausage in Oil 

100 lb. D. C. pork head meat. 
150 lb. D. C. beef head meat. 
100 lb. D. C. hearts or caps. 

75 lb. S. P. pork trimmings. 

75 lb. tripe. 



25 lb. flour. 

2 lb. 10 oz. white pepper. 

5 oz. red pepper. 
10 oz. mace. 
10 oz. allspice. 



Stuff in No. 1 stump or wide hog casings. 



Frankfort Style Sausage in Oil 

80 lb. D. C. pork cheek meat. 
45 lb. D. C. hearts. 
85 lb. D. C. beef cheeks. 
45 lb. S. P. pork trimmings. 
45 lb. tripe. 



15 lb. flour. 
1 lb. 8 oz. white pepper. 
3 oz. red pepper. 
6 oz. mace. 
6 oz. coriander. 



Use no water. Stuff in wide sheep casings and link 5 in. long. 



3 oz. saltpetre 
15 oz. black pepper 
9 oz. ground cloves 
3 oz. coriander seed. 



Bologna Style Sausage, no cereal : 

65 lb. bologna beef 

30 lb. sweet pickle meats 

20 lb. tripe 

35 lb. fat pork trimmings 

45 oz. fine salt 

Stuffed in beef bungs or middles; yield 168 lb. 

Detailed operating instructions are not given with each formula, it being taken 
for granted that the sausage-maker knows the fundamentals of his business. Besides, 
every sausage-maker has his own methods, and usually prefers to follow them. 

Those who desire details not given concerning any formula may obtain them upon 
application to the Editor of THE NATIONAL PROVISIONER, Chicago. 



152 



THE PACKERS' ENCYCLOPEDIA 



Long, Large and Round Bologna Style Sausage 



80 lb. beef cheek meat. 

50 lb. beef tongue trimmings. 

25 lb. tripe. 

25 lb. hearts 

20 lb. S. P. pork trimmings. 

10 lb. ham fat. 

12 lb. flour. 



1 lb. 8 oz. black pepper, 

5 oz. coriander. 
4 oz. onions. 

6 oz. allspice. 
6 lb. salt. 

8 oz. sugar. 
6 oz. saltpetre. 



If meats cured ahead, figure salt, sugar and saltpetre accordingly. 



Knoblaugh Style Sausage 
Bologna Style Sausage 

30 lb. pork cheeks. 

15 lb. pork trimmings. 

25 lb. beef cheeks. 

10 lb. weasand meat. 

10 lb. S. P. pork trimmings. 

10 lb. ham fat. 

100 lbs. 



7 lb. flour. 

8 oz. white pepper. 
2 oz. coriander. 

2 oz. onions. 

30 lb. water and ice. 

3 lb. sak. 

4 oz. sugar. 

3 oz. saltpetre. 



If meats cured ahead, figure salt, saltpetre and sugar accordingly. 
Stuff bologna in 1 lb. beef weasands. When making Knoblaugh, add 1^ 
oz. garlic and stuff in beef rounds. 



Bologna Style Sausage in Bags 
(Paraffined) 

100 lb. beef cheeks. 

30 lb. hearts. 

50 lb. tongue trimmings. 

20 lb. tripe. 

10 lb. fat. 

8 lb. flour. 



3 oz. allspice. 

5 oz. coriander. 
Ij^ lb. black pepper. 

6 lb. salt. 

8 oz. sugar. 

6 oz. saltpetre. 



Use no water. If meats are cured ahead, figure salt, saltpetre and 
sugar accordingly. Stuff in cloth bags to hold about 6 lb., and hold in 
cooler over night; then cook for 4 hours at 150-155 degs. Shower with 
cold water for 3 min., then hang 1 hour or more to allow heat to escape. 
Then parafiine. 



Bologna Style Sausage in Oil 

210 lb. D. C. beef head meat. 

90 lb. D. C. hearts or caps. 

120 lb. D. C. ox lips. 

120 lb. D. C. tongue trimmings. 

60 lb. tripe. ■ 



30 lb. 12 oz. flour. 
3 lb. 2 oz. black pepper. 
1 lb. 12 oz. coriander. 
Allspice. 



Veal Sausage 

65 lb. pork cheeks. 
25 lb. lean pork trimmings. 
10 lb. fresh tripe. 
6 lb. flour. 
10 oz. white pepper. 



2 oz. mace. 

25 lb. water and ice. 

3 lb. salt. 

3 oz. saltpetre. 

4 oz. • sugar. 



SAUSAGE FORMULAS 153 

Polish Sausage: 

30 lb. fat pork trimmings 1^ lb. salt 

40 lb. sweet pickle meats 1>4 oz. garlic 

20 lb. tripe 1 oz. marjoram 

8 oz. mixed pepper 3 lb. sugar. 

10 lb. beef 

The tripe and sweet pickle meats are made fine in the silent cutter, ■ 
while the pork trimmings and beef are put through a Vs in. plate. Mix, 
add cereal, stuff in hog casings 12 in. long and cook 30 minutes at 155°. 
Yield, 98 lb. 

Polish Style Sausage 

50 lb. beef cheeks. 1 lb. 8 oz. black pepper. 

100 lb. beef trimmings. 15 lb. flour. 

30 lb. pork hearts. 6 oz. garlic. 

30 lb. tripe. 90 lb. water and ice. 

45 lb. regular pork trimmings. 9 lb. salt. 

45 lb. sweet pickle trimmings 6 oz. saltpetre. 

6 oz. marjoram. 12 oz. sugar. 

If meats cured ahead, figure salt, sugar and saltpetre accordingly. 
Stuff in wide stump or No. 1 hog casings and link 8 in. long. 

Pressed Luncheon Specialty 

(New England Pressed Ham) 

400 lb. dry cured extra lean pork trimmings. 
80 lb. dry cured extra lean beef trimmings. 

Grind beef trimmings through 7/64 in. plate of the grinder, then 
chop three minutes in silent cutter, adding 5 lb. of water to 100 lb. of 
meat. 

Minced Luncheon Specialty 
(In beef bladders) 

50 lb. lean pork trimmings. 50 lb. pork head meat. 

100 lb. beef trimmings. 20 lb. water. 

Use 3 oz. white pepper to 100 lb. meat. Cure meats ahead. Bladders 
to be selected to make weight from 5 to 8 lb. 

Delicatessen Luncheon Specialty 

25 lb. fresh lean pork head meat. 2 oz. sugar. 

10 lb. fresh backfat trimmings. 1 oz. saltpetre. 

10 lb. tripe. 1 lb. 6 oz. salt. 

5 lb. hog livers. ^ doz. eggs. 

2 lb. cracker meal. 1 gal. milk. 

4 oz. white pepper. 1 lb. butter. 

1 oz. mace. 6 oz. onions. 

Chop fine in silent cutter and bake in oven in 6 lb. tins. 

Southern Style Luncheon Specialty 
(In cloth bags) 

170 lb. dry cured beef head meat. 
400 lb. dry cured pork cheek meat. 



154 THE PACKERS' ENCYCLOPEDIA 

Grind beef head meat through 7/64 in. plate of grinder, then chop 
fine in silent cutter, adding 5 lb. of water to 100 lb. meat. Grind pork 
cheeks through 1 in. plate. 

Berlin Style Luncheon Specialty 

200 lb. dry cured lean pork trimmings. 

150 lb. dry cured beef trimmings. 

200 lb. dry cured pork cheek meat. 

Grind beef trimmings through 7/64 in. plate of grinder, then chop 
3 minutes in silent cutter, adding 5 lb. of water to 100 lb. meat. Grind 
pork cheeks through 1 in. plate. 

Prepared Luncheon Specialty 
(In cloth bags) 

200 lb. dry cured lean pork trimmings. 
150 lb. dry cured beef trimmings. 
200 lb. dry cured pork cheek meat. 

Grind beef trimmings through 7/64 in. plate of grinder, then chop 3 
minutes in silent cutter, adding 5 lb. of water to 100 lb. of meat. Grind 
pork cheek meat through 1-in. plate of Enterprise hasher. 



Cooked Sausage Formulas 

Liver Sausage 

500 lb. fresh hog livers. 10 lb. onions. 

100 lb. fresh hog rinds. 6 lb. white pepper. 

350 lb. fresh tripe. 24 lb. salt. 

70 lb. fat. 40 lb. flour. 

250 lb. snouts. 3 lb. marjoram. 

90 lb. jelly. 1 lb. thyme. 

Liver Pudding: 

25 lb. hog livers 10 lb. of cube fat 

30 lb. fat Dork trimmings lYz lb. salt 

10 lb. pig skins 8 oz. black pepper 

20 lb. tripe 3 oz. marjoram 

5 lb. hog giblets 1 lb. onions. 

The livers should be scalded and the pig skins cooked ; then put all 
the meat through a Y?, in. comb on the grinder, after which put all in a 
mixer and add cube fat and spices, and as much moisture as is necessary 
to make stuffing easy. This pudding is usually stuffed in hog bungs, 

then cooked 50 minutes at 170°. Yield, 105 lb. 

Head Cheese 

250 lb. ox lips. 2 lb. white pepper. 

150 lb. pickled pig ears. 15 lb. flour. 

300 lb. pickled pork snouts. 6 oz. coriander. 

100 lb. pickled pork rinds. 4 oz. thyme. 

90 lb. jelly. 6 oz. caraway, if required. 

6 lb. salt. 6 lb. onions, if required. 



SAUSAGE FORMULAS 



155 



Head Cheese: 



15 lb. beef tripe 
8 02. black pepper 
3 02. caraway. 



35 lb. pork ears 

20 lb. pork lips and snouts 

10 lb. pork skins 

20 lb. beef lips 

The ears, pork lips and snouts should be cooked 2 hours, the pork 
skins 1 hour and the beef tripe 4 hours, if green; if prepared, no cooking 
needed. The snouts, beef and pork lips and beef tripe should be put 
through the head-cheese chopper twice, while the ears and skins should 
be put through three times. Then add the spice and mix well. Stuff 
in hog stomachs and cook 2 hours at 175° Fahr. 



Suelse 

65 lb. pickled pig snouts. 

25 lb. D. C. or pickled pork cheeks. 

10 lb. tripe. -^ 

Blood Pudding: 

23 lb. beef blood 

34 lb. cooked tongue trims 

18 lb. tripe 

25 lb. cube fat 

Cook the tripe and put through 



12 lb. jelly. 
6 lb. 45-grain vinegar. 



8 o2. black peppei 

2 lb. salt 

3 oz. allspice 

2 oz. marjoram 

^ in. comb grinder, also cook the 



cube fat, put the cooked tongue trimmings through a 5-4 in. comb grinder, 
then mix all the meats with the blood and stuff in beef bungs. Cook 
at 200° for 3 hours. Yield, 92 lb. 



1 lb. onions 

3 oz. allspice 

7 oz. black pepper 

3^ 02. marjoram. 



Thuringer Style Blood Pudding: 

20 lbs. beef blood 

15 lb. sweet pickle snout meat 

15 lb. pig skins 

25 lb. cube fat 

25 lb. sweet pickle hog lips 

Cook cube fat and cut in cubes. All other meats should be put 
through head cheese grinder three times except skins, which should go 
through y?, in. plate on grinder. Then mix all meat with the blood and 
spices and stuff in hog middles. Cook 2 hours at 200° Fahr. Yield, 
91 lb. 



Blood Head Cheese 

SO lb. pickled pork ears. 
50 lb. pickled pork snouts. 
30 lb. pickled pork rinds. 
50 lb. pickled hog lips. 
35 lb. blood. 



3 lb. onions. 

4 lb. salt. 

1 lb. black pepper. 

4 oz. allspice. 



Tongue Sausage 

200 lb. S. P. hog tongue. 
200 lb. S. P. ox lips. 
200 lb. S. P. hog snouts. 

75 lb. hog rinds. 

60 lb. cut fat. 



150 lb. blood. 

8 lb. salt. 

3 lb. black pepper. 

5 oz. allspice. 

3 oz. ground cloves. 



156 THE PACKERS' ENCYCLOPEDIA 

Blood Sausage 

50 lb. hog rind, pickled. 5 lb. salt. 

40 lb. pickled ham fat. 5 lb. flour. 

140 lb. pickled snouts. 1^ lb. black pepper. 
75 lb. blood. 4 oz. allspice. 

50 lb. pickled ox lips. 2 oz. ground cloves. 

50 lb. fresh tripe. 

Veal Loaf 

75 lbs. boiled veal. 6 doz. eggs. 

10 lbs. boiled ham. J4 lb. black pepper. 

20 lbs. bread crumbs. 2 oz. sage. 

J4 lb. salt. 3 oz. cloves. 

% pt. onion juice. 2 oz. allspice. 

Chop the veal and ham fine, beat the eggs, and add the onion juice, 

then mix the entire contents together and put in an oven and bake until 
brown. 

Mince Meat 

800 lb. green apples. 550 lb. brown sugar. 

100 lb. dried apples. 10 lb. beef suet. 

98 gallons sweet cider. 75 lb. cooked meat. 

12 lb. citron. 16 lb. mixed spices. 

175 lb. currants. 2j4 lb. sodium benzoate. 
270 lb. seeded raisins. 

Dry or Summer Sausage 

Materials. — Summer sausage — or dry sausage, as it is more accurately 
designated — requires the very highest quality of meat products, and follow- 
ing are points with reference to meat qualities which should receive atten- 
tion: 

First, it is not safe to use pork or beef that has been cut more than 72 
hours. The sooner you use the trimmings after cutting, the better the bind- 
ing qualities. Therefore it is rather difficult to use shipped trimmings in 
manufacturing summer sausage. 

Second, it is quite necessary to watch the proportion of fat pork to the 
proportion of beef, as too much fat pork will seriously affect the binding 
quality of the sausage. 

The general gradings of the products going into summer sausage, from 
the standpoint of binding qualities, are as follows : 

Beef. — No. 1. Mixed beef trimmings, shank meat, boneless chucks. 
No. 2. Weasand meat, hanging beef tenderloins, beef cheeks. No. 3. Num- 
ber two beef cheeks, sheep hearts. 

Pork. — No. 1. Extra lean large pieces pork trimmings ; butts. No. 2. 
Regular pork trimmings, small pieces ; head meat. 

The following kinds of meat are not used for the best grades of sum- 
mer sausage : Beef hearts, hog hearts, tripe and ox lips. 

Smoking Summer Sausage. — In starting the fire in the smoke house, 
use as little wood as possible, say one stick of ash cord-wood, with only 



SAUSAGE FORMULAS 157 

enough fire to keep the sawdust smoldering and not blazing. Keep adding 
sawdust until you have sufficient fire to scatter it over the entire bottom of 
the smoke house, keeping the sawdust ignited only from the coal of the 
wood with which you first started the fire, which generally lasts through 
the entire 24 or 48 hours. If your smoke houses are naturally cold, it may 
be necessary for you to keep more fire than has been mentioned, in order 
to keep to temperature up to 70°. 

Smoking summer sausage requires the greatest possible care. If the 
temperature is allowed to get too high and remain any length of time, your 
sausage will sour. If the fire is kept too low and the smoke is too dense, 
the sausage will have a smoky ring, the same as if it had not been dried 
properly before being put into smoke. 

Drying Summer Sausage. — -After the sausage is smoked it is taken to 
the drying room, which should be held at a temperature of 46° to 53°, the 
proper temperature being 48°, if it can be obtained. The drying room 
must be fitted with steam coils running beneath the sausage and around the 
sides of the rooms, and must also be supplied with plenty of windows, for 
at all times the windows must be kept open a little to allow fresh air to 
enter, no matter how cold the temperature. If the weather is damp, the 
window nearest the top of the room should be opened a little. If the room 
is supplied with fans, they should be kept going and the windows closed, 
steam to be turned on to dry the atmosphere, providing the weather is not 
too warm and the room can be kept as low as 53°. 

Summer sausage in hog bungs can stand more draught or air than sum- 
mer sausage in beef casings ; consequently, beef casings are hung nearer 
the center of the room, where they vpill get plenty of fresh air, but no 
draught. 

By modern mechanical methods of air conditioning the sausage-maker 
can turn out a product of good color, relatively free from mold. Goods 
made under these conditions can be shipped direct from the dry room, 
and do not have to be washed. This apparatus is somewhat expensive, 
but gets the best results. 

Summer sausage is usually sold in three different weights : 

First. New sausage between 10 and 25 days after smoke. 

Second. Medium dry, from 30 to 60 days. 

Third. Dry, 90 days and over. 

In case summer sausage is not sold in a reasonable length of time, it 
may be packed in boxes and carried in a temperature of 36° above zero. 

Before shipping, however, it is advisable to take it out and wipe it well 
before repacking. 

Summer Sausage Formulas. — Following are formulas for dry sausage 
which have been tried out with success : 



Cervelat 



40 lb. beef chucks, closely trimmed. 
90 lb. pork trimmings, closely trimmed. 
20 lb. shoulder fat. 
5 lb. salt. 

2 oz. whole pepper. 
12 oz. white pepper. 

3 oz. saltpetre. 



158 THE PACKERS' ENCYCLOPEDIA 

The beef should be ground through an Enterprise 7/64 in. plate, after 
which it is placed on a rocker with the fat and seasoning and rocked for 
about five minutes. Then the pork trimmings and the fat are added and 
the whole rocked from 25 to 30 minutes, according to the speed of the 
machine, which should be from 52 to 54 strokes a minute. After the meat 
has been rocked, it is taken to a cooler, where the temperature is not lower 
than 38° or higher than 40°, and spread upon benches for this purpose, 
about ten or twelve inches thick. There it is allowed to remain for three 
days, after which it is stuffed by hand machines into hog bungs or beef 
middles, as required. 

The sausage is then taken to a room where there is plenty of air but no 
draughts and allowed to hang for two or three days, according to the 
weather, at a temperature of 50°. If the weather is damp, great care must 
be taken that the sausage does not slime, and it is sometimes necessary to 
keep the temperature up to 55°, in order to keep the room as free from 
dampness as possible. If the sausage commences to slime, there is great 
danger of its turning sour or becoming hollow in the center. 

In this case it is necessary for the sausage to be put into smoke sooner 
than otherwise, as the smoke of course stops the slime. But if it is put into 
smoke too soon the sausage will have a dark ring, and this is almost as 
serious as if the sausage had turned sour. Again, if the heat is too severe 
on the sausage, or the temperature of the smoke houses is not watched and 
is allowed to get too high, the sausage will sour. 

When the sausage is ready for smoke, under f^orable circumstances, 
it should be hung in a smoke house where the temperature reaches 70° or 
72°, at which point it must be kept «through the entire process of smoking, 
which consumes about twenty-four hours for beef middles and 48 hours for 
hog bungs, according to the weather. 

Hohtciner 

50 lb. shank meat. 

10 lb. fresh beef cheek meat. 

30 lb. fresh pork trimmings. 

10 lb. pickled pork trimmings. 

30 lb. fresh pork cheek meat. 

20 lb. shoulder fat. 

Same seasoning as Cervelat. 

Shank meat, beef cheek meat and pork meat are ground through the 
Enterprise 7/64 in. plate. Pickled pork trimmings are ground through the 
Enterprise 7/64 in. plate. Shoulder fat is cut into small pieces, but not 
shaved. Ground material and shoulder fat are put on the block with the 
seasoning, and chopped five or ten minutes, when the pork trimmings are 
added, the whole being chopped 15 or 20 minutes. This meat is very coarse, 
and after chopping should be mixed in a mixer for three or four minutes, 
when it is taken to the cooler and handled the same as Cervelat, after which 
it is stuffed by hand stuffers into large beef rounds. 

It is then allowed to hang in the same room where green Cervelat is 
hung, and about the same length of time, the same precaution being taken 
with this as with Cervelat as to slime, etc. This sausage is to be handled 
very carefully in smoke, as too much heat wrinkles it, and the object of 



SAUSAGE FORMULAS 159 

smoking is to impede drying and prevent this sliming, which is done mostly 
when the weather becomes warm. 

A great deal of Holsteiner is allowed to dry naturally without smoking, 
and where you have plenty of room it is better for the sausage to dry 
naturally than to smoke it, especially in the winter time. However, in damp 
weather, and through the summer months, it is always advisable to smoke 
it a little. 

This sausage can be made throughout the summer, providing drying 
rooms can be regulated so as to keep cool and dry. 

B. C. Salami. — This sausage is identically the same as Holsteiner, han- 
dled the same in every respect, and stuffed in beef middles, 11 inches in 
length, which give it its name. Beef Casing Salami. The same care is 
necessary with this sausage as with Holsteiner from the time it leaves the 
block until it is ready for shipment. 

Szvedish Mettwurst -_^ 

125 lb. fresh boneless chucks. 12 oz. white pepper. '! 

25 lb. fresh pork trimmings. 6 oz. coriander. 

20 lb. shoulder fat. 3 oz. saltpetre. 

4 lb. salt. 

Chopped a little finer than Holsteiner or B. C. Salami, but not as fine 
as Cervelat. Chucks are trimmed and salted on a bench over night with 
about 3 pounds of salt to 100 pounds of meat. Handled in other respects 
the same as Cervelat. Stuffed in beef middles; and instead of tying the 
end, use a short wooden skewer. 

Immediately after the sausage is stuffed it is put into vats holding about 
800 pounds of sausage, and covered with plain pickle, about 65° strength. 
Allow to remain in pickle three days, then hang up in same room with 
green sausage. Allow to hang until moderately dry, which will take from 
two to three days. Put into smoke and handle identically the same as 
Cervelat in beef middles. 

D' Aries Summer Sausage 

75 lb. lean beef trimmings. 6 oz. sugar. 

75 lb. lean pork trimmings. 6 oz. crushed white pepper. 

5 lb. salt. 4 oz. whole white pepper. 

2 oz. saltpetre. 2 oz. garlic. 

Run beef once through % in. plate on grinder ; then put through rocker 
with pork trimmings for four minutes, the rocker to make 54 revolutions 
per minute. 

H. C. and B. C. Cervelat 

65 lb. pork trimmings. 3 lb. flour. 
15 lb. pork cheek meat. 1 lb. sugar. 

70 lb. beef trimmings. 4 oz. saltpetre. 

12 oz. pepper. 

150 lb. 531^% pork product. 

5 lb. salt. 46%% beef product. 

Cappicola ; 

100 lb. cured boneless pork 2 oz. fennel seed, 

ham butts. 100% pork product. 

1 lb. 8 oz. cayenne pepper. ■ 



160 



THE PACKERS' ENCYCLOPEDIA 



Milano 

105 lb. pork trimmings. 
60 lb, beef trimmings. 

165 lb. 



6 lb. salt. 

1 lb. 4 oz. pure spices. 

1 oz. garlic. 

63.6% pork product. 

36.4% beef product. 



Sorrento Salami 

148 lb. pork trimmings. 
17 lb. beef trimmings. 

165 lb. 



5 lb. salt. 

1 lb. 4 oz. pure spices. 
80% pork product. 
20% beef product. 



Pcppcroni 

60 lb. pork trimmings. 
90 lb. beef trimmings. 



8 oz. pepperoni. 
2 oz. pepper. 
^ oz. fennel seed. 



150 lb. 


40% pork product. 


5 lb. salt. 


60% beef product. 


12 oz. sugar. 




Gothacr 




120 lb. pork trimmings. 


4 oz. saltpetre. 


30 lb. beef trimmings. 


1 lb. sugar. 




12 oz. pepper 


150 lb. 


80%c pork product. 


5 lb. salt. 


20% beef product. 


1 lb. flour. 




Export Gotchorg 




50 lb. pork trimmings. 


4 oz. saltpetre. 


40 lb. pork cheeks. 


12 oz. pepper. 


60 lb. beef trimmings. 


1 oz. cardamom. 




1 oz. coriander. 


150 lb. 


60% pork product. 


5 lb. salt. 


40% beef product. 


1 lb. sugar. 





Landjaegcr 

60 lb. pork trimmings. 

90 lb. beef trimmings. 

150 lb. 

5 lb. salt. 

2 oz. garlic. 

1 lb. sugar. 



4 oz. saltpetre. 
12 oz. pepper. 
3!/2 oz. cherry wine. 

3 oz. caraway seed. 
40% pork product. 
60% beef product. 



Lyon 

140 lb. pork trimmings. 
10 lb. beef trimmings. 

150 lb. 
5 lb. salt. 
12 oz. pepper. 



12 oz. sugar. 

4 oz. saltpetre. 

1 oz. garlic. 
Ys oz. allspice. 
931^% pork product. 
6^% beef product. 



A SAUSAGE AND PROVISION PLANT 



161 



H. C. and B. C. Aries Frisses 
110 lb. pork trimmings. 
40 lb. beef trimmings. 

150 lb. 
5 lb. salt. 
12 oz. pepper. 

Mortadella * 

125 lb. pork trimmings. 
25 lb. veal or beef trimmings. 

150 lb. 
5 lb. salt. 
1 oz. saltpetre. 
12 oz. sugar. .^^^ 

Farmer Holsteiner 

50 lb. pork trimmings. 
10 lb. pork hearts. 
20 lb. pork cheeks. 
70 lb. beef trimmings. 



150 lb. 
5 lb. 



salt. 



12 oz. sugar. 
4 oz. saltpetre. 
2 oz. garlic. 
ys oz. allspice. 
73y3% pork product. 
26^% beef product. 



5 oz. pepper. 

2 oz. garlic. 

1 lb. curacao. 

8 oz. alcohol. 

8 oz. gelatine. 
83^,% pork product. 
16^% beef product. 



4 lb. flour. 

1 lb. sugar. 

4 oz. saltpetre. 
12 oz. pepper. 

1 oz. coriander. 
53j^% pork product. 
4674% beef product. 



Domestic Goteborg 

50 lb. pork trimmings. 
20 lb. pork cheeks. 
10 lb. pork hearts. 
70 lb. beef trimmings. 

150 lb. 
5 lb. salt. « 
3 lb. flour. 



1 lb. sugar. 

4 oz. saltpetre. 
12 oz. pepper. 

1 oz. cardamom. 

1 oz. coriander. 
53^% pork product. 
46^% beef product. 



Wholesale Sausage Factory and Provision Plant 

On Page 162 is shown a typical arrangement of a wholesale sausage 
manufacturing plant which also produces hams, bacon, boiled hams and 
certain other specialties. The layout covers fulty the various departments 
in a conveniently arranged manner. 

Raw products are received on the loading platform, from whence they 
are conveyed either into the cooling rooms or are lowered by means of an 
elevator into a basement for storing. 

The product can conveniently be taken into the cutting and manufac- 
turing room from either the basement or the refrigerators. The cured 
sausage meats are usually taken from the cooler, brought into the manufac- 
turing room, put through the hasher, cutter and mixer and then into the 
stuffers. 

The illustration shows an overhead track located between two stuff- 
ing tables, so that the link sausage from both tables may be easily placed 
on the carrier and from there conveyed into the smoke houses. 



162 



THE PACKERS' ENCYCLOPEDIA 



I 




Layout of Wholesale Sausage Factory and Provision Plant 



MEAT CANNING 163 

The six smoke houses are of different sizes, for sausage, hams and 
bacon, and the plan also shows a smoke house alley for the quick removal 
of any smoke when the smoke house door is open. This is a feature very 
often overlooked by builders of smoke houses, but leading architects try to 
provide for it in every modern plant now designed. 

After the products leave the smoke houses they pass through the cook- 
ing and boiling room. This room is provided with vats for boiling of 
bologna and cooking of hams. A few boning tables also are shown, and the 
ham press ; and the finished product can be removed from this point out 
onto the platform or into either one of the two coolers. Cutting tables for 
boning out meats, hams, etc., are also provided in the main cutting room. 

The shipping room is under observation of the office at all times, and 
a little retail store is provided in the front. 

The basement is used for the storing of raw products, and the rear 
department for smoke house firepits, while the part under the coolers, 
shipping, cutting and manufacturing rooms is for coolers and freezers. 

MEAT CANNING 

The object of canning meat is to preserve and protect it for future use. 
The principle employed is that of the destruction of all the microorganisms 
or bacteria and yeasts by means of heat after the product is placed in an 
air-tight receptacle, tin usually being employed. The sterilization process is 
accomplished by means of sufficient heat, by steam pressure, or two or three 
successive boilings in water are sometimes employed for certain classes of 
meat products. The latter process is not quite so sure as the former. The 
successive boilings are necessary, due to the fact that some organisms are 
spore producers, which means that they are very resistant in certain stages 
of their development and therefore it is necessary to heat them a second or 
third time so that this particular class of organisms may be killed when they 
are in the vegetative state. 

Various machines have been developed to aid the canning process, such 
as the stuffing machines, vacuum machine, can-washing machinery, capping 
machinery, soldering machinery, etc. It will not be necessary here to enter 
into the various details relative to the operation of these different machines, 
as that is supplied by the manufacturer. It should be stated, however, that 
the best of machinery and good quality tin should always be used, for one 
of the greatest sources of loss in canning departments is that produced by 
"leaks," which means that both the value of the can and the product is 
practically destroyed. It is a dangerous practice to reprocess leaky cans, for 
there may be developed poisonous by-products from the result of bacterial 
action which may cause sickness or even death. 

In processing in steam retorts a temperature of 250° Fahr. is generally 
used, sometimes 260°, the length of time depending upon the size of the 
tins to be processed and the product contained therein. 

While the meat canning business has had its ups and downs, there will 
always be a consistent demand for canned meats. There are yet in both 
hemispheres great fields for development. The building of railroads, the 
opening up of new country, the felling of forests, mining, and many like 
occupations are of such character that meats preserved in this manner will 
be demanded. 



164 THE PACKERS' ENCYCLOPEDIA 

Formulas. — Following are a number of formulas representative of 
various classes of canned meat products which will be of interest to those 
engaged in canning : 

Ox-Tail Soup 

125 gallons water. 20 lbs. chopped turnips. 

J/2 gallon sherry wine. ^ lb. whole cloves. 

1 quart of caromel. yi lb. ground black pepper. 

1,000 lbs. ox tails. %. lb. bay leaves. 

10 lbs. oil. 5 lbs. salt. 
30 lbs. chopped onions. 

"Bring the above to a boil and allow to simmer for 2 hours. 
Process: ^-Ib. cans, 40 minutes, 250°; J/2-lb. cans, 50 minutes, 250°. 

Mock Turtle Soup 

60 gallons water. 5 lbs. chopped turnips. 

1 gallon sherry wine. J/2 lb. whole cloves. 

55 calves' heads. ]4- lb. sweet marjoram. 

25 lbs. calves' livers. 5^2 lb. white pepper. 

60 calves' hearts. 2 lbs. green pot herbs. 

50 lemons. ' 10 lbs. butter or oil. 

1/^2 pints Worcestershire sauce 8 lbs. flour. 

5 lbs. chopped carrots. 3 lbs. salt. 

5 lbs. chopped onions. 
Cook for 3 hours. Process as for ox-tail soup.^ 

Plain Soup Stock 

1,000 lbs. of beef meat and bones. 10 lbs. celery or celery seed. 

125 gallons water. 1 lb. whole cloves. 

25 lbs. chopped onions. 14 lb. thyme. 

25 lbs. chopped carrots. ^ lb. bay leaves. 

25 lbs. chopped turnips. 
The bones should be cracked to expose the marrow and after cold water 
is added bring to a boil and skim. Allow to simmer for six hours, then 
add the vegetables and spices and allow to simmer for two hours before 
adding the bay leaves. Add enough water to make 125 gallons ; then strain 
and remove the grease. 

Consomme 

500 lbs. of lean beef. 10 lbs. chopped carrots. 

500 lbs. veal knuckles. 35 lbs. of oil or butter. 

125 gals, water. 1 lb. pepper. 

25 lbs. chopped leeks. ^ lb. bay leaves. 

25 lbs. chopped celery. % lb. thyme. 
Bring to a boil and allow to simmer for six hours. 

Potted Ham 

10 lbs. ham meat. J4 lb. cloves. 

l,^ lb. mace. 1 oz. bay leaves. 

Cover the ham with water then bring to a boil and allow to simmer 
for 4 hours. Grind the mixture to a paste and add 54 lb. of white pepper, 
54 oz. cayenne pepper, 2 oz. powdered salt. Process the same as for 
beef. 



MEAT CANNING 



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166 THE PACKERS' ENCYCLOPEDIA 

Potted Tongue 

75 lbs. salted tongue. 2 oz. powdered all-spice. 

25 lbs. salt pork. 1 oz. coriander seed. 

3 lbs. salt. J/^ oz. bay leaves. 

y^ lb. ground black pepper. 1 pt. onion juice. 

2 oz. powdered cloves. 

Soak the tongues for 12 hours in water, add fresh water, then bring 
them to a boil, allow to simmer for 4 hours, grind fine and mix. The 
process is the same as for Potted Beef. 

Beef Tongues 

. These are soaked in water for 12 hours, then add fresh cold water 
and bring to a boil, let simmer for 2j4 hours, then remove the skins and 
put in cans. Process : 1 lb. can large tongue 250° for 2% hours ; 1 lb. can 
medium tongue, 250° for 1% hours; 1 lb. can small tongue, 250° for 1 hour. 

Pig Tongues are handled the same as beef tongues, except the proc- 
ess is as follows: 6 lb. cans, 250°, 2]/2 hours; 3 lb. cans, 250°, 2^4 hours; 

2 lb. cans, 250°, lJ/2 hours; 1 lb. cans, 250°, 1 hour. 

Sheep Tongues are handled the same as pig tongues. 
Potted Beef 

90 lbs. beef meat. 2 lbs. black pepper. 

20 lbs. salt pork. % lb. cayenne pepper. 

3 lbs. salt. 1 oz. nutmeg. 
1^ lbs. mixed spices. » 

The beef should be put into boiling water and cooked till tender. Put 
the pork in cold water, bring to a boil and cook for 3 hours; then grind 
the beef and the pork to a paste and mix thoroughly with salt and spices. 
Process: 1 lb. cans, 250°, 1 hour; 14 lb. cans, 250°, ^ hr. ; % lb. cans, 
250°, 40 minutes. 

Roast Beef: 

Remove from the fire when about half roasted, then pack in tins, 
and cover with a little gravy, well spiced. Process: 3 lb. cans, 230° for 

3 hours ; 2 lb. cans, 230°, 2^ hours ; 1 lb. can, 230°, 12 hours. 

Corned Beef: 

A word or two relative to the curing of corned beef will not be 
amiss here, as the process has undergone a radical change recently. It 
used to require from 12 to 15 days to prepare corned beef and get it into 
the tins. Now it can be accomplished in the same number of hours by 
using the following short cure method. 

Depending upon the quality, the beef to be corned should be cooked 
for six hours, at 158° F. The same kettles used for cooking may be 
used for curing. After cooking, the soup should be drained off and 25° 
pickle containing the maximum amount of saltpeter or nitrate of soda 
used in any pickle should be added, the temperature of the same being 
140° F. It is important to use 70% of second pickle and only 30% of 
new pickle. Little or no sugar in the formula is required. 

Pickling will require six hours, during which time the product should 
be constantly agitated. The temperature should be down to 120° F. at 
the end of that period. 



ANIMAL GLANDS 167 

After curing, the beef is cut into pieces, put in cans and covered with 
juice composed of one-half bouillon in which the beef has been boiled 
and one-half bouillon from calves' feet. The latter may be flavored with 
laurel cloves and a little nutmeg. Processing should take place as follows: 
3 lb. cans, 240°, 3^ hours; 2 lb. cans, 240°, 2^ hours; 1 lb. can, 240°, 
1J4 hours. 

Spices. — Depending upon the class of trade and other controlling fac- 
tors, each canner has prepared various formulas and spicing methods. 
Following is a list of spices ordinarily used in meat canning : 

Sage, marjoram, savory, rosemary, cloves, coriander, basilic coriander, 
cinnamon, bay leaves, mace, nutmeg, Hungarian paprika, yellow pepper, 
cayenne pepper, red pepper, white pepper, black pepper, thyme. 

ANIMAL GLANDS 

The packer killing any considerable number of animals may do well to 
calculate the profit to be obtained by the saving of various ductless and 
other glands, also hog stomach linings, all of which if properly saved and 
cared for may find ready sale to the manufacturer of biological products. 

The following glands from cattle are frequently saved : 

Thyroid gland. This gland lies close to the larynx, is of a dark color, 
somewhat resembling a leech. A pound may be recovered from 25 cattle, 
at a cost of about twenty cents. The extract from this gland is used by the 
medical fraternity in treating simple goiter and in supplying subjects 
deficient in thyroid substance. 

Thymus gland. These glands are known to packing house men as neck 
sweetbreads. They lie close to the breast on the outside, at a point where 
the arteries flow from the body to the head. In calves and young cattle 
this gland sometimes weighs 2^ to 3 lbs. In cattle over 3 years old this 
gland is very small, and in six-year-old cattle it fades away to practically 
nothing. Thymus substance is used by physicians in treating rickets. 

Suprarenal gland. Two of these glands are found in each animal, 
lying close to the kidney, being about the size of a lima bean. The suprare- 
'nalin substance is used as a styptic to stop blood flow, as a heart stimulant, 
and for cobra bites. 

Parotid gland. These very small glands lie close to the ear; they are 
of a dark gray color and difficult for the inexperienced to discover. They 
are best removed from the head when the cheek meat is cut off. They are 
used by physicians in treating subjects deficient in saliva. 

Pituitary gland. These are found at the base of the brain in sphenoid 
bone. This is a very important gland, its use in surgery for preventing 
shock and relieving gas pains, and also its use in cases of obstetrics having 
been thoroughly demonstrated by the medical profession. 

Mammary gland. These are best removed from young heifers, not 
over two years old, and when manufactured for medicinal purposes are 
used in cases of menstrual disorders. 

Pineal gland. The pineal gland is found on the surface of the brain 
and appears like a small white worm about three-quarters of an inch long. 
Immediately upon removal, which is done just before removing the brain 



168 THE PACKERS' ENCYCLOPEDIA 

from the skull, it should be placed in ice water. It is used in treating 
cases of mental backwardness. 

Spleen. The spleen when saved is dessicated and is generally used for 
supplying iron to the system. 

Ovaries. The ovaries of pregnant cows and sows are frequently saved ; 
they are usually a light pink in color. The substance manufactured from 
them is used in cases of surgical and natural menopause, in menstrual 
troubles and ovarian disturbances. 

The pancreas gland when saved is desiccated and used for predigesting 
foods like milk, starch, fat, etc. 

The orchic gland when saved is used in cases of sexual neurasthenia. 

Parathyroid glands. These are very small glands found at the root of 
the tongue. The substance manufactured from them is used in cases of 
paralysis agitants ; also in cases of tetanus. 

The thyroid, ovary and pancreas glands are frequently saved from 
hogs as well as from cattle, and in addition the stomach lining of hogs 
free from connective and fatty tissue is usually saved for the manufacture 
of pepsin, an important pharmaceutical preparation. In saving this lining, 
it should be washed gently in cold water, just enough to free it from dirt, 
and then packed in ice until used. Four or five linings are required to make 
a pound. 

The glands usually saved from sheep are prostate, suprarenal, thyroid 
and thymus. The description and location of these K similar to those found 
in cattle. 

Glands are not packed in salt of any kind, but are usually packed in 
open-head tierces. If they are used within thirty-six hours they are pre- 
served by packing in ice and holding in a refrigerator temperature of about 
36°. If they cannot be used within three days' time, then they are held in 
storage at 15° above zero. If held longer, or for export, they are packed 
in salt. 

Gallstones. — Although they are not animal glands, gallstones may 
be properly referred to here. Good, yellowish unbroken gallstones are' 
of high value and are saved for export to the Far East. They are found 
in the gall bladders of cattle and sometimes in the bladders of horses. 
The shape is round, oval or square. Gallstones should never be dried in 
sunlight, but carefully wrapped up in a thin rag and exposed to the heat 
of a stove or radiator, placed in a room with excellent ventilation. 
Unsufficiently dried gallstones will break or burst easier than well-dried 
stones. Broken stones are worth half the value of good, sound stones. 



PACKINGHOUSE CHEMISTRY 169 

PACKING HOUSE CHEMISTRY 

Packing house chemistry includes, among other things, the control by- 
chemical analysis of an almost endless variety of materials, including not 
only the principal products and by-products, but also many, if not most, of 
the raw materials necessary in the conduct of the packing business. 

It is impossible to give in the available space more than a few of the 
most commonly used and most necessary methods for the analysis of pack- 
ing house byproducts and purchased materials. It will be necessary, there- 
fore, to confine this article to the methods of analysis of such products as 
fertilizers, tallows, greases, etc., and of such materials as salt, saltpeter and 
sugar. 

Sampling of Materials 

The sampling of materials is of at least as. much importance as the 
analysis of the sample. Proper sampling is a matter of good judgment, 
experience and unremitting care on the part of the sampler. 

It is obvious that if a sample is not truly representative of the partic- 
ular lot of material from which it was drawn, it makes no difference 
whether the analysis of that sample is correct or not. A handful of sam- 
ples drawn at random from a pile cannot be expected to represent the 
pile. Samples must be drawn from all parts of a pile, bulk carload, bin, 
etc., and the coarser the material, the larger must be the sample. This is 
particularly true of heterogeneous materials, such as, for example, un- 
ground bone tankage, in which it is important to get a fair proportion of 
both bone and meat. 

When materials are packed in bags, barrels, drums, etc., a representa- 
tive number of packages must be sampled. When the lot to be sampled 
includes only a few packages, a sample should be taken from each package. 
When a carload, say of fifty, one hundred or more packages is to be 
sampled,-at least five and preferably ten per cent of the number of pack- 
ages should be sampled. Frequently it will be necessary to sample top, 
center and bottom of barrels, where a core cannot be obtained. Materials 
like salt, saltpeter and sugar, which do not require grinding, should be 
as carefully sampled as any other materials. 

In the case of fats and oils, sampling is not very difficult, as suitable 
triers both for tierces and other packages, as well as for tank cars, have 
long been standard tools in the industry. 

The carefully drawn sample must be quartered down in the usual 
manner on a clean surface, taking care to reduce larger pieces to a 
smaller size during the process of quartering. In general, the coarser the 
material, the larger the sample which should be delivered to the chemist. 

Fats and oils also need careful attention with regard to thorough 
mixing and subdivision into smaller samples for analysis, particularly in 
the case of low grade fats containing considerable amounts of moisture 
and suspended impurities. 

All samples which are not air-dry, that is, carry so much moisture 
that they will lose weight on exposure to the air, must be collected and 
delivered to the chemist in suitable air-tight containers. On such samples 
a double moisture determination must be made in many cases and only 



170 THE PACKERS' ENCYCLOPEDIA 

experience can tell in which cases the double moisture determination is 
not necessary. It is always necessary in the case of wet tankage, blood, 
bone, etc., frequently in the case of wet salt, and the procedure is described 
below. 

Fertilizer Materials 

Blood, Tankage, Bone, Etc. 

Sampling. — In the case of wet samples a moisture determination is 
made on a comparatively large portion of the sample as received, say 
500 or 1,000 grams. This may be dried on special shallow trays or on 
tin pail covers of suitable size, preferably at a temperature of 70° C. 
(158° F.) in a suitable oven with forced draft. The sample is air dried 
in this manner, so that it can be properly ground or otherwise reduced to 
the requisite fineness. 

The amount of moisture lost in this drying is added to the moisture 
determined on the finely ground sample as described below. 

Dry materials are ground, reduced by quartering and the final sample 
ground so as to pass a thirty or forty mesh sieve, depending on the 
material. The finer a sample can be ground for analysis, the more nearly 
uniform it will be and the easier it will be to obtain a satisfactory weighed 
portion for analysis. 

Moisture. — In samples of shipments of dried blood and ground tank- 
age, the moisture is determined both on a representative portion of the 
sample as received and also on a portion of the* finely ground sample, 
prepared for analysis. Five to ten grams of each sample afe weighed 
into suitable dishes, preferably shallow aluminum dishes, provided with 
well-fitting covers, so that the dried samples will not gain weight while 
on the balance. The samples are dried in a suitable oven at 105° C. 
(221° F.) to constant weight. Five hours is usually sufficient. On re- 
moving the samples from the drying oven, they should be covered, col- 
lected in a desiccator and weighed. The loss in weight is calculated to 
moisture. 

Nitrogen (Ammonia). — The method used is essentially the Kjeldahl- 
Gunning-Arnold method, as described in Official Methods, A. O. A. C. 
(1920), p. 7. 

Reagents. — Potassium Sulphate : The powdered potassium sulphate 
used for pharmaceutical purposes is satisfactory. 

Sodium Hydroxide Solution : Dissolve the entire contents of a freshly 
opened ten-pound tin of granular caustic soda in an equal weight of 
water in an iron kettle. When completely dissolved, allow to stand over 
night in order to allow the carbonates to settle out. Next morning siphon 
off the clear Hquid and then dilute the clear solution to a density of 1.38, 
or about 35 per cent, which usually takes about ten pounds of water. 
For routine use, the sodium thiosulphate used in the distillation of the 
ammonia may first be dissolved in a little water and added to the sodium 
hydroxide solution before dilution. 

Congo Red Indicator: Dissolve 1 gram of congo red (Gruebler) in 
10 cc. of alcohol and 90 cc. of water. 

N/2 Hydrochloric Acid : Standardized preferably against pure potas- 
sium acid phthalate. Any other pure standard substance usually employed 
for this purpose may be used instead. 



PACKINGHOUSE CHEMISTRY 171 

N/4. Potassium Hydroxide : This must be free from carbonates and 
standardized against standard N/2 hydrochloric acid. 

Apparatus. — Care of the Still : In addition to running blanks when- 
ever fresh lots of sulphuric acid, caustic soda and potassium sulphate are 
opened up, the still must be cleaned thoroughly by steaming out. Fill the 
650 CO. Kjeldahl flasks about one-half full of tap water and connect as 
in the nitrogen determination. Turn off the flow of water on the con- 
densers and allow the steam to pass from the receiving bulb with distilled 
water and permit the condensers to cool before turning on the water. In 
this way all-glass condensers may be used without danger of breakage. 
The rubber stoppers on the distilling bulb must be watched and replaced 
when necessary. 

The most satisfactory distillation will be obtained, with least break- 
age of Kjeldahl flasks, by use of a fairly low flame, placed directly under 
the middle of the flask until the boiling point is reached, when it should 
be shifted to one side, thus producing a rolling motion in the solution. 
If the flame is placed to one side before the boiling point is reached, the 
strain on the glass at point of contact with the support will tend to break 
the flasks. It is always better to have a low flame close up than to have 
a high flame far below the flask. 

Determination. — Spread the properly prepared sample on a sheet of 
glazed paper, mix thoroughly and weigh the proper factor weight on a 
nitrogen-free filter paper. An 11 cm. filter, such as S. & S. No. 597, 
Swedish IF, Whatman's No. 1, or equivalent, answers this requirement. 
Care and judgment are required to get a representative sample on the 
balance pan. Roll up each weighed portion in its filter paper and drop 
it into a 650 cc. Kjeldahl flask, then add 5 grams of potassium sulphate 
and 0.5 gram of pure mercury, followed by 25 cc. concentrated sulphuric 
acid, and digest. Continue the digestion for not less than two hours after 
final color has been reached. Usually the entire digestion is complete in 
about three hours. Blank determinations must be made whenever a new 
lot of sodium hydroxide solution, potassium sulphate or of sulphuric acid 
are begun. Such blanks are determined on 2-gram portions of pure 
sugar, such as Crystal Domino sugar. 

When the digestion- is finished, cool, dilute with 250 cc. of water, add 
a little granulated zinc and then 2 grams of sodium thiosulphate with the 
necessary quantity, about 100 cc, of sodium hydroxide solution. Distill 
off not less than 200 nor more than 250 cc. into a 500 cc. Pyrex Erlenmeyer 
flask, containing N/2 hydrochloric acid. Allow the receiving bulb to drain 
for a few minutes after lowering the flask and wash the tip with distilled 
water before removing flask. Titrate with N/4 potassium hydroxide, 
using Congo red indicator in the least possible quantity, so as to make the 
change in color as sharp as possible. About ten drops are usually required. 

The quantities of N/2 hydrochloric acid to be drawn off are shown 
in the following table : 

Sample N/2 Acid 

Regular tankage ... 1.7034 grams 20 cc. 

Blood and concentrated tankage 1,7034 grams 40 cc. 

Bone 1.7034 grams 10 cc. 

The number of cc. N/2 hydrochloric acid neutralized by the ammonia 
gives the percentages directly as follows : 



172 THE PACKERS' EXCYCLOPEDIA 

Factor Weight Each cc. N/2 Hydrochloric Acid 

Used Neutralized is Equivalent to : 

1-7034 0.57c ammonia 

0.8517 0.259c ammonia 

1-4010 0.5% nitrogen 

0-7005 0.2Src nitrogen 

For the determination of nitrogen or ammonia in other materials, 
such as sulphate of ammonia, nitrates, mixed fertilizers, etc., the Official 
Methods of the Association of Official Agricultural Chemists ( 1920) 
should be consulted. 

The following factors are used for the conversion of nitrogen to 
ammonia and protein : 

Ammonia = Nitrogen X 1.2155 
Protein = Nitrogen X 6.25 

Phosphoric Acid: (Volumetric Method) 

This method is used for tankages, bone meals, acid phosphates and 
mixed fertilizers. 

For purposes of settlement or in case of controversy with official con- 
trol or other laboratories, the gravimetric method must be used. See Of- 
ficial Methods, A. O. A. C. (1920) p. 1. 

Reagents. — Molybdate Solution : Make up the fallowing two solutions : 

I. Molybdic Acid 85% 60 gm. 

Ammonium Hvdroxide (sp. gr. 0.90) 75 cc. 

Distilled Water 150 cc. 

II. Nitric Acid (sp. gr. 1.42) 250 cc. 

Distilled Water 400 cc. 

Pour solution I slowly and with constant stirring into solution II. 
Keep the mixture in a warm place over night, or until a sample deposits 
jio. yellow precipitate of ammonium pho^pho-xnolybdate when warmed to 
40° C. Decant the clear solution as completely as possible and to every 
950 cc add 50 cc of nitric acid (sp. gr. 1.42). If the solution is not per- 
fectly clear and brilliant, it must be filtered before use. 

Ammonium Nitrate Solution: A 5% solution of commercial nitrate, 
free from phosphate, in distilled water. 

N/2 Potassium Hydroxide : To be standardized against standard N/2 
hydrochloric acid prepared as described under Determination of Nitrogen. 

N/4 Nitric Acid : To be standardized against standard N/2 hydro- 
chloric acid prepared as described under Determination of Nitrogen. 

Preparation of Solution. — The usual factor weight of sample is 3.7043 
grams and this weight is used for all totals' except phosphate rock, bone 
meal, and acid phosphate. 

Determin-ation. — Digest in a 300 cc Kjeldahl flask with 30 cc nitric 
and 10 cc hydrochloric acid. Boil down to a volume of about 10 cc, add 
10 cc of nitric acid and 50 cc of water and boil. When the sample con- 
tains sulphates, as in the case of acid phosphate or mixed fertilizers con- 



grams 



^ For phosphate rock, bone, or any other total running over 18'^c, use 3.0870 
IS. For insolubles and acid phosphate totals use 1.8522 grains. 



PACKINGHOUSE CHEMISTRY 173 

taining acid phosphate, add 10 to 15 cc of a saturated solution of barium 
nitrate. If 3.0870 grams have been weighed out, the digestion is made 
up to a volume of 500 cc; all others to 300 cc. Filter through a dry filter. 
For totals take an aliquot of 25 cc, diluting to 100 cc with distilled water, 
and for insolubles 100 cc. 

Neutralize the solution with ammonium hydroxide (sp. gr. 0.90) from 
a burette, using nitric acid to neutralize any excess of ammonia, then add 
10 grams of ammonium nitrate crystals. Heat in a water bath, held at 45° C 
for 15 minutes to allow the solution to come to the temperature of the 
bath. Precipitate the phosphoric acid by adding, with stirring, 20 to 45 
cc of molybdate solution, depending upon the amount of P2O5 present. 
Precipitation must be made in sets of not more than four^ allowing five 
minutes to elapse before precipitation of a second set. Digest for 15 
minutes, at 45° C, stirring at the end of five and ten minutes respectively. 

Take out each set of four in the order of precipitation and filter at once' 
with suction. Wash three or more times by decantation* with ammonium 
nitrate solution, transferring the precipitate to the filter during the last 
washing. Then wash with distilled water, being very careful to wash every 
trace of acid from the beaker, funnel and precipitate. Always test the last 
washing for neutrality with litmus paper. Return the precipitate and paper 
pulp mat from the funnel to the beaker in which precipitation was made and 
rinse the funnel with a fine stream of water. 

Dissolve the precipitate in N/2 potassium hydroxide, using from 5 to 
10 cc excess, and titrate back with N/4 nitric acid, using phenolphthalein 
as indicator. 

Calculation of Results 

1 cc N/4 

alkali is 

equivalent 

to % P2O5 

0.25 

0.5 

0.125 

0.5 

Fat 

Reagents. — Petroleum Ether : This is the light fraction of gasoline 
coming over below 75° C (167° F). A suitable gasoline may usually be 
obtained by purchasing gas machine gasoline (sometimes sold under the 
name pepsin naphtha). This grade of gasoline usually has a gravity of 80° 
to 88° Baume, and yields on distillation about two-thirds of the desired 
low boiling fraction.^ 



Amount 






1 cc N/2 


weighed 


Volume of 


Aliquot 


alkali is 


out 


solution 


taken 


equivalent 


cc 


cc 


cc 


to % P,0, 


3.7043 


300 


25 


0.5 


1.8522 


300 


25 


1.0 


1.8522 


300 


100 


0.25 


3.0870 


500 


25 


1.0 



*It is of the greatest importance that the excess of molybdate solution be filtered 
off immediately after removal from the precipitating bath, so as to avoid the danger 
of precipitating molybdic acid. 

^Filtration of a second set of four, can, of course, be begun as soon as the first 
decantation on the previous set has been completed, so that three sets can be kept 
digesting simultaneously. 

*The number of washings by decantation depends on the amount of precipitate. 
The larger this is, the more washings by decantation should be made. 

^ The residue may be used in the determination of soluble mineral matter from 
the standard analysis of greases and also for cleaning greasy glassware, etc. 



174 THE PACKERS' ENCYCLOPEDIA 

Determination. — The residue from the determination of moisture may 
be used for the determination of fat in tankages, bone, etc. This dry 
residue is carefully wrapped in filter paper, from which the fat has been 
previously extracted and extracted with petroleum ether in any standard 
extraction apparatus for six to eight hours. The petroleum ether is then 
evaporated off over a steam bath in a current of dry filtered air and finally 
dried to constant weight in an air oven at 105° C (221° F) or in a vacuum 
oven, if one is available. 

Fats 
Greases, Tallows, Etc. 

(A) Quick Methods of Testing for Factory Control 

Moisture. — Weigh 25 grams of the well mixed sample into a three-inch 
casserole and heat on an asbestos board over a burner or on a hot plate, 
taking care that the temperature of the fat does not exceed 130° C (266° F.). 
During the heating rotate the casserole gently to avoid loss by spattering. 
The completion of the test is judged by the disappearance of bubbling or of 
foam or the absence of moisture on a cold watch glass, when held directly 
over the casserole. Avoid overheating the sample, as indicated by smoking 
or darkening. Cool in a desiccator and weigh. The dried residue is used 
for the determination of insoluble impurities, as described below.^ 

Insoluble Impurities. — Melt the dried residue from the moisture deter- 
mination and add about an equal volume of gasolina tailings. Mix thor- 
oughly, allow to settle and decant the clear solution as completely as 
possible. Add another portion of about 25 cc of gasoline tailings. At this 
point the analyst can, after some practice, estimate the amount of impurities 
by inspection in nearly all cases. 

In exceptional cases, where the insoluble residue is of unusual appear- 
ance or in unusual bulk, the clear solution may be decanted ofif again, the 
residue washed once with redistilled petroleum ether, the residual solvent 
evaporated ofif on the steam bath, the residue dried on the hot plate or in 
the air oven, cooled and weighed. 

(B) Standard Methods of Testing 

Sampling. — The sample must be representative and at least three pounds 
in weight and taken in accordance with the Standard Methods for the 
Sampling of Commercial Fats and Oils.' It must be kept in an air-tight 
container in a dark cool place. 

Soften the sample if necessary, by means of a gentle heat, taking care 
not to melt it. When sufficiently softened, mix the sample thoroughly by 
means of a mechanical egg beater or other equally effective mechanical 
mixer. 

Moisture and Volatile Matter. — Weigh out five grams of the prepared 



° Samples containing excessive amounts of moisture, which cannot be dried di- 
rectly on the hot plate, are first dried in an air oven at 105° C, until most of the moist- 
ure has been driven off. The drying is then completed on the hot plate as described 
above. 

' A copy of these methods may be obtained from the Committee on Analysis of 
Commercial Fats and Oils of the American Chemical Society, of which Mr. W. D. 
Richardson, Chief Chemist, Swift and Company, Chicago, is Chairman. 



PACKINGHOUSE CHEMISTRY 175 

sample into a moisture dish and dry to constant weight in an air oven at 
105° C (221° F.). If the sample is dried too long, it will gain weight. 

If a vacuum oven is available, this determination is best carried out in 
such an oven instead of an air oven, thus avoiding the danger of a gain in 
weight, due to the absorption of oxygen, in the later stages of the drying. 
The loss in weight is calculated as moisture and volatile matter. 

Insoluble Impurities. — Dissolve the residue from the moisture and vola- 
tile matter determination by heating it on the steam bath with 50 cc of 
kerosene.* Filter the solution through a Gooch crucible properly prepared 
with an asbestos mat or through a filter paper in a glass funnel.® Wash the 
insoluble matter five times with 10 cc portions of hot kerosene, and finally 
wash the residual kerosene out thoroughly with petroleum ether. Dry the 
crucible and contents to constant weight, as in the determination of moisture 
and volatile matter and report results as Insoluble Impurities. 

Soluble Mineral Matter. — Place the combined kerosene filtrate and 
washings from the insoluble impurities determination in a platinum dish 
or large porcelain crucible. Place this in an ashless filter paper folded in 
the form of a cone, apex up. Light the apex of the cone, whereupon the 
bulk of the kerosene will burn quietly. Ash the residue in a muffle to 
constant weight, taking care that the decomposition of alkaline earth car- 
bonates is complete, and report the result as Soluble Mineral Matter. 

Free Fatty Acids. — The alcohol to be used is denatured alcohol. For- 
mula 30, of such purity that it will give a definite, distinct end point with 
phenolphthalein. 

Determination. — Weight 1 to 15 grams of the prepared sample into an 
Erlenmeyer flask, using the smaller quantity in the case of dark-colored, 
high acid fats. Add 50 to 100 cc hot, neutral alcohol, and titrate with N/2, 
N/4 or N/10 sodium hydroxide, depending on the fatty acid content, using 
phenolphthalein as indicator. Calculate to oleic acid. Each cc of N/2 
sodium hydroxide is equivalent to 0.141 grams of oleic acid. 

Unsaponifiable Matter 

E.vtraction Cylinder. — The cylinder shall be glass-stoppered, graduated 
at 40 cc, 80 cc and 130 cc, and of the following dimensions: Diameter 
about 1^^ in., height about 12 in. 

Petroleum Ether. — Redistilled petroleum ether, boiling under 75° C, 
shall be used. A blank must be made by evaporating 250 cc with about 
0.25 gram of stearine or other hard fat (previously brought to constant 
weight by heating) and drying as in the actual determination. The blank 
must not exceed a few milligrams. 

Determination. — Weight 5 grams (± 0.20 gram) of the prepared sam- 
ple into a 200 cc Erlenmeyer flask, add 30 cc of redistilled 95 per cent (ap- 
proximately) ethyl alcohol and 5 cc of 50 per cent aqueous potassium 
hydroxide, and boil the mixture for one hour under a reflux condenser. 

8 Commercial kerosene mixed with an equal volume of gasoline tailings, as de- 
scribed under "Determination of Fat in Tankage," may be used for this work. 

" If filter paper is used, it must be very carefully washed, especially around the 
rim, to remove the last traces of fat. 



176 THE PACKERS' ENCYCLOPEDIA 

Transfer to the extraction cylinder and wash to the 40-cc mark with re- 
distilled 95 per cent ethyl alcohol. Complete the transfer, first with warm, 
then with cold water, till the total volume amounts to 80 cc. Cool the 
cylinder and contents to room temperature and add 50 cc of petroleum 
ether. Shake vigorously" for one minute and allow to settle until both 
layers are clear, when the volume of the upper layer should be about 
40 cc. Draw off the petroleum ether layer as closely as possible by 
means of a slender glass siphon into a separatory funnel of 500-cc 
capacity. Repeat extraction at least four more times, using 50 cc of 
petroleum ether each time. More extractions than five are necessary 
where- the unsaponifiable matter runs high, say over 5 per cent, and also 
in some cases where it is lower than 5 per cent, but is extracted with 
difficulty. Wash the combined extracts in a separatory funnel three times 
with 25 cc portions of 10 per cent alcohol, shaking vigorously each time. 
Transfer the petroleum ether extract to a wide-mouth flask or beaker, and 
evaporate the petroleum ether on a steam bath in an air current. Dry as in 
the determination for "Moisture and Volatile Matter." Any blank must 
be deducted from the weight before calculating unsaponifiable matter. 
Test the final residue for solubility in 50 cc petroleum ether at room tem- 
perature. Filter and wash free from the insoluble residue, if any, evaporate 
and dry in the same manner as before. 

Total Impurities. — The sum of the moisture and volatile matter, soluble 
mineral matter, insoluble impurities and unsaponifiable matter is reported 
as total impurities. 

Titer 

Standard Thermometer. — The thermometer is graduated at zero and in 
tenths of degrees from 10° C to 65° C, with one auxiliary reservoir at the 
upper end and another between the zero mark and the 10° mark. The 
cavity in the capillary tube, between the zero mark and the 10° mark is at 
least 1 cm. below the 10° mark, the 10° mark is about 3 or 4 cm. above the 
bulb, the length of the thermometer being about 2>7 cm. over all. The 
thermometer has been annealed for 75 hours at 450° C and the bulb is of 
Jena normal 16-in. glass, or its equivalent, moderately thin, so that the 
thermometer will be quick-acting. The bulb is about 3 cm. long and 6 mm. 
in diameter. The stem of the thermometer is 6 mm. in diameter and made 
of the best thermometer tubing, with scale etched on the stem, the gradua- 
tion is clear-cut and distinct, but quite fine. The thermometer may be 
certified by the U. S. Bureau of Standards. 

Glycerol Caustic Solution. — Dissolve 250 grams potassium hydroxide in 
1000 cc dynamite glycerin with the aid of heat. 

Determination. — Heat 75 cc of the glycerol-caustic solution to 150° C 
and add 50 grams of the melted fat. Stir the mixture well and continue 
heating until the melt is homogeneous, at no time allowing the temperature 
to exceed 150° C. Allow to cool somewhat and carefully add 50 cc 30 per 
cent sulfuric acid. Now add hot water and heat until the fatty acids 
separate out perfectly clear. Draw off the acid water and wash the fatty 



'" It is necessary to shake thoroughly and vigorously in order to secure accurate 
results. The two phases must be brought into the most intimate contact possible, 
otherwise low and disagreeing results may be obtained. 



PACKINGHOUSE CHEMISTRY 177 

acids with hot water until free from mineral acid, then filter and heat to 
130° C as rapidly as possible while stirring. Transfer the fatty acids, when 
cooled somewhat, to a 1-in. by 4-in. tube, placed in a 16-ounce salt-mouth 
bottle of clear glass, fitted with a cork that is perforated so as to hold the 
tube rigidly when in position. Suspend the titer thermometer so that it can 
be used as a stirrer and stir the fatty acids slowly (about 100 revolutions per 
minute) until the mercury remains stationary for thirty seconds. Allow 
the thermometer to hang quietly with the bulb in the center of the tube 
and report the highest point to which the mercury rises as the titer of the 
fatty acids. The titer should be made at about 20° C for all fats having a 
titer above 30° C and 10° C below the titer for all other fats. Any 
convenient means may be used for obtaining the temperature or 10° below 
the titer of the various fats. The best means for this purpose is a chill 
room ; second, an artificially chilled small chamber with glass window ; third, 
immersion of the salt-mouth bottle in water or other liquid of the desired 
temperature. 

Color. — The color of tallows and greases is determined by matching 
against standard yellow and red Lovibond tintometer glasses, preferably in 
a Wesson type of Lovibond tintometer. This tintometer is furnished with 
suitable glass tubes and the lighter colored fats are read through a column 
S% inches high, while darker colored fats are read through a 1^-inch 
column. Melted fats are read in a uniform temperature of not less than 
130° nor more than 150° F. 

Bleach 

Lard. — Weigh ISO grams of the melted sample into a porcelain casserole 
and heat to 160° F, stirring constantly with a thermometer. Now add 0.75 
grams (0.5%) of standard English fullers' earth" and keep at 160° F for 
ten minutes, stirring constantly. At the end of ten minutes, filter through a 
fluted filter into a 4-ounce oil bottle, returning the filtrate to the filter, until 
a clear, brilliant filtrate is obtained. The oil bottle must be filled to the 
shoulder (5j4-inch). Read the color in the cottonseed oil tintometer against 
standard Lovibond glasses at a temperature of not less than 130° nor more 
than 150° F. 

Tallows. — Heat the sample to 180° F and add 6 grams (4%) of stand- 
ard English fullers' earth ; otherwise proceed exactly as in the case of lard, 
except that the height of column of the oil is to be made to conform to the 
specifications in the method for color. 

Greases. — Heat the sample to 220° F and add 6 grams (4%) of stand- 
ard English fullers' earth, otherwise proceed exactly as in the case of 
tallows. 

Fullers' Earth. — Bleach two sets of well-settled prime steam lard and 
No. 1 tallow, one set with the earth to be examined and one set with stand- 
ard English fullers' earth in the manner as described under the respective 

"A supply of standard English fullers* earth may be obtained from Mr. 
Thomas G. Caldwell, Law & Company, Wilmington, N. C., Secretary, American Oil 
Chemists Association. 

For methods for testing fullers' earth on cottonseed oil and therefore also for 
bleaching cottonseed oil, the Official Methods of the American Oil Chemists Society 
should be obtained from the same source as the standard earth. 



178 THE PACKERS' ENCYCLOPEDIA 

fats and oils above. Report results by comparison with standard earth. 
The sample to be examined must first be passed through a 100-mesh sieve 
before it is tested. 

Salt 

Preparation of Sample. — Reduce all samples to pass a 60-mesh sieve 
before analyzing, except in the case of very wet salts. In such cases, a 
moisture determination is to be made on a representative portion of the 
sample as received. The remainder of the sample is rapidly dried, preferably 
on the hot plate, ground to pass a 60-mesh sieve and transferred to a tightly 
stoppered container for analysis as described below. 

Moisture. — Dry ten grams of the salt as received at 105° C for 5 hours. 
(The moisture in rock salt is usually under 0.1% and if the sample is 
normal in appearance, moisture need not be determined.) In the case of 
the very wet salts mentioned above, as large a sample as conveniently pos- 
sible, but not to exceed 100 grams, is taken for the determination of moisture. 

Insoluble Impurities. — Dissolve 25 grams of the sample of salt in 250 
cc of distilled water, making a 10% solution and filter through a dry filter. 
In most cases, the soluble impurities can be readily estimated by inspection 
of the solution before filtration and of the filter paper after filtering. In 
cases where there is more insoluble matter than usual, the solution is filtered 
through a tared Gooch crucible and the residue is dried and weighed in the 
usual manner. 

Lime and Magnesia. — Reagents : 

Standard Calcium Chloride Solution: Dissofve 1.79 grams of pure 
calcium carbonate in 5 cc of concentrated hydrochloric acid and make up 
to one liter with distilled water; 5 cc of this standard solution, when used 
according to the following method, represents 0.1% CaO and MgO. 

Ammonium Hydroxide: A 10% solution of ammonia (187 cc of 
ammonia, sp. gr. 0.90, diluted to 500 cc with distilled water). 

Ammonium Carbonate : A 10% solution of ammonium carbonate. 

Determination. — Transfer 50 cc of the 10% salt solution to a 250 cc 
graduated cylinder, add 10 cc each of the 10% ammonia and ammonium 
carbonate solutions, dilute with water to 150 cc and mix. Take a known 
volume of the standard calcium solution, transfer it to another 250 cc 
cylinder and add the same amounts of ammonia and ammonium carbonate, 
as above. Dilute to the same volume as that of the sample and mix. Com- 
pare the degree of cloudiness and observe whether it requires more or less 
of the standard solution to equal the turbidity of the sample. 

Example: If it requires 25 cc of the standard solution to produce the 
proper degree of cloudiness, the salt contains 0.5% CaO and Mgo. If 40 cc 
are required, it contains 0.8%, etc. 

Sulphates. — Reagents : 

Standard Sodium Sulphate Solution: Dissolve 4.05 grams of crys- 
tallized sodium sulphate in 1000 cc of distilled water. Each 5 cc of this 
solution used in the following method represents 0.1% SOs in 50 cc of the 
10% solution of the sample. 

Barium Chloride : A 10% solution of barium chloride. 

Hydrochloric Acid: A 10% solution of hydrochloric acid (dilute 100 cc 
of 1.20 specific gravity acid to about 400 cc with distilled water). 



PACKINGHOUSE CHEMISTRY 179 

Determination. — Take another SO cc of the 10% solution of the sample, 
transfer to a 250 cc cylinder, add 10 cc each of the hydrochloric acid and 
barium chloride solutions, dilute to 150 cc and mix. Take a known volume 
of the standard sulphate solution, transfer to a 250 cc cylinder and add 10 cc 
each of the reagents as above. Dilute to 150 cc, mix and compare the 
cloudiness of this solution with that produced in the sample. 

Example: If it requires 25 cc of the standard sulphate solution to 
equal the degree of cloudiness in the sample, then the salt contains 0.5% 
SO3. If 30 cc are required, then it contains 0.6% SO3. 

Borax. — To 15 cc of the 10% solution of the salt in a small beaker, add 
1 cc of concentrated hydrochloric acid. At the same time, prepare a blank, 
and also two standards containing one part in 100,000 and one part in 
1,000,000 of boric acid. Suspend a strip of turmeric paper in each of these 
solutions. The relative red coloration which the different solutions produce 
on the turmeric paper indicates at the same time the presence and amount of 
borax in the salt. 

Nitrate of Soda 

Report moisture, insoluble impurities, lime (CaO) and magnesia 
(MgO) and sulphates. If the salt contains borax, it must be rejected. 

Sampling.— Tht sample is made up by mixing equal portions of the 
individual samples drawn from each barrel. 

Analysis. — Total Impurities: The total impurities in nitrate of soda 
include the determinations made on salt and, in addition, the determination 
of sodium chloride (common salt). 

Reagents: N/10 Silver Nitrate Solution: One liter contains 16.989 
grams silver nitrate. 

N/10 Ammonium Thiocyanate : Contains approximately 8 grams of 
ammonium thiocyanate per liter and must be standardized against standard 
N/10 silver nitrate solution. 

Ferric Alum Indicator: A saturated solution of ferric alum. 

Nitric Acid: Free from lower oxides of nitrogen, secured by diluting 
the usual pure acid with about ^4 part of water and boiling until perfectly 
colorless. 

Determination. — Transfer an aliquot of the solution used for the deter- 
mination of impurities representing 2.5 grams of the original sample to a 
200 cc casserole and determine chlorine by titration as follows: Add an 
excess of N/10 silver nitrate solution, heat to boiling, allow to settle, filter 
into another porcelain casserole, wash and titrate back the excess of silver 
nitrate in the filtrate with N/10 ammonium sulphocyanid solution, using 
ferric alum as indicator. The titration is best accomplished in a dark place 
by gas light. 

One cc N/10 silver nitrate = 0.00585 gm. sodium chloride. 

The difference between 100 and the percentage of total impurities (total 
refraction) gives with a fair degree of accuracy the purity of the sodium 
nitrate. This may be checked if desired by determining the nitrogen in the 
sample, according to the official ferrous sulphate-zinc-soda method as 
follows : 

Place 0.5 gram of the sample in a 600-700 cc flask, add 200 cc of dis- 
tilled water, 5 grams of powdered zinc, 1-2 grams of crystallized ferrous 



180 THE PACKERS' ENCYCLOPEDIA 

sulphate and 50 cc of sodium hydroxide solution (36° Beaume). Distill, 
collect in the usual way in N/2 hydrochloric acid and titrate. 
Sodium Nitrate = Nitrogen x 6.0678. 

Borax. — Sodium nitrate intended for curing of meats in inspected estab- 
lishments is always tested for freedom from borax. This test is carried out 
in the laboratories of the U. S. Bureau of Animal Industry. This method 
of testing is as follows : 

Sampling. — Draw samples of two tablespoonsful from each barrel in 
the shipment. This is best done by boring an inch hole approximately 8 
inches below the top and drawing the sample with a short trier. Place the 
sample in a clean, dry glass container, numbering each sample and the barrel 
from which it was drawn with a serial number, so that the barrel may be 
identified if positive tests for borax are obtained. 

Reagents. — Turmeric Paper : Dissolve 0.05 grams of curcumin in 
100 cc of Squibbs absolute alcohol and immerse in this solution one strip at 
a time heavy white filter paper of coarse texture and highly absorbent 
character (such as S. & S. No. 598, size 23 in., extra heavy) cut in 2-inch 
strips. Dry these strips in a dark place from one-half to one hour. Cut 
into strips ^ in. by 2 in. and preserve in brown tightly stoppered bottles. 

Standard Boric Acid Solutions : Make up sodium nitrate solutions 
(100 grams of sodium nitrate per liter of 10% hydrochloric acid) containing 
ten, twenty, thirty and fifty milligrams of boric acid per liter and preserve 
in glass stoppered bottles. 

Borax Test. — Place 1 gram (approximately 15j^ grains or % level 
teaspoonful) of the well mixed sample in a test tube (J^ in. by 4 in.), add 
10 cc of 10% hydrochloric acid, and a small pinch of urea (about the size 
of a match head). Shake well and then, using a pair of clean tweezers, 
dip a strip of turmeric paper in the solution. Place the moistened paper on 
a glass plate and dry slowly, away from direct light, at a temperature as 
near 125° F. as possible. The testing must be carried on in a room which is 
free from ammonia fumes, and in all cases the test papers must be examined 
as soon as dry, as they fade rapidly. 

If the percentage of boric acid does not exceed 0.05%, it can be deter- 
mined by comparing the color of the turmeric paper with standard papers, 
prepared as follows : 

Place 10 cc of each of the standard boric acid solutions in test tubes 
(yj in. by 4 in.). Add a small pinch of urea to each and finish exactly as 
in testing the saltpetre. 

If the sample contains 0.05% or over of boric acid, the borax should 
be determined quantitatively. See Official Methods A. O. A. C. (1920) 
p. 123. 

Sugar 

Sampling. — The sampling of sugars, particularly of second sugars and 
raw sugars, must be carefully done, so as to be sure that the samples do 
not dry out before they are analyzed. After drawing samples from a rep- 
resentative number of sacks or barrels and collecting such samples in an 
air-tight container, such as a glass fruit jar with a well-fitting rubber ring, 
the composite sample is quickly and thoroughly mixed and the moisture 
determination made as promptly as possible. 



PACKINGHOUSE CHEMISTRY 181 

Analysis. — Moisture: Five to ten grams are dried in a suitable moisture 
dish at 105° F. to constant weight. Usually five hours is sufficient. The 
loss in weight is calculated to moisture. 

Insoluble Impurities. — Raw sugars sometimes contain insoluble matter, 
which, while not amounting to a great deal, when expressed in terms of 
percentage, can nevertheless become very noticeable and objectionable in 
actual practice. Ordinarily the insoluble impurities are determined by dis- 
solving a convenient weight, say five or ten grams, of the sugar in 50 to 
100 cc of water, filtering through a tared filter, washing thoroughly and 
drying. The percentage gain in weight of the filter is reported as insoluble 
impurities. The filter must be carefully dried and weighed in the same 
manner before filtration as after filtration of the sample. 

In case of sugars of questionable purity, such as referred to above, 
a considerable quantity of a heavy solution, say 250 or 500 cc of a solution 
of about the same strength as made up in the curing department, will, after 
allowing to settle in a tall cylinder, give a very fair idea of the volume and 
character of the objectionable sediment. 

Reducing Sugar. — Reducing sugar may be determined, if desired, in 
accordance with the Official Methods of A. O. A. C. (1920) p. 77. 

White granulated sugars contaia very little, if any, reducing sugar, 
but the percentage of reducing sugar in second and raw sugars usually 
serves as an index of their quality. 

Physical Examination. — The physical examination of sugars should 
include a report on their odor and flavor. Sugars which have a moldy or 
fermented rum-like odor should be rejected. Sugars which are very damp 
should be stored so that they can be used up ahead of drier sugars, as the 
latter will keep better in storage. 



182 THE PACKERS' ENCYCLOPEDIA 

PACKINGHOUSE COST AND ACCOUNTING METHODS 

By J. H. Bliss, of Swift & Company, Chairman, Committee on Standardized Ac- 
counting:, Institute of American Meat Packers. 

The cost finding and accounting practices in the packing industry have 
been often misunderstood simply because they apparently are so different 
from practices in other industries. Much confusion and some criticism in 
the past has resulted from a lack of understanding of the principles under- 
lying packinghouse cost finding and accounting procedure. The differences 
are not differences of principles, for the practices in this industry are based 
on sound accounting and business principles. The differences in the account- 
ing are the results of the differences in the character of the operations 
performed. 

The Standardized Cost Accounting Committee of the Institute of 
American Meat Packers has been busy for some time working out sugges- 
tions and recommendations as to the handling of packinghouse cost and 
accounting procedure. Their efforts are largely confined to the specific 
problems arising in the industry. 

The following article was prepared for the purpose of explaining some 
of the peculiarities in packinghouse accounting procedure and contrasting 
these practices with those prevailing in other industries. In this article an 
effort is made to contrast and explain the cost finding and accounting 
procedure prevailing in the packing industry with that of other industries, 
without entering into a thorough or detailed discussion of either. 

Three Types of Cost Finding 

In a general way, and from the point of view of cost finding, the 
various types of manufacturing operations may be divided into three classes, 
each requiring a particular method of figuring or cost finding. These may 
be stated as follows : 

a — Costs for ordinary manufacturing operations 

b — Costs for operations producing major products and by-products 

c — Costs for operations producing joint products. 

It is the character of the operations that makes differences in methods 
of cast figuring necessary and determines the type of cost figuring to be 
applied to any specific kind of business. It is fundamental that the method 
of cost figuring should fit the particular operations to which it is applied. 

In the consideration of any accounting or cost finding method, the first 
information to be developed is — ^what are the operations and transactions 
to be recorded. Then the cost finding and accounting procedure must be 
handled in a method adapted to these particular operations and transactions. 

In the packing industry are found many and various operations. All 
three types of operations mentioned above are represented in the various 
branches of the business. Therefore in the cost finding and accounting for 
that industry each of these various types of costs are utilized. To each 
kind of operation or transaction is applied the most appropriate cost finding 
and accounting method. 

Costs for Ordinary Manufacturing Operations 

Ordinary manufacturing operations, as found in the great majority of 
industrial enterprises, consist of the putting together or building up of 



COST AND ACCOUNTING METHODS 183 

materials, labor, and expenses, into a finished product. This is the most 
common type of manufacturing operations, and generally thought of when 
cost figuring is mentioned. The steps in such cost finding would be as 
follows : 

1 — A known amount of material of a determinable cost is used. 
2 — A definite amount of labor of ascertainable cost is expended. 
3 — An average amount of overhead expense is absorbed. 
4 — The whole is the cost of the finished product. 

This represents the steps in cost figuring for the ordinary type of 
manufacturing operations and is commonly known as cost finding. 

This method of cost figuring is applicable to all business showing 
ordinary manufacturing processes such as : 

The manufacture of Automobiles. 

The manufacture of Soap. 

The manufacture of Foundry Products. 

The manufacture of Furniture. 

Etc. 

and in fact the manufacture of anything the operations of which are 
the putting together and building up of materials, labor, and expenses into 
a finished product. 

Costs for Operations Producing Major Products and By-Products 

A varied and somewhat different type of operations are those which 
involve the taking apart or breaking down of some materials of known 
value into several or many parts, of which one is the major product and 
the others by-products. All of these products being derived from the 
same material they are in the nature of joint products, that is, all pro- 
duced out of something of known cost by the same operations. It is im- 
possible to determine the cost of each prodiict separately, although the cost 
of all 'may he figured. 

The cost of the major product from such operations is usually com- 
puted in the following manner: 

1 — Starting with the known cost of the materials used. 

2 — Add the costs and expenses incurred. 

3 — Making the total outlay. 

A — Deduct therefrom the value of the by-products produced. 

5 — The balance is the cost of the major or prime product. 

It should be noted that by this method of figuring, the cost of the 
prime product is arrived at by deducting or crediting to the total outlay 
the full value of the by-products produced. The costs of such by-products 
are not ascertainable and the cost for the major product would not be 
ascertainable except by deducting from the total outlay the full value of 
all of the by-products produced. 

The problem of costs for major products and by-products is found 
in several industries, including such as : ' ■ 

The Petroleum Industry. 

The production of many farm products. 

The production of gas, coke, etc., by gas plants. 

The cattle business in the packing industry. 



184 THE PACKERS' ENCYCLOPEDIA 

This method of cost figuring was recognized by the United States 
Tariff Commission in figuring the cost of wool, mutton being the by- 
product, and also in figuring the cost of mutton, wool being the by- 
product. 

It is essential in figuring the cost of major products that the full 
value of by-products be credited. By full value of by-products is meant 
the marketable value of such by-products in their first commercial stage, 
less any costs and expenses to be incurred in processing them to such 
stage, and in marketing them. This gives the full value of the by-products 
in their present form at the time of production, and is the valuation to 
be used in cost figuring. If an arbitrary or different valuation were used, 
the cost of the major product would not be determined correctly. 

By this method of figuring the results of the entire operations, the 
profit or loss appears upon the disposition of the major product. The by- 
product having been figured at their full value, should not show either 
profit or loss when disposed of, except as market conditions change or 
costs of processing and marketing have been over- or under-estimated. 

This is the only known method of figuring costs when major prod- 
ucts and by-products are produced out of the same operations, and is 
customarily applied to such businesses. 

Costs for Operations Producing Joint Products 

The third type of operations are those which are the taking apart 
or disintegration of something of known cost into several or many parts, 
none of which may be termed major products. They are simply joint 
products, that is, many products resulting from the same operations per- 
formed on a material of known cost. Being joint products it is impossible 
to figure the cost of each separately, though the cost of the tvhole group 
might he readily computed. For such operations it is almost always im- 
practicable to apply an average cost to all of the various products, for the 
reason that usually some are high-grade and of relatively high value, 
while others are of medium or lower grades with relatively lower values, 
and an average cost would therefor be entirely misleading. 

The practice in cost finding for such operations producing joint prod- 
ucts is therefore about as follows : 

1 — Figure the value of all of the products derived from the given 

operations. 
2 — Figure the cost of materials going into such operations. 
3 — Figure the amount of expenses incurred. 

4 — The total of the materials and expenses, making the total outlay. 
5— Compare the total cost expended to the total value of all products 

derived, arriving at the margin of profit or loss between the total 

costs and total value of products made. 

This method of figuring emphasizes three points : 

The total cost or outlay. 

The total value of the products made. 

The margin of profit or loss on such operations. 

In some cases the values of these various products may then be adjusted 
by spreading the profit or loss shown on the entire production, — that is, 
the value of each of the products may be reduced bv a portion of the 



COST AND ACCOUNTING METHODS 185 

profit or increased by a portion of the loss, so that the total value of 
the products as a group is adjusted to the total of the outlay. The effect 
of this procedure is simply to spread the total cost over the various 
products made, on the basis of the relative market values of the various 
products. 

In other businesses this adjustment of spreading the profit or loss 
over the products, is not made, especially if such products are merchant- 
able commodities and may be marketed in their present stage or passed 
on to other departments of the business for further manufacturing, in 
virhich processes their identity is entirely lost. The reason for this w^ill 
be made more clear later. 

The problem of joint costs is found in several industries, for in- 
stance : 

The Sorting and Grading of Tobacco. — Several grades of different 
values are sorted out of a given amount of tobacco purchased at a certain 
price. The costs of the various grades sorted out are figured by spread- 
ing the total outlay over the various grades on the basis of the relative 
market values of such quantities of each grade. 

The Glue Business. — Various grades of glue are produced out of the 
same operations. The total cost of the processing is spread over these 
different grades made, on the basis of the relative market values of such 
quantities of each grade produced. 

The Cottonseed Oil Industry. — In the cottonseed oil industry, oil 
meal, hulls, linter, etc., are produced by the crushing of cotton seed. 
Each product being a merchantable commodity in the form produced, the 
practice in this industry is to compare the cost of seed crushed to the 
total value of the product produced, arriving at the gross margin realized on 
such operations. The net results are then determined by deducting the 
expenses from this gross margin. 

The Hog Business of the Packing Industry. — An example of this will 
be shown later. 

These are not costs as ordinarily thought of, in fact, the usual methods 
of cost figuring cannot be applied to operations like these producing joint 
products. The cost figuring and accounting has to follow and fit the 
operations. 

The differences between ordinary costs and costs of joint products 
may be illustrated by the building up of an automobile and the taking apart 
of a secondhand automobile. In the building up of an automobile, costs 
may be figured in the customary manner. Known quantities of materials, 
parts, labor, and overhead, are expended, and the totals thereof make the 
total cost of the finished automobile. On the other hand assume the pur- 
chase of a secondhand automobile for a certain sum, and proceed to dis- 
mantle it. The problem of joint costs would be like attempting to determine 
the cost of the engine or any part of it, or the cost of a fender, or a tire, 
or any other part from an automobile, when the only facts known are, first, 
the total cost of the machine as bought, and, secondly, the expenses incurred 
in dismantling. Obviously the costs of any of these parts cannot be de- 
termined. The cost of all of them as a group may be figured, but not 
the cost of any one item. It is a matter of joint products. 



186 THE PACKERS' ENCYCLOPEDIA 

Costs of Ordinary Manufacturing Operations 

We are all quite familiar with the cost figuring procedure for 
ordinary manufacturing operations, and little time need be spent in 
elaborating on that. It is simply a putting together of materials of 
known costs, a determinable amount of labor, and an average amount of 
expenses, into a finished product. 

This method of cost figuring is used in the packing industry wherever 
it is appropriate. It is applicable to such operations as the: 

Manufacture of Sausage. 

Manufacture of Soap. 

Manufacture of Oleomargarine. 

Manufacture of Boxes. 

Manufacture of Cooperage and Other Supplies. 

Manufacture of Commercial Fertilizer. 

Manufacture of Canned Meats. 

Etc. 

Cattle Business As An Example of Operations Producing Major 

Products and By-Products 

The cattle business in the packing industry is a good example of 
that class of manufacturing operations producing major products and by- 
products. Dressed beef is the major product from this operation. By- 
products includes hides, oleo oil, stearine, tallow, tongues, other edible 
small products, bones, horns, tankage, fertilizer, etc. The dressed carcass 
of beef is the largest single product made from cat!le by these operations 
and represents about 50-60% of the live weight. This is the prime product 
produced in the slaughtering and packing operations in the cattle business. 

Beef is customarily marketed at wholesale in the form of dressed 
carcasses, either as quarters, or sides, or whole carcasses. When the beef 
carcass is received by the retailer, it is cut up into various parts, such 
as roasts, steaks, etc. The retailer faces a problem in joint costs. He 
knows what the whole carcass costs him, knows what the various cuts 
that he makes from it are worth. He knows that the market value of 
these various cuts varies widely, and he is therefore unable to apply or 
spread the total cost over them on any average basis. These retail cuts 
are simply joint products for which individual costs cannot be computed. 

Since the beef is customarily marketed in the form of dressed car- 
casses by packing houses, it is the one major product resulting from the 
cattle operations. Following is an example of cost figuring for a repre- 
sentative lot of cattle : 

Example of Cost-Figuring for Lot of Cattle 

1. Live cost, 46 head, weight 52,390 lbs.; ave'raging 1,138; native 

steers, at $7.00. $3,667.30 

2. Expenses, killing, dressing, chilling (estimated 'for month) . . 118.03 

3. Allowance, condemnations, trimmings, etc. (average) 17.77 

Total outlay on lot ' $3,803.10 

4. Less credit for hides (cured values less expenses curing and 

marketing) .:....: $ 387.06 

5. Less credit for fats (value of products less expenses) 116.30 



COST AND ACCOUNTING METHODS ' 187 

6. Less credit for other by-products (value of products less ex- 

penses preparing) 125.73 

• Total by-products credits .$ 629.09 

7. Balance — plant cost of carcasses — in cooler..... $3,174.01 



8. Dressed carsasses weighed 29,615 lbs., yield 56.53% of beef. 

9. Average dressed cost per cwt $ 10.72 

10. Add selling costs and expenses 1.87 

11. Total cost of lot, per cwt $ 12.99 



It will be noted that this example emphasizes clearly the effect of 
the yield of beef on prices, creating the spread between the live price and 
the cost of the beef produced. The total live weight was 52,390 and the 
weight of the dressed beef only 29,615. This is a yield of 56.53% of beef 
out of the live weight. The live cost was $7 per cwt., which means $7 
for each hundred pounds of live weight. Considering that the yield of 
beef is only 56.53% would have the effect of almost doubling this price 
as applied to the dressed beef produced. This is the most important single 
factor in accounting for the spread between the cost of live cattle and the 
cost of dressed beef, and is probably one of the most confusing factors in 
the public mind. 

Note also that the value of the by-products is considerably in ex- 
cess of all of the expenses, so that the dressed beef might be sold at a 
good margin over cost and still be sold for less money than was paid out 
for the live animal. 

Hide Credits. — The credit for hides is arrived at in the following 
manner : 

From the current market price for this particular grade of cured 
hides, is deducted sufficient to allow for the shrinkage and expenses in 
curing and marketing. This gives the present value of the green hides per 
cwt. This price is applied to the actual weight of hides produced by each 
lot. 

Fat Credits. — The credit for raw fats is likewise figured backwards. 
Starting with the market value of the yield of oil and stearine from fats, 
the expenses of rendering and marketing are deducted and an allowance 
is made for the yield of such oils and stearine. This gives the basis for 
valuing the fats produced from each lot in their present raw state. 

The credit for other by-products, which includes everything else pro- 
duced out of the animal, are all computed in the same manner. That is, 
from the values of the finished products at current markets are deducted 
the expenses of preparing and marketing, which gives the present value of 
such by-products in their raw state. 

Value of By-Prodticts. — The values of by-products should be determined 
on the basis of current market prices, for that is the only known basis. It 
is impossible to predict what the market for these by-products may be 30, 
60 or 90 days hence, when they are disposed of, and to use other than 
the present market in figuring their values would be mere guess work. 

When the current market price is used, any loss or gain realized upon 



188 THE PACKERS' ENCYCLOPEDIA 

the ultimate disposition of the by-products will be made up of two factors : 
1 — Loss or gain due to changes in market values of by-products be- 
tween date of slaughter and date of sale. 
2 — Loss or gain due to adjustments in expenses and yields. 
As the by-products are figured at their full value, based upon the 

present market, it follows that the results of these transactions will show 

as a. profit or loss in the disposition of the beef. 

Adjustment of Results. — These results shown on the disposition of 
the beef, being the profit or loss between the cost as figured and the price 
sold for, are subject to periodical adjustment as follows: 

a — Loss or gain on realization of by-products. 

b — Difference in expenses between estimated and actual. 

Applying these adjustments gives the final results, profit or loss, on the 
cattle business as a whole. 

Cattle are customarily bought in the central live stock markets in 
lots ranging from one or a few head to several carloads. Usually the 
lot as bought is the basis for cost figuring. In some cases purchases of 
small numbers may be combined into one lot for slaughtering and cost 
figuring purposes, especially if they are of the same kind and grade. 

Almost all of the beef products are sold fresh and have to be marketed 
within a very limited time after slaughter. The markets for beef and for 
beef products are changing from day to day. It is necessary, therefore, 
that the costs of these lots killed daily should be figured within a very 
few hours after the operations take place. This necessitates estimating 
expenses and yields of various products on the basis '^of averages. Hence 
the results in the beef business within a period, for a day or a week may 
be subject to some minor adjustments, but when the business for a 
period is considered and the adjustments for expenses and by-product 
values are applied, these become the final figures for the cattle business. 

Dressed beef is customarily inventoried at cost, for costs are figured 
and are available. By-products, however, are customarily inventoried on 
the basis of market values, for no other values are or can be determined. 

Hog Business As An Example of Operations Producing Joint Products 

The hog business in the packing industry is a good example of opera- 
tions producing joint products. Pork products are customarily marketed 
in the form of cuts, loins, hams, bellies, shoulders, etc. Very little pork 
is marketed in the form of a dressed carcass, as in the case of dressed beef. 

Another feature of importance to be noted is that part of these pork 
products may be marketed fresh, as is usually the case with loins, butts, 
etc., and other parts will be cured and smoked and finally marketed in 
the form of bacon, smoked hams, etc. 

The hog business differs from the cattle business essentially in that 
there is no one major or prime product. It is purely a case of joint prod- 
ucts, or many products made by the same operations, out of certain raw 
materials of a known cost. 

Figuring a Test on Hogs. — The following is an example of how 
a test on a lot of hogs would be figured. It should be noted that it follows 
quite well the procedure previously mentioned in this section. The yield 
column shows the pounds of each kind of product produced out of each 



COST AND ACCOUNTING METHODS 



189 



100 pounds of live weight on the average for the lot. Applying the cur- 
rent price to this amount of product, as extended, gives the value of each 
product out of 100 pounds of Hve weight. For example: This lot pro- 
duced on the average, 13^ pounds of fresh hams for each 100 pounds of 
live weight. These hams were worth 13 cents per pound. Hence the 
hams produced were worth $1.76 per 100 pounds of live weight. So with 
each other product. The complete test follows : 
Test on a lot of hogs : 



Lot of Hogs of Average Live Weight of 250 Pounds 

% Yield Current 

Average Out of Market 

Products Weights Live Wt. Price Extension 

Fresh Hams 16/18 13j4% 13c $1.76 

Fresh Shoulders 12/15 10% lOj^c 1.05 

Fresh Bellies 14/16 12% UYac 1.35 

Fat Backs 8/10 7% 7c .49 

Pork Loins 8/10 10% 14^c 1.45 

Spare Ribs 1% He .11 

Prime Steam Lard 14^/^% 8c 1.16 

Trimmings 2% 7i^c .15 

Miscellaneous 3% 4c .12 

Yield and gross value 72>% $7.64 

Expenses (per cwt., alive) , 62 

Hogs, per cwt $7.02 

Hogs cost 6.70 

Profit per cwt., alive $ .32 

This is the method used in figuring a test on a lot of hogs and provides 
the information needed by the management in following the markets, and 
judging whether or not it is profitable to buy at prevailing prices. Note 
that it emphasizes the following points : 

a — What all of the products are worth at the present market, 

reduced to a live weight basis, 
b — The expenses of operation. 
c — The cost or present market value of live hogs. 

Obviously the difference between the value of the products and the 
total costs would represent the profit or loss between the markets at these 
figures. This is the method that a man doing a hog business would use 
in figuring whether or not his purchases were profitable, and in judging 
whether or not it would be advisable to extend operations. 

Fresh Pork Department. — These figures also indicate the basis upon 
which the fresh pork or killing and cutting department is usually estab- 
lished in most packing houses. Such a department would draw together 
the following figures : 

As charges to the department — 

The cost of the hogs purchased. ' 

All expenses incurred. 



190 



THE PACKERS' ENCYCLOPEDIA 



As credits to the department — 

Value of all products sold or transferred from it. 

These factors together with the inventories at the beginning and end 
of the period, make up the fresh pork or killing and dressing departmental 
accounts, indicating the profit or loss for a period on current hog business 
operations. 

The foregoing statement emphasizes as well that there is no one major 
product in the hog business. Note that no one item produced is as much as 
15% of the total live weight of the hog. Also note the wide range in the 
value of the products realized, from the highest, pork loins at 14^c per 
pound, to trimmings at 7^2C per pound. 

Inventories of such hog products are necessarily valued on a market 
basis. There are no actual costs for the various products. As these prod- 
ucts move throughout the various processes and manufacturing operations, 
the identity of specific items is lost, so that the only available basis for 
valuing inventories is the current market for such products. 

Departmentization of the Business 

Departmentization of the business and of the accounts is one of the 
features of the present-day packing organizations. Departmentization is 
necessary because of the large variety of operations and activities which 
any sizeable modern plant conducts. Any plant may have a variety of 
operations peculiar to itself, and will naturally have to be departmentized 
on a plan particularly adapted to its physical layout ^nd operations. 

Some plants handle only a cattle, calf, and sheep business. Others may 
handle only a hog business. Some will handle all classes of live stock. 
Some plants do not process by-products to any extent, but dispose of them 
raw or in the lesser stages of manufacture, while others process their by- 
products to various degrees. Some plants do not engage in allied industries, 



LIVE CATTLE 
ACCOUNT 



KILLING AND DRESSING 
DEPARTMENT 



DRE.SSED 

BEEF 

DEPARTMENT 



The Major 
Product 



At Cost 



BY-PRODUCTS DEPARTMENTS 



XI Market Values 



aj 


M 


u 






3 

o 

X 










= c 




II 


u 


O 


ho: 


fc. 


WCU 


W 



A — Plan for Departmentizing Cattle Business 



COST AND ACCOUNTING METHODS 



191 



while other organizations may have allied business, such as glue, soap, fer- 
tilizer, etc. The handling of the business and accounting therefor requires 
careful and logical departmentization, appropriate to the particular plant 
and its activities. 

Departmentising the Cattle Business. — In the cattle business the depart- 
mentization should fit the operations and support the cost figuring and 
accounting procedure. Chart numbered "A" indicates briefly a general plan 
for departmentization of the cattle business. This will of course be varied 
somewhat to meet local conditions, but the general plan will usually be found 
about the same in various establishments. 

Departmentising the Hog Business. — The departmentization of the hog 
business will naturally be somewhat different because the operations and 
processes differ materially. One of the outstanding features of the hog 
business is that the operations are a succession of processes. The dressed 
carcasses are customarily cut up into the form of cuts — hams, shoulders, 
loins, bellies, etc. Some of these may be sold fresh, some may be put into 
cure, some may be carried in storage from a period of surplus production 
to a period of scarcity. As the product comes from cure, some of it may 
be sold in that stage, and some of it processed further, into the form of 
smoked hams, bacon, etc. Each one of these various processes 

Killing, Dressing and Cutting, 

Storage, 

Curing, 

Smoking, 

Etc., 
are in fact distinct competitive industrial businesses, and the departmentiza- 
tion has to recognize these peculiar features. 

For the hog business, the departmentization will be something along 
the lines indicated in the following chart: 



LIVE 

HOGS 

ACCOUNT 




KILLING 

AND 

DRESSING 

DEP'T 



SOME 
PRODUCTS 
TO MARKET 
FRESH 



SOME 
PRODUCTS 
TO CURE 





SOME CURED 
PRODUCT SOLD 


SOME OF IT 
SMOKED 








SOME COOKED 



SOME 
PRODUCTS 
TO STORAGE 




MAY BE SOLD 


MAY BE CURED 







B — Plan for Departmentizing Hog Business 



192 THE PACKERS' ENCYCLOPEDIA 

Departments Should Be Handled On Commercial Basis 

The present-day packing organization is essentially a group or aggre- 
gation of separate industrial activities or competitive businesses. Each 
department or activity meets the competition of other firms engaged in 
that particular line of business. There are those who only have a slaugh- 
tering business, selling all products fresh. They meet the competition of 
all slaughterers, including as well, local and farm slaughterers. Some 
organizations process by-products into further manufactured stages, and 
in these activities meet the competition of concerns handling packinghouse 
products, such as rendering concerns, hide dealers, etc. 

Some concerns cure and smoke pork products and in this operation 
meet the competition of firms who do only this class of business. Some 
plants make sausage and must meet the competition of all sausage makers, 
whether they do slaughtering and curing business or not. So that the 
larger organizations, engaging in many of these operations and processes, 
meet competition of other firms at each of these various stages of manu- 
facturing or processing. 

Accounting for Each Dcpartvwnt. — It is necessary, therefore, that each 
of these separate competitive businesses within the organization be handled, 
operated, and accounted for, on an independent commercial basis, the same 
as its competition is operated and accounted for. That is the only way 
these larger groups of businesses can be handled or operated. That is the 
way the organization is built up and the way the business is manned and 
operated. It is simply an aggregation of separate cohipetitive businesses. 

This condition means accounting for each department on a commercial 
basis, charging it for its goods bought at their full value, whether bought 
from another part of the organization or from the outside, charging it all 
its factory and general expenses incurred, and selling its product at the full 
market value, whether it is to the outside or to some other part of the 
organization for further manufacture. 

"Opportunity Costs." — The delivery and receipt of these inter-organiza- 
tion sales or transfers at their full value is known as transfers at "oppor- 
tunity costs." "Opportunity Costs" are well recognized in economics, but 
little considered among accountants. It means simply that any product is 
worth to a department of an organization what the preceding department 
had the opportunity to get for it if placed in the outside market. 

In this industry, at the close of each process or manufacturing opera- 
tion, the management has the opportunity or option of either selling the 
product on the market in that stage or transferring it to some other depart- 
ment for further processing and manufacturing, the product to be ultimately 
sold in some other form. 

For example : Oleo oil is a merchantable commodity, and may be sold 
as such or may be transferred to an oleo factory for use in making oleo- 
margarine. Fresh hams and bellies may be sold on the market as such or 
transferred to a curing department to be cured. Cured hams and belliei 
may be sold as such as they are merchantable commodities, or may be 
transferred to the smoke house and manufactured into smoked hams and 
bacon. 

So at each stage in the many processes there is the option of selling tht 



COST AND ACCOUNTING METHODS 193 

product in its then present form, or passing it on for further manufacturing 
operations, to be finally sold in a more processed form. This is one of the 
peculiar features of the industry. The product in its various stages of manu- 
facture is almost always a finished merchantable commodity and may be 
disposed of in that form. "Opportunity Cost," therefore, is the cost to a 
department, of products received from some preceding operation and repre- 
sents the value the preceding department could get for such products if they 
were placed on the market in that form. 

The markets for various products are the factors which determine the 
disposition of products in any of these stages. If the market for the 
product at any stage is more than could be realized if it was manufactured 
into some other product, then it is more profitable to sell it in the first 
stage. If the markets for further manufactured products indicate that such 
processing would yield a profit over what would be realized by immediate 
sale, then it is more profitable to carry the processing operations further. 

The fluctuations of the markets for all of these various products is the 
factor that stimulates or contracts the processing operations and adjusts the 
supply of each kind of the various products to the demand for such. 

Each one of these various departments handled on a commercial basis 
receives a final accounting, and a profit or loss is realized in each one. This 
is entirely in order, for as each succeeding operation is performed on the 
product, labor and expenses are encountered, investment in buildings, ma- 
chinery, equipment, inventories, etc., is used. The additional manufacturing 
operations incur additional costs, use additional investments, and should be 
expected to yield a price sufficient not only to cover the expenses, but to 
yield a return on the investment used. 

The results of the hog business in total are composed of th€ results of 
each one of these various departments or processes taken together. For 
operating purposes, and the conduct of the business, it is necessary to know 
how each department stands on a commercial, competitive basis. 

Unrealised Loss or Gain. — Inventories of these various products in the 
process of manufacture will naturally include an element of unrealized loss 
or gain. To eliminate this would be impossible, for the reason that these 
various products are unidentifiable in any of these manufacturing processes. 
A vat of hams, for instance, may include hams from several lots of hogs 
bought at different times and at varying prices — a pile of Dry Salt Cuts in 
the cellar would naturally include cuts made from many lots of hogs bought 
at different times and at different prices. It is impossible to follow the 
products and identify them as they pass through the various operations. 
Hence it is impossible to allocate any departmental losses or gains. It 
should be noted, however, that the margin, profit or loss, in the packinghouse 
operations averages a very small percentage of the total value of the 
products handled, and that as inventories are taken on the same basis at the 
beginning and end of a period, the element of anticipated profit or unrealized 
loss in inventories is quite negligible indeed. 

Influence of Markets on Packinghouse Operations and Accounting 

Packinghouse operations are conducted between two very sensitive and 
constantly fluctuating markets — the live stock market on the one hand where 
the live animals are purchased, and the product market on the other hand 



194 THE PACKERS' ENCYCLOPEDIA 

where beef, pork and other products are sold. Each of these markets is 
constantly fluctuating, changing daily or almost hourly, in response to con- 
ditions within itself. The general movements of these markets, of course, 
have to be relative, for live stock is worth what its products will bring in 
the product market less a margin for the services of manufacturing and 
distributing. Any individual market, however, is subject primarily to the 
conditions of supply and demand within itself, for the reason that these are 
perishable products and have to move into consumptive channels at whatever 
price will induce the trade to absorb the supply at any time. 

Beef, for instance, is not sold in any market for a fixed or figured list 
price", but for what that product will bring in the market in which it is 
ofifered for sale. Retail dealers come to the wholesale houses and inspect 
the beef oflfered for sale and make bids. They customarily shop around 
and take advantage of the best bargains offered. Each individual sale to a 
retailer is a trade in itself, resulting from bids and askings. This product 
being perishable, it must be sold within a few hours after it is received at 
packinghouse wholesale branch. Necessarily, therefore, it moves at the best 
prices obtainable under the local conditions of supply and demand. 

Live cattle, on the other hand, are customarily marketed by farmers in 
the established open live stock markets. They are consigned to and offered 
for sale to packinghouse buyers by commission merchants who act as agents 
for the producers. The prices for live animals are affected by the prices at 
which products are selling and the demand for thejn, and the quantity of 
cattle offered on the market. 

Fewer cattle coming to market means less beef to be placed on the 
product market. Less beef at any time in a product market to supply the 
demand there, tends to raise the selling price. More cattle coming to the 
live stock markets means more beef on the product market. A large supply 
of beef on the product market with steady demand can only be moved at 
lower prices. And it must be moved. 

So it is the fluctuation in prices for products and animals that stimulates 
or contracts the amounts coming to such markets. The trends of prices in 
the product markets reflect back to the livestock market. Price changes in 
the live stock market stimulate or hold back shipments by farmers. Nat- 
urally they attempt to place their stock on the most advantageous market. 
When prices are good it stimulates shipments coming in. When a surplus 
appears and prices are depressed, it naturally holds back shipments. 

Working of Supply and Demand. — Fluctuation in prices determined in 
open competitive markets is the only agency which adjusts the production 
of goods to the demand for them. It is the desires of the consuming 
public, and the prices they are willing to pay for goods and services, 
that leads to the expenditure of human effort necessary to produce such 
goods. The forces controlling prices in markets between which the pack- 
ing industry is conducted, do not differ fundamentally from the forces 
controlling markets for any competitive industry. The significant feature 
is the sensitiveness of these markets for live stock and packinghouse 
products, which is due to the perishable character of the products that 
necessitates prompt movement into channels of consumption. 

In this connection reference should be made to an article appearing in 



LOCATION OF PACKING PLANTS 195 

the Journal of Political Economy, Volume XXIX Number 8, of October, 
1921, entitled "Unit Costs as a Guiding Factor in Buying Operations," by 
Mr. George E. Putnam. This article emphasizes in a very clear and able 
manner the fact that unit costs do not determine selling prices. It is the 
demand for goods that leads to the supply, and the present and prospective 
consumers' prices that lead, to producers' prices. 

The fact that the markets for live stock and packinghouse products are 
unusually sensitive means that those controlling such packinghouse operations 
must be promptly and well supplied with market information and cost sta- 
tistics. They must have at" hand at all times the most recent information 
as to the markets and costs of live animals; they must know what the 
products are selling for, wherever such products are marketed ; and must 
have up-to-the-moment and reliable information as to costs. These condi- 
tions impose on the accounting forces of packinghouse organizations more 
exacting requirements than commonly met in other industries. In addition 
there are the peculiar cost and accounting problems arising out of the 
character of the operations, which have to be considered. 

In all, the packing industry probably places greater responsibility on 
its accounting and statistical forces than most industries, and the informa- 
tion and statistics prepared must be dependable and supplied promptly. Old 
cost figures and statistics may afford consolation, but do little good for the 
current business. 



LOCATION OF PACKING PLANTS 

One of the most important elements making for success in the packing 
business is proper selection of the location for a new plant. This is a fun- 
damental matter, for unless great care is taken in choosing a site it is 
difficult to build a successful business. 

The greater number of packing plants in the United States at the 
present time are located in the corn belt states, Illinois, Indiana, Iowa and 
Missouri. But in recent years there has been a scattering of packing plants, 
and now there are, besides the plants in the large centers, many plants 
throughout the entire United States which supply local regional markets. 

Factors in Location. — The successful plants which have been established 
have taken into consideration in selecting a location the following factors : 

Accessibility to live stock markets. 

Economical distribution of the finished packinghouse products. 

Railroad facilities. 

Labor supply. 

Cost of power. 

An abundance of water. 

Drainage and sewerage facilities. 

Financing. — In addition to these physical factors, the adequate financing 
necessary to the success of a packing plant should be borne in mind. Not 
only is this so because of the funds needed for live stock purchases from 
day to day, but for carrying of stocks of. some packinghouse products for 
months. Modern methods, machinery and equipment are costly, and com- 
petition is keen. This is especially true, in handling perishable products. 



196 THE PACKERS' ENCYCLOPEDIA 

subject to quick deterioration if not properly handled, and if poorly refrig- 
erated. 

The facts of quick turnover of stocks to prevent loss, and keen compe- 
tition, have tended to make the packing business one of small profit margin 
on its sales. By not realizing this, or understanding the fundamental fac- 
tors in picking the location of a plant, a considerable number of failures 
have resulted, especially from the operations of professional promoters and 
misguided enthusiasts. 

Packinghouse Promotion. — In various sections of the country projects 
have been launched to establish packing plants. After being constructed 
and put in operation, many have had to shut down because of bad location 
and lack of working capital, or inexpert management. 

These examples only go to show that the meat packing business must 
rely on small profit margins, and that it requires not only time, but tech- 
nical skill and infinite labor, to build a good business. 

Packer/ Profits. — Old-established packing businesses rely on this small 
margin as much as new concerns, and this includes all revenue from by- 
product and even from private car lines. One business for the ten-year 
period, 1911 to 1920, had a net profit per dollar of sales of 2.07 per cent, and 
a net profit on net worth (capital and surplus) of 10.18 per cent. 

These figures show moderate fluctuations before the world war, an 
increase of profits while business was being done* on a rising scale of 
prices, and the decline of profits since the armistice, with the price move- 
ment downward. The big year in the business was 1917, when the prices 
of livestock and products were enhanced by gains upon stocks on hand. 
These gains were all lost, however, in the three years 1918, 1919 and 1920. 
The average profit for the last five years was less than for the five years 
1911-1915. 

Consideration of these facts and factors only adds to the force of 
the advice concemi-ng the selection^of location for a new packing enterprise. 

CONSTRUCTION OF PACKING PLANTS 

The change due to economic factors, such as increased freight rates 
and change in location of livestock supplies, has brought about the erection 
of packing plants in localities in the United States which no one would 
have considered twenty-five years ago. The new plants which have been 
constructed, due to the previously-mentioned economic factors, have been 
laid out and constructed very carefully by highly-trained packinghouse 
engineers and architects. 

In designing these plants a great deal of attention has been given 
to construction of buildings to meet the conditions for a given locality. 
There is no general rule for the laying out of a packing plant, because 
in certain plants a great percentage of hog products may go into curing 
cellars ; whereas, in other plants conditions may be the reverse. 

There are today packing plants of the smaller type which slaughter 
hogs, and they are out of the cooler and sold the next day. In other lo- 
calities little packing is done during the summer, and the biggest busi- 



CONSTRUCTION OF PACKING PLANTS 



197 



ness is done during the winter months; a plant- in such a section would 
have to be constructed accordingly. 

It is not the intention here to describe building materials, equipment 
or construction details, which belong to the sphere of the trained packing- 
house architect and engineer, but typical plant layouts are given to show 
the general arrangement of' modern packing plants. 



s 








































A 










































































































B 
























































































C 
























_ 











A — Plant With Capacity of 3,000 to 5,000 Hogs Per Week 



Illustration A shows a plant of a capacity of from 3,000 to 5,000 
hogs per week, located in a western state. A is the cooler building, where 
products are loaded on the cars and trucks. B is the manufacturing build- 
ing, containing the killing and oflfal floors. C is lower than the other parts 
of the building, and contains waiting pens on top, and tankhouse and 



198 



THE PACKERS' ENCYCLOPEDIA 



power equipmet. The livestock pens, F, are in the rear. E is the office, 
and D is the garage. 

This type of construction is considered very modern, and this particular 
plant, in its generalities, has been copied by many packers. 





















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C 









































B — Another Type of Plant With Interior Court 



Illustration B shov^rs a packing plant arranged with a large court. 
A is the killing building, also containing the offal and tankhouse. B is the 
manufacturing. C is the cooler. D is the garage, and the pens are 
marked E. » 

A plant of this type has the advantage of an abundance of day- 
light for the killing floors and the manufacturing building. 



L_;_ J. _ 1 _ X _i_ _L 
','1111 

L - I ^^ _ I i_ J._ J- 



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1 




A 








B 














































I 























































C — Large Plant With Separate Pen House and Power House 

Illustration C illustrates another modern type of layout, a large pack- 
ing plant with a capacity of from 6,000 to 15,000 hogs per week. A is 
the cooler building. B is the manufacturing building and tankhouse. 



CONSTRUCTION OF PACKING PLANTS 



199 



C is the powerhouse, and D is the live stock pens, from which the live- 
stock go over a bridge into building B. Building E is the garage. 

Illustration D shows a small or medium-sized packing plant with 
a capacity of 1,000 to 2,000 hogs per week. This building is laid out along 
the same lines as the one shown under illustration A, except that it is 
on a smaller scale, and the office is in the building. 



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D — Medium-Sized Plant, Compactly Laid Out 

Illustration E contains a slaughtering plant adapted for either cattle 
or hogs, and where there is no manufacturing done. It is located in 
an eastern city, and the products are quickly disposed of. The pens are 
very conveniently located between the railroad tracks, and E illustrates 
the hoTding pens, where the animals are led into building B by way of 
an outside chute. This is the slaughtering floor. Building A repre- 
sents the coolers. D is the tankhouse. F is the powerhouse. C contains 
the elevators used to elevate the by-products up to the tank-charging floor. 









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B 


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E — Killing Plant, Where No Manufacturing NnDone 



It can readily be seen from the foregoing illustrations that the design 
of a packing plant must be judged by the conditions it has to meet. 

Great progress has been made during recent years in sanitation, due to 
modern methods and to the regulations of the United States Department 
of Agriculture, which have helped a great deal to bring packinghouse 
reputation to a high standard so that American packinghouse practice 
is now considered the most sanitary and up-to-date in the world. 



200 



THE PACKERS' ENCYCLOPEDIA 



PACKINGHOUSE REFRIGERATION 

No attempt will be made here to enter into all the technical details of 
mechanical refrigeration, but to cover the subject in a general way as it 
applies to modern packinghouse practice. Great progress has been made 
in recent years in the science of refrigeration, and it has been indispensable 
to the growth and development of the packinghouse industry. 

Methods. — There are four principal systems of distributing refrigeration 
now in use in the modern packinghouse. 

a The Direct Expansion System 

b The Brine Circulating System 

c The Brine Spray System 

d The Curtain (Brine) System 

In addition some few packinghouses use some of these systems applied 
slightly dififerently. A brine spray system is also used in which the spray 
is located in a pipe or funnel placed on the ceiling, and which has elimi- 
nating bunkers or coil loft, saving considerable height in the building. 

Another new system recently installed in a large Eastern plant may be 
termed a "water cooling system." Instead of spraying brine on the cooler 



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fe^^i^^^ '"^•° ^'' ' ' ' ^'■t^^"^' ' -"il^'■i■ ' '■"■ ' '''- ' ^•''^^ 



Sv:.?v; '- ^: . : 













A— Showing Arrangement of Coils, Either Direct Expansion or 
Brine, on a Single Bunker 



PACKINGHOUSE REFRIGERATION 



201 



decks, water which has been cooled in Beaudalot coolers is used. Needless 
to say, such a system must be watched very closely to keep the water from 
freezing. 

The indirect cooling system is rarely found in packing plants in the 
United States, but is used extensively in Europe and in tropical countries. 
It is the same method used in the United States in candy and chocolate 
factories. The coils are located in a well-insulated chamber, from which 
the cold air is taken and forced through ducts in the various rooms to be 
cooled. This allows a control to be established over the volume of cold air 
and the humidity. 

A number of packers have installed forced air circulating systems in 
connection with air-conditioning equipment, insuring them perfect tem- 
perature and moisture control in rooms where this is actually required. If 
continued progress is made in scientific packinghouse refrigeration, this 
method will find many users in this field. 

The Direct Expansion System.- — This is the most common method in 
use today in American packinghouses. The ammonia coils are placed 




-Direct Expansion System, With Hold Over Brine Tanks, Used in 
Small Packing Plants, Showing Also Double Bunker 
FOR Rapid Circulation 



202 



THE PACKERS' ENCYCLOPEDIA 



directly in the rooms to be cooled, either in the coil lofts or on the sides or 
ceilings. Depending upon the amount of pipe in the rooms, the various sets 
can be controlled by various expansion valves. 

The Brine Circulating System. — Instead of extra-heavy direct expansion 
coils being used, the coolers are equipped with brine pipes. Cold chloride 
of calcium or common salt brine is pumped through these coils. This brine 
is cooled either in a large brine tank equipped with direct expansion coils, 
or the brine is pumped through additional brine coolers of various types. 

The Brine Spray Syste^n. — Cold brine is produced by the same method 
as with the brine circulating system, except that instead of coils, brine spray 
nozzles are placed on the water-proofed bunker decks (see illustration C). 
The spraying brine falls on to the deck and gravitates or is pumped back to 
the brine tank. 

The Curtain System. — This system is still in use in some large packing 
plants, and is in a way similar to a brine spray system, except that the brine 
trickles down on curtains made of burlap or canvas instead of being sprayed. 

Irrespective of the various advantages and disadvantages of any par- 
ticular system, it is advisable to engage competent refrigerating engineers 




C — Brine Spray System 



PACKINGHOUSE REFRIGERATION 



203 



for designing or laying out a refrigerating plant, as much depends upon the 
installation of a refrigerating system in the packing plant. Power, water, 
temperatures and insulation have to be taken into consideration, and it is a 
true saying that poor refrigeration will make a packer poorer. 



Air Circulation in Coolers 

Of equal importance to a proper refrigerating plant is the circulation 
of cold air in the coolers. As cold air is heavier than warm air, coils 
should be arranged in such a manner that this principle can be best applied. 

The overhead bunker or coil loft method has proved very satisfactory, 
and is principally used in the packinghouse field. The deck or coil loft is 
well insulated to prevent the condensation of warm air under the coil loft. 
Another very important point is that the coils should not be placed too close 
either to the ceiling or bunker floor, as the frost may go through the ceiling 
or bunker floor if the coils are not kept properly defrosted. Illustration "A" 
shows a direct expansion system and single pan coil loft, with the arrow 
indicating the flow of air. 

In smaller packing plant coolers, and where rapid circulation is required. 







D — Curtain System 



204 THE PACKERS' ENCYCLOPEDIA 

as in the chill room, the double coil loft is used, as is shown in illustration 
"B." Besides the direct expansion coils this drawing also shows brine hold- 
over tanks, which are used to assist in maintaining the temperature when 
the machine is shut down during the night in the smaller plants. 

A brine spray system is shown in illustration "C," and illustration "D" 
shows the application of the brine curtain method. 

Proper cold air circulation will prevent the accumulation of excessive 
dampness and moisture, as well as extreme dryness, which may cause 
excessive shrinkage. The colder the air is when entering the cooler, or the 
colder the medium used for chilling, the greater the amount of moisture 
that will be condensed, and therefore the drier the air will be in the cooler 
and the greater the shrinkage. 

In" other words, the greater the spread between the incoming refriger- 
ating medium and the outgoing medium, the greater will be the shrinkage ; 
and vice versa, Vnt nearer the temperature of the incoming medium to the 
outgoing medium, the less the shrinkage will be. As stated, however, these 
are problems which should be decided only after consulting an efficient 
refrigerating engineer regarding the matter. 

Systems of Making Refrigeration 

The two principal refrigerating systems now in use should be men- 
tioned — the Compression and the Absorption System. The first-named can 
be found in the majority of plants, and is a system familiar to most packers. 
The absorption system is not found in so many packing, plants, due no doubt 
to the unfamiliarity of the packer with this system, which in many cases can 
be most advantageously installed in conjunction with a Compression System 
and operated at a very low cost. 

Unbiased, competent refrigerating engineers should always be con- 
sulted when a new refrigerating plant is required, as much of the success 
of the packing plant depends upon economical and reliable refrigeration. 



Chapter VI— VEGETABLE OILS 

VEGETABLE OIL REFINING 

As many of the large packing plants now place on the market lard 
substitutes, margarin and cooking oils, the vegetable oil industry has be- 
come of considerable interest and importance to meat packers. This 
discussion of the refining of vegetable oils, compound and margarin 
manufacture is written from a practical standpoint, as a guide to super- 
intendents or operating engineers. 

There are no standardized operating instructions for conducting a 
refinery, as the locality where a plant may be situated, or where it mar- 
kets its product, determines the character of the product to a large extent. 
Again, practice changes with the superintendent operating the plant, who 
usually applies his own ideas. 

There is much secrecy concerning practices in this particular field, 
and information concerning refining processes has been guarded very 
closely. These so-called secrets, however, are more or less common 
knowledge today in the refining industry. 

In the following pages there is given a detailed description of the 
various operating processes as practiced commercially. 

Refining 

As the crude oils received at the refinery contain many impurities, 
such as meal, moisture, coloring, mucilaginous and nitrogenous colloidal 
matter, and free fatty acids, these must be removed for storing and 
stabilizing the oil, and also to improve the flavor and color for edible 
use. It is for these reasons that crude oil should never be put in 
storage. 

Refining Processes. — The refining or purifying of vegetable oils is 
accomplished by several processes. The most used and practical method, 
however, is the caustic alkali treatment. 

Caustic soda neutralizes the free fatty acids which coagulate and 
separate from the oil, and carries with it other impurities and coloring 
matter, and produces a neutral or "free from fatty acid," light-colored 
oil. 

Mechanical methods of separating the clear oil are the centrifugal 
method, the direct filtering method, etc. These, however, require addi- 
tional special agents. The most practical method is that of gravity, by 
the batch process, which can be assisted by such agents as salt, brine, 
silicate of soda, and others, which are restricted by patents. 

Equipment. — The equipment required for the standard commercial 
refinery consists of the following units : 

205 



206 



THE PACKERS' ENCYCLOPEDIA 




^ 



W 



VEGETABLE OIL REFINING 207 

a. Caustic dumping tanV 1. Filter presses 

b. Lye pump m. Batch tanks (raw filtered oil) 

c. Lye mixing tank n. Compressed air outfit 

d. Lye scale tank and scale o. Deodorizers (vacuum type) 

e. Crude oil pump P- Vacuum units 

f. Refining tank and motive power q. Finished oil, pump 

g. Settling tank r. Cooling coils 

h. Soap stock tank s. Batch tanks (finished oil) 

i. Soap stock pump t. Superheaters 

j. Bleach tanks and motive power u. Filling and storage tanks 
k. Filter press pump 

The refining process is as follows : Making Caustic Solution. — A 
caustic soda solution is usually prepared the evening before. After the 
caustic soda drums have been cut open they are rolled to the dumping 
tank to admit the water. If the empty drums are to be used for ship- 
ping soap, etc., only the seal is knocked off. The caustic soda in the 
tank is now covered with water and left to dissolve, and the liquor should 
test 30 to 40 degrees Beaume. 

The free fatty acid content of the crude oil should be determined 
by analyzing a representative sample. From this test the amount of 
caustic soda to be used can be determined. 

Several hand refiners are made, using various lyes, and the most 
favorable results will be the guide for the refining kettle. The lye will 
vary in amounts from 3 to 15% or more, and strengths of 25° or more 
down to 10° Beaume, or less, depending on the variety of oil and its 
quality. 

Pumping to Tanks.— While the crude oil is pumped to the refining 
tank, the strong caustic liquor is pumped to the lye mixing tank and 
brought down to the gravity Beaume desired. The strong liquor is some 
40 to 50° strength and is diluted with water and by agitation to the re- 
quirements, and run to the lye scale tank in sufficient quantity ready for 
immediate use. 

Experienced operators allow the oil to stand quietly after pumping 
into the refinery to allow any air and foam to settle, as otherwise it 
might increase the soap stock in the process. 

Agitation.— Agitation is now started onjthe crude oil, and it is usually 
brought up to a temperature around 85° Fahrenheit. Cocoanut oil re- 
quires higher temperatures, and individual refiners have their personal 
preferences. 

Agitation is now increased and the required quantity of lye added to 
the oil. The oil is closely watched for the "break," or grain. This break 
or graining of the oil is more or less similar to the "coming" of butter 
in churning cream. In fact, the entire operating of a refinery is quite 
similar. The time of agitation depends upon the "break" of the oil. At 
this point the oil is heated up to 105° to 110° F., and sometimes higher- 
depending entirely upon the type of the refining equipment and the kind of 
oil to be refined. 

This graining can be more easily observed by dipping small samples 
from the mass frequently, and observing its action and progress. As 



208 



THE PACKERS' ENCYCLOPEDIA 




VEGETABLE OIL REFINING 209 

the temperature increases the small specks will increase in size and have 
a tendency to soften or run together and settle out. 

As the soap stock grains become softer, the speed of the agitator is 
reduced to avoid breaking them apart. In other words, the aim is to 
gather or collect the soap stock into flakes of increased size, and separate 
the mass from the refined oil. 

Refining operations usually require from forty-five minutes up to 
one hour or more, depending upon the oil used. Cocoanut oils, or similar 
oils, must be handled rapidly, while imported soya bean oils usually re- 
quire considerably more time. Egyptian and South Sea Island cold 
pressed oils also refine slowly and with difficulty 

Grades of Oils. — There is a happy medium as to the quality of the 
oil trkat is refinable. With too low a grade, an excess of free fatty acids 
and settlings, requiring a greater percentage of caustic soda to neutralize, 
produce an excess of soap stock ; and the remaining oil, being the smaller 
part, is lost in the mass, and as the refiner says, the kettle "goes to soap." 

The maximum limit for cottonseed oil is in the neighborhood of 25 
to 30 per cent free fatty acid. Cocoanut oils refine with IS to 25%. The 
majority of vegetable oils may be refined similarly, with the exception 
of castor oil, which is very difficult to separate from its emulsified mass. 

Settling.— The refined oil is usually permitted to stand and settle until 
the following morning, at which time the refined oil is syphoned off 
through the special connection to the settling tank, care being used to 
draw off every last bit from the layer of semi-solid soap stock. This 
soap stock with some oils is quite liquid, and this final separation is 
somewhat difficult. With other oils, soap stock is quite stiff and hard, 
also its condition depends on the strength of caustic and quantity used. 

Soap Stoclii. — After the yellow oil is drawn off, the remaining soap 
stock in the refining tank is flowed out the bottom outlet to a soap stock 
receiving kettle, from where it is pumped to temporary storage or to soap- 
boiling kettles, or filled into barrels by the small refiners. The refiner, 
now empty, is washed and made ready for a second batch. 

This by-product soap stock will not store permanently, particularly 
the cotton oil soap stock, owing to the fact that it ferments quite rapidly. 
Therefore, by the larger refiners it is given a further treatment, in a 
soap-boiling kettle with strong caustic; that is, it is "killed," and after 
boiling up and salting out can be pumped to permanent storage as 
"killed" foots. Or, as is often done with the cottonseed foots, it may be 
washed up further with successive caustic treatment and made into a 
"settled" or "pitched" soap, or "boiled down" quality. 

The brown or blackish cottonseed soap stock can be made into a 
golden yellow hard soap, much valued for wool scouring and filling of 
other laundry grades. This "washed up" soap stock is a base for most of 
the washing powders, to which soda ash is added and further finished in 
special manner and method to a flaky or grainy washing powder. 

Filtering the Refined Oil. — "Yellow" cottonseed oil has more or less 
fine particles of soap stock and moisture, which all must be removed be- 
fore the oil is of merchantable or usable quality. 



210 



THE PACKERS' ENCYCLOPEDIA 




VEGETABLE OIL REFINING 211 

Some refiners wash the oil with hot water, with or without salt, in 
order to dissolve out all traces of this colloidal soap and excessive alkali. 

The oil is pumped back to the refiner, or into an agitating tank, or an 
agitator may be supplied to the settling tank. This is often connected to 
a vacuum system, and while this may improve the oil in this respect, there 
appear to be other more simple and as efficient methods. Furthermore, 
washing produces an excess loss due to emulsions formed, even though 
it is centrifuged or recovered in the acidulating tank, and some claim it 
tends to produce a rancidity in the finished oil. 

A practical and rapid method of clarifying refined oil is by filtration, 
using a small amount of filtering medium — fullers' earth, filter cell, etc. 
The refined oil is gravitated or pumped from the settler to tHe bleaching 
kettle, brought up to about 140° to 160'' F., rapidly agitated, and about 
one-quarter of one per cent of an unbleachable fullers' earth or other 
filtering medium added. 

After some fifteen or twenty minutes the oil is started through the 
filter press with the pump. The first oil from the press will be slightly 
clouded with earth that passes through the cloths, and must be returned 
through proper lines to the bleaching kettle. The cloths soon become 
coated with the earth, and when the oil flows perfectly clear and brilliant 
it is directed to the receiving or holding tanks for further disposition. 

The color and flavor determine the grade or quality. This color can 
be controlled, to a degree, by the amount of fullers' earth used, due con- 
sideration being given to the earthy flavor produced by excess of same 
For cottonseed oil to be of prime color, it must be no darker than 35 yel- 
low and 7.6 red on the Lovibond color scale. 

Bleaching 

If the refined oil is a bleachable oil, and a "white" or bleached oil is 
required, it may be treated directly from the settler; preferably, however, 
after filtering in a similar manner to the above process, differing in de- 
tails. 

In bleaching, the oil is brought up to temperature of 215° to 230° F., 
and two to three per cent of bleachable fullers' earth is added, depending 
on the oil as determined in the laboratory test, and on the color desired. 
Some oils requiring very much more, and the usable limit depends on 
market values of earth and oil, more or less. The time required in the 
process is not less than one-half hour before directing the oil to the hold- 
ing tank. Agitation is continued until the oil is all pumped from the 
bleaching kettle. 

An addition of "bleaching black" of about three-tenths per cent with 
the fullers' earth assists the bleaching very materially on practically all 
vegetable oils. 

The yellow oil must be dry for best results, and should be free from 
any soap stock, as moisture retards the effect of the earth and the latter 
may be re-dissolved in the hot oil and will darken the oil, and with 
cocoanut oil it will settle out in the finished oil as colloidal soap. 

Some refiners bleach their oils under vacuum, which has its advan- 
tages, especially in drying the oil. 

In pumping the oil through the filter presses the pressure must not be 



212 



THE PACKERS' ENCYCLOPEDIA 





-l 






VEGETABLE OIL REFINING 213 

allowed to rise too high on the cloths, as they will break and leak earth. 
This can be observed on the pressure gauge; depending on the strength 
and age of the cloths, as a rule, it should not exceed 50 to 60 pounds at 
the maximum. A flow at 20 to 30 pounds is to be recommended for speed 
and safety. 

The color Hmit of a Prime White Cottonseed oil is 20 yellow and 2.5 
red (Lovibond color scale). However, this highly earth-treated or 
bleached oil is not of prime flavor and is not merchantable in this form, 
having a very strong or "earth" flavor, and this flavor must be removed 
by deodorization before it can be used as a commercial grade, or as an 
edible product. 

Deodorizing 

On the proper deodorization of edible oils and fats depends absolutely 
the quality and competitive commercial value of their finished products. 
A product of the highest quahty can be improperly deodorized and spoiled 
in the process, and thus produce a strictly "off" quality, reduced in com-' 
mercial value. 

The very best and most modern equipment is not a full guarantee of 
the best-finished product, as much depends on the operation. On the other 
hand, oils and fats of low grade and off quality can be greatly improved, 
and much of them finished as a prime grade. However, other things being 
equal, the better the raw product, the better the finished quality. 

The deodorizing of oils and fats by the modern methods removes 
not only the foreign odors and flavors, but much of the characteristic na- 
ture of the products, and in many cases the various types of oils cannot 
be distinguished one from another when well deodorized. 

Methods. — Deodorizing of oils is possible in various types of equip- 
ment and under many modifications of details. The process in general is 
the treatment at elevated temperatures with open steam, being both a 
washing and volatilization process. 

Modern methods are usually in vacuum (or exclusion of air), and su- 
perheated (open) steam is usually used, or the oil may be superheated di- 
rectly. The vacuum may be effected by various means, such as vacuum 
pumps, surface condensers, atmospheric condensers with necessary water 
leg, etc. 

Vacuum System. — ^The operation with the vacuum system, in general, 
is as follows : Vacuum should be held on the tank, operating or idle. 
Draw or flow the oil to tank, filhng it about two-thirds full. Closed coil 
should be below surface of oil. The height of the tank should be 1^ 
or 2 times the diameter, and the most economical and flexible quantity per 
batch is upwards of two to three thousand gallons. 

The oil is brought up to 220° F. with closed coils ; open steam lines are 
drained, and steam turned on tank slowly (to avoid jumping the oil) 
through the open steam spider. The open steam is superheated up to about 
550° to 600° F. As the temperature rises the closed coils are shut off 
and the temperature is allowed to increase with the open steam only up to 
300° to 340° F. 

With vacuum the adjustments should be gauged so that the vacuum 



214 THE PACKERS' ENCYCLOPEDIA 

maintains fully and as efficiently as possible, with the open steam feeding 
to the tank, i 

Treatment is continued four to six hours or more, depending on the 
relative efficiency of the installation, type and quality of the oil, and re- 
sults required. Occasionally a sample of the oil is drawn and its odor no- 
ticed ; also taste on cooling and compare with the original oil and that of a 
properly finished sample under similar conditions. Experience will ac- 
quaint the operator or chemist as to finishing point or time of treatment. 

When finished, all steam connections are shut off tightly (vacuum 
continued) and the hot oil pumped through the cooling coils to remove 
the extreme heat down to 100° to 140° F. before permitting air to contact 
with the oil. This is important. 

The deodorized oil is now suitable for compound (if a bleached oil), 
butterine. cooking, frying, etc., being very mild, bland, and practically 
tasteless and odorless. 

Operating Points. — Animal products will not stand as high a heat in 
deodorizing as vegetable oils and fats, and the higher the melting point 
as a general rule, the lower the temperature that can be safely used on all 
products. 

The oil recovered in the drip tank and baffle box of the vacuum sys- 
tem is more or less rancid, and should be returned to "off" qualities or 
possibly to the crude refiner. 

The deodorizing tank should be kept perfectly clean and free from 
air if of the vacuum type. Periodical inspection and cleaning should be 
given. * 

To clean the tank it should be boiled up with (full charge) water and 
caustic (one-half barrel or so), and rinsed thoroughly with clear water. 
Dirty tanks produce poor oil and may darken the color. 

COMPOUND LARD 

Vegetable or Lard Compound is of a variety of mixtures and for- 
mulas ; some contain hog lard, but mostly they are composed of large 
percentages of deodorized vegetable oils, with beef tallow, oleo stearine or 
hydrogenated vegetable oil added as hardening or stiffening medium. 

The formulas are governed mainly by market prices of commodities, 
and at times as many as five or six different oils or fats are used in one 
product. 

Sufficient hardening substances must be used to produce a finished 
product of a melting point above the temperatures into which it is shipped 
and consumed, and at the same time it must not be too stiff or brittle. 
The old rule of chemical titre is no longer a guide, since the commercial 
use of such oils as corn and soya bean oil have become possible, as shown 
on the following titre table : 

Titre 

Prime Steam Lard 36-37 degrees C. 

Lard Stearine 40-44 degrees C. 

Tallow 42-44 degrees C. 

Oleo Stearine 49-51 degrees C. 

Corn Oil 17-20 degrees C. 

Soya Oil 22-25 degrees C. 

Cottonseed Oil 30-34 degrees C. 

Hydrogenated Cottonseed Oil 50-60 degrees C. 



COMPOUND LARD MANUFACTURE 215 

Some compounds have been successfully marketed with a titre of only 
29 degrees C. The usual method in manufacturing is to weigh out the 
given formula, drop to formula batch tanks and mixing by aid of heat, 
air or pumps in tanks, and held at 130° to 150° F. 

Methods. — From the batch tanks the mixture is flowed or pumped 
through cooling coils or over a water roll, and brought on to the main re- 
frigerated lard roll at 95° to 105° F., from which it will drop to the 
picker pan at a temperature of 45° to 60° F., depending on the operator, 
formula, season, etc. 

The picker pan or trough, with the revolving beater shaft, mixes the 
semi-solid compound into a white smooth mass, and it should be pumped 
through strainers to the package without undue delay. Following this 
rapid beating in this form the serrii-stiff compound immediately "sets" in 
the package to a firm semi-hard product. Too much beating is to be 
avoided. 

The manner of finishing compounds is a great aid in producing a 
product that will "stand up," also assisting to produce a better color on the 
finished package. Some packers cool their mixture to the semi-stiff degree 
in an upright agitating tank ; others have a cylindrical horizontal drum 
with internal agitators, and cooled on the outside by water or brine. Both 
of these types produce a product more or less grainy in texture and not of 
the whitest color. Different formulas work differently; the harder the 
product the greater the capacity and the easier the operation. 

Some refiners do not use the pre-cooling coil. However, the method 
outlined is to be recommended, both for quality of finished product and 
economy of operation. It is also recommended that all the products used 
for hardening, both vegetable and animal, be deodorized, either separately 
or in the mixed formulae. 

Formulas. — Compound formulas vary with season, location, temper- 
atures and market values. Following are illustrations : 

Cottonseed oil 60% to 50% Cottonseed oil 50% 

Edible tallow 40% to 50% Soya oil 30% 



Cottonseed oil 80% to 85% 



Cocoanut oil 7% 



Oleo stearine . '. .' '. '. '. '. '. 20% to 15% Hydrogenated oil .... 13% 

Cottonseed oil 80% to 90% Peanut oil 43% 

Hydrogenated oil 20% to 10% ^^f °'^- • ; ' V ••.•■•■• S 

•^ '^ Hydrogenated oil 12% 

Cottonseed oil 75% to 78% ^ ^^ j -i in^ 

Edible tallow 15% to 10% Cottonseed oil 30% 

Oleo stearine 10% to 12% P^^""* .^'^ 5?5 

Soya oil 27% 

Cottonseed oil 75% Hydrogenated oil.... 13% 

Cocoanut oil 8% r^ .. i -i -inr-f 

Oleo stearine 17% ^AT'T io° f?5 

Kdible tallow 15% 

Cottonseed oil 45% Oleo stearine 10% 

Soya oil.. 30% Hog lard 5% 

Cocoanut oil 7% 

Oleo stearine 18% 

Peanut oil can be used instead of cottonseed oil, or corn oil can be 
substituted for soya oil. At times market values prohibit the use of any 



216 THE PACKERS' ENCYCLOPEDIA 

oils or fats other than cottonseed oils and hydrogenated fats. Then again, 
this situation may be reversed. 

When the product is purely vegetable in its formula no government 
inspection is required in its manufacture, but when anim.al products enter 
into its makeup its manufacture comes under the meat inspection laws and 
supervision of the U. S. Department of Agricvilture. 

Equipment. — The principal items for a practical compound plant are : 

a. Fat melting tank f. Cooling coil 

b. Oil stock tanks g. Lard roll and motor 

c. Scale tank and scale h. Refrigerating outfit 

d. Formula batch tanks i. Draw-off pump 

e. Circulating pump j. Filling line 

WINTER OIL 

The average Cottonseed Oil is composed in the main of two fats or 
glycerides known as olein, of low melting point, and stearine, of higher 
mehing point. The usual Summer Yellow grade in cool temperatures, 
around 50° F., will separate out. more or less of this solid stearine fat of 
high m-elting point. In other words, the oil is fully liquid only in summer ; 
hence the Summer Yellow grade name, This characteristic, therefore, pre- 
vents its being used satisfactorily as a salad oil, or in salad dressings 
which are subjected to refrigeration, and the removal of this stearine be- 
comes necessary for certain uses and trade requirements. 

This can be done practically and commercially by chilling the Summer 
Oil in a special manner, and filtering out the separated stearine from the 
clear oil, which oil is then known as Winter or Salad Oil, since it remains 
liquid at medium winter temperatures. 

Some refiners guide their process and operation to produce a high 
melting point stearine, others aim for low melting point stearine and 
high test oil. Naturally the former is the slower process and produces 
less stearine than the latter. The proportion of stearine and winter oil 
varies, therefore, from as low as 7% up to possibly 20% to 25% stearine, 
balance being the winter oil. This is governed by the stock used, as oils 
from different sections and of different seasons vary in stearine content. 

Equipment. — The principal units for this process are : 

a. Refrigeration units e. Large filter presses 

b. Chill room f. Cold compressed air supply 

c. Special chilling tanks g. Warming coils 

d. Pressure tanks or equivalent h. Receiving tank, etc. 

The entire operation is conducted in a chill-room, and the chilling 
tanks should, be located above all receiving tanks and filter presses, as 
gravity or pressure replaces all conveying pumps. 

Method. — The general method is as follows : 

Summer oil (yellow or white), thoroughly dry, is delivered to the 
graining tanks in the chill room at a temperature of 65° to 75° F. One 
set of tanks is filled each daj', as it requires 3 to 4 days or more per cycle. 

The chill-room is maintained at a temperature of 38° to 50° F. The 
oil is allowed to cool down slowly, with occasional gentle agitation either 
by hand, mechanical or cooled air. Some refiners use no agitation, which 
produces a high-grade oil, but requires much longer time. 



WINTER OIL 217 

Gradually stearine will be noticed to separate after 2 to 3 days or so. 
Other things being equal, the slower the graining the better grade of win- 
ter oil. The finishing point of the graining must be determined by hand 
filtration tests, guided by experience, which will be during the second or 
third day, or even later. 

Filtration. — Along about this period a certain point is reached, not 
very pronounced at times, at about 48^ to 50° F. in cooling, at which point 
the temperature of the oil rem.ains more or less constant, then rising 
slightly until all heat or crystallization is removed. At this point the oil 
is allowed to flow automatically to the filter presses or into the pressure 
tank by suction, the upper clearer portion being withdrawn first, and fol- 
lowed with the lower portion containing the bulk of stearine. 

The oil is sent through the filter press, using either gravity or air 
pressure, the clear winter oil filtering through, leaving the crystallized 
stearine on the filter cloths in the press. The first clouded oil must be 
returned to unfiltered oil. 

When the chill tank or batch is exhausted, pressure is gradually raised 
as the filtering slackens, due to the cloths becoming more thickly coated 
with stearine. Pressure is allowed to increase up to 30 or 40 lbs., de- 
pending on the oil and other conditions, types of cloths, etc. Filter cloths 
of various types and quality are used, for instance. No. 10 duck, twill 
cloth, chain weave, also heavy double muslin. 

The pressure is continued for some little time on the press, in order 
to drain all of the winter oil, and all air used must be of the same tem- 
perature as the oil. 

The filtered winter oil is delivered from the trough through an oil 
seal outside of the chill room into batch tanks. The oil being cold, will 
condense and absorb moisture. Therefore, reasonable heat is kept on 
the batch tank to bring the oil up to outside atmospheric temperature. 
The convenient arrangement for avoiding this condensation is to conduct 
the fresh-cooled filtered oil through a double-pipe coil directly from the 
press, whereby it becomes heated in passing to storage, before contact- 
ing with the warmer air. 

Recovering the Stearine. — The filter press is duly opened and the 
stearine scraped from the cloths and barreled for further disposition, or 
sent to a receiving tank, according to requirements. The convenient ar- 
rangement in this connection is the use of a steam-heated type of press, 
through which warm air can be forced, and the stearine gradually melted 
from the press, out of the reverse flow direction, thus removing it and 
cleaning the press without disassembling. A further method is to pump 
warm winter oil through the press and meet the stearine. 

If neither warm air or warm oil is used, the cloths must be removed 
and melted up for rapid work when they filter sluggishly. Stearine as 
recovered can be used for various purposes, principally lard compound 
or butter substitutes, or it can be mixed in small proportions with Sum- 
mer Yellow oil up to 10 or 15 per cent for cooking oils, especially during 
the summer months. ^ 

The above practically completes one cycle of the operation. The 
following day the contents of the second tank will be filtered, and so 



218 THE PACKERS' ENCYCLOPEDIA 

on. The exact details of the general operation vary somewhat, depend- 
ing on the type of oil, quality, season, etc. 

The entire operation must be conducted in the chill room, and all 
compressed air used must be pre-cooled. It will happen often that the 
oil will stand this cold test beyond the official limit of five hours, which 
merely indicates that it is of a higher grade. To be full standard it is 
required to remain clear during and through the five-hour period only. 

Deodorizing. — Winter oils are customarily marketed in a deodorized 
form. Some refiners deodorize before pressing. However, it is of con- 
siderable advantage to press the raw oil and deodorize the finished win- 
ter oil, as this removes all flavor of press cloths, etc. 

However, great care must be observed in that no Summer oil from 
the general plant becomes mixed with the winter oil ; as in this case it 
will cause a "weak" test oil and counteract the wintering operation. Con- 
siderable trouble is experienced in refineries through this feature, also 
because of traces of dissolved moisture in the finished oil, which causes 
the oil to become cloudy in the cold test, preventing its passing the official 
requirements. 

In some localities salad oil is used as a cooking oil, which is 
thoroughly feasible, but somewhat expensive when compared with the 
summer grades of cooking oil. 

HYDROGENATION OF OILS AND FATS 

While hydrogenating of oils and fats is in a way an industry of 
its own, and not usually practiced by the smaller refiners or packers, 
reference to it should be made here, as quite a few packing plants use 
the hydrogenating process. 

This is the process whereby the liquid or fat is transformed into 
one of very high melting point, upwards of 140° F. (60° C), and it can- 
be applied to almost all the fat products — animal, fish and vegetable — to 
varying degrees, depending on the chemical structure of the fat. 

Chemically, it is the process of changing various unsaturated glycerides. 
principally oleins (Cis Hs-. O2) to the saturated glycerides of the stearine 
series (Cis Hao O2), by adding two atoms of hydrogen (H) to «ame. 
This is affected by aid of certain metallic catalyzers, nickel being the 
most practical. 

This process requires a supply of pure hydrogen, which is produced 
by several methods, usually by the electrolytic method, and requires quite 
an investment for the hydrogen generating cells. 

The working equipment of a hydrogenating plant is not extensive, 
but as the process is controlled by many patent rights, its universal use 
becomes more or less limited. The main unit is the converter or harden- 
ing tank, which is of various types and forms, and all more or less 
covered by patents. 

The treatment is carried on at an elevated temperature of 320° to 390° 
F., for three to six hours or more, depending on purity of oils, activity of 
catalyzer, degree of hardness desired, etc. From the converter, after 
cooling slightly, it is filtered to separate the intermixed catalyzer, which 
is returned to the converter for successive batches. The hardened prod- 



MANUFACTURE OF MARGARIN 219 

net is solidified either in open tanks or over cooling cylinders — some spray 
the hot oil into cooling towers — and can be shipped in slack barrels or 
usual bags. 

Cocoanut oil will not harden to any appreciable extent, while the 
usual seed oils, also animal and fish oils, will harden to melting points 
of 125° to 150° F., or higher with certain oils. 

This process produces a manufactured product which will substitute 
for and even excel the natural and necessarily limited supply of animal fats 
for lard compound, margarin, soaps, etc. The product is fully as 
nutritious as a food as the natural hard fats, and equally as digestible 
as those of equal melting points. 

While the main condition to be desired in a hydrogenated fat is 
its melting point, these are judged and guided relatively by the iodine num- 
ber or titre of the total fatty acids. The methods for determining these 
characteristics can be obtained of the Bureau of Chemistry, U. S. Depart- 
ment of Agriculture, and are more or less difficult and technical for the 
layman, requiring the skill of a trained chemist. 

MANUFACTURE OF MARGARIN 

Oleomargarin is made from animal and vegetable fats, churned with 
milk. The principal oils used are oleo oil, neutral lard, peanut oil, cot- 
tonseed oil, and cocoanut oil. The usual specifications for the animal 
oils are found in previous chaijters of this Encyclopedia. 

The vegetable oils must each come up to the particular requirement 
necessary, depending upon the kind and nature of the oil. In general 
it should be said that these oils should be free from moisture and all 
material not fat, also they should be devoid of rancidity and acidity. 
The importance of having pure high quality oils to start with cannot be 
over-stated. 

The milk used for making "starter" should also be given very care- 
ful attention. It is best to get milk that is produced in sanitary sur- 
roundings, free from all objectionable odors, and low in numbers of bac- 
teria. It should be shipped in a cold condition, below 40° F. being best. 
Immediately upon being received at the factory the milk should be pas- 
teurized, either by the flash or holding method, the latter being preferred. 
In the "flash" process the milk is heated to 170° F. for thirty or sixty 
seconds. In the "holding" process the milk is maintained at a tempera- 
ture of 145° F. for thirty minutes. 

After being pasteurized, ripening is the next step, and it is at this 
point that great skill is required in order to develop the proper flavor 
and aroma which is later to be imparted to the margarin upon being 
emulsified with the oil. The ripening should not be carried to the point 
where the milk will curdle ; so that many oleomargarin manufacturers 
ripen only to .4 of 1 per cent actual acidity, and never over .5 of 1 per 
cent. Much work has been done in developing the various pure cultures 
of lactic acid producing organisms, the by-product of this development 
being esters and alcohols which provide proper flavor and aroma. 

The milk room should be separate, and should contain only the pas- 
teurizing vats and starter cans. Pasteurization by the batch method is 



220 THE PACKERS' ENCYCLOPEDIA 

best carried out at 145° for half to three-quarters of an hour, where- 
upon it is immediately cooled to 68° F., then inoculated with ^ of 1 per 
cent of the pure culture and then allowed to ripen to .4 of 1 per cent 
acidity. 

Churning. — One of the mo&t important steps in the manufacture of 
margarin is the churning, the temperature of the mixture in the churn 
depending upon the formula used. In general, such a temperature should 
be used as will create a perfect emulsion of the milk and oils ; 80° to 85° is 
often employed for white goods or even a somewhat colder temperature, 
while for natural color goods a little higher temperature is usually employed, 
so as not to destroy the color. 

Two general methods of crystallizing the emulsion are used, one the 
vat method and second the sluice method. The advantage of the second is 
that the crystallized margarin gravitates directly into trucks, whereas in the 
vat method it must be removed by manual or mechanical labor. 

Ripening. — After crystallizing, some manufacturers have allowed the 
margarin to ripen further, in order to develop flavor, the time required for 
this being about twelve hours at a temperature of 70°. This, however, 
depends upon the grade of goods. Other manufacturers immediately put 
their goods onto the workers, salt them, and print and package them, allow- 
ing the flavor to develop during transit. 

In general, it may be said that the fresher the goods gets to the buying 
public the better. The working of the goods has an important bearing on 
the consistency and body of the same, European ^methods having been 
developed much further along this line than the average American methods. 
The latter are being rapidly improved, however. 

A good oleomargarin should contain about 2^ per cent of salt, 13^ per 
cent of moisture and 5^ of 1 per cent of casein, and it should also have a 
smooth, uniform velvety body, with no trace of visible moisture. The flavor 
of the product is the most important thing to consider, a clean, acid butter- 
milk flavor being most desirable. 

Formulas. — The following formulas indicate in a general way the mix- 
tures of oils which give desirable results in producing the various classes of 
margarin : 

High grade white goods 

No. 1 oleo oil. 800 lbs. 
Neutral lard, 700 lbs. 
No. 1 peanut oil, 600 lbs. 
Ripened milk, 70 gallons. 
Salt, 200 lbs. 

Second grade white goods 

No. 2 oleo oil. 700 lbs. 

Neutral lard, 700 lbs. 

White cottonseed oil, 650 lbs. 

Ripened milk, 60 gallons. ' 

Salt, 200 lbs. 

High grade natural color goods 
Yellow oleo oil, 1,200 lbs. 
Neutral lard, 300 lbs. 
Yellow cotton oil, 450 lbs. j ' , 



MANUFACTURE OF MARGARIN 221 

Butter, 650 lbs. 

Ripened milk, 60 gallons. 

Salt, 200 lbs. 

Vegetable Margarins 

Purely vegetable oleomargarin came into prominence at the time of the 
World War, due to the scarcity of animal fats and the high price of butter 
and animal oleomargarin. The cocoanut butters consist largely of cocoanut 
oil and some peanut oil, churned with milk. As the melting point of cocoa- 
nut oil is about 76° F., it is necessary to use a hydrogenated vegetable 
product during the summer season in order to make goods that will stand up 
well. Special treatment and temperatures are of course required to make 
a satisfactory product of this nature, each manufacturer varying his formula, 
depending upon the locality and the trade. 

It should be stated that in all of the formulas given there is a certain 
loss of salt in the working, so that the finished goods will contain only 
about 2J^ or 3 per cent. 

Taxation 

Most oleomargarins sold in the United States are free of artificial 
coloring, due to the fact that the law imposes a tax of 10 cents per pound 
on oleomargarin artificially colored, whereas the tax on uncolored goods is 
only J4 cent per pound. The margarin manufacturer of today is confronted 
with certain requirements, not only by the United States Government, but 
by nearly every state, many of these requirements in the various states 
being different in character. Manufacturers are required to pay a federal 
tax of $600, wholesale dealers in colored oleomargarin are required to pay 
$480, wholesale dealers in uncolored goods pay $200, retail dealers in colored 
goods $48, and retail dealers in uncolored goods $6. Manufacturers must 
also be bonded for $5,000. 

The use of oleomargarin as a spread for bread is growing. It is a safe 
food, the fats going into it coming from animals which have been U. S. 
inspected and passed, and the milk entering therein being subjected to 
pasteurizing temperatures which destroy disease producing bacteria. It has 
also been conclusively shown that animal oleomargarins contain the much- 
talked of vitamines necessary for child growth and development. 



PART TWO 

Statistics ^ 

FOREWORD 

While no hard and fast sub-divisions have been made, this Statistical 
Section can be said to fall naturally into four parts. These, in the order 
in which they are presented, are as follows : 

1. Charts and maps (livestock and meats statistics). 

2. Tables (special compilations of livestock and meat production and 

consumption figures). 

3. Traffic charts and tables of rates on cattle, beef, packinghouse 

products, and icing charges. 

4. Trade Term Definitions (in use both in domestic and foreign 

commerce). 

Many times packers want to refer at short notice to figures showing 
production and consumption of beef, pork, mutton and lamb, stocks on 
hand for a period of years, range of cattle, hog and sheep prices for years 
back, trend of exports of meat products, etc. 

Another kind of information where figures are of great aid is in the 
field of traffic. It is of importance to be able to refer to railroad rates 
on livestock and compare them with what they have been for the last 
fifty years. Such comparison shows whether the rates at any particular 
time are fair and in which way they should be changed. Of more con- 
cern is the question of packinghouse products rates. Reference to the 
whole subject in a chart gives the packer a chance to refresh his memory 
and size up the rate situation from his own point of view. The same is 
true of icing charges. 

A third field where a source of constant reference is necessary is 
that of trade term definitions. There are many troubles that arise out 
of ignorance of the right interpretation of a trade term under which 
sales and shipment should be made. The question of what the seller 
must do on the one hand and what the buyer must do on the other 
hand has to be absolutely clear. And just what this means in the pack- 
ing business requires careful and accurate knowledge. 

This Statistical Section has been prepared to give the reader the in- 
formation just outlined by means of charts, maps, tables and otherwise 
in as brief space as possible in order to make the figures and facts clear 
and of ready reference. 



223 



224 



THE PACKERS' ENCYCLOPEDIA 



I 


Beef Cattle on Farms 


A 


mSS^^^^^^M 


r 


^•-^^^^W^ 


\ 


M|p; Ff^^f^^fer 


.... 


....,..^*^^-^ 



lio^S on Farms 




One dot - 10,000 Hog( 



Sheep on Farms 




Charts by Commercial Research Dept., Swift & Co. 

Sources of U. S. Meat Supply 

Number on Farms January 1, 1920. Data from U. S. 

Census Bureau. Large dots show the location 

of Principal Slaughtering Centers. 



STATISTICS 



225 




Consumption of Pork 




One dot " 1,500,000 Pounds 



Consumption of Mutton and Lamb 




One dot = 500,000 Poond6 



Charts by Commercial Research Dept., Swift & Co. 

Areas of U. S. Meat Consumption 

Based on per capita consumption as estimated by U. S. 

Bureau of Crep Estimates for 1919, and on 

the 1920 population. 



226 



THE PACKERS' ENCYCLOPEDIA 




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STATISTICS 



229 




230 



THE PACKERS' ENCYCLOPEDIA 





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STATISTICS 



231 



HIDE, TALLOW AND OLEO OIL PRICES 
Packer Hides, Heavy Native Steers, Chicago 

Average monthly prices, per 100 pounds 



Month. . . 


1909 


1910 


1911 


1912 


1913 


1914 


1915 


1916 


1917 


1918 


1919 


1920 i 1921 

1 


Jan 

Feb 

Mar 

Apr 

May 

June 

July 

Aug 

Sept 

Oct 

Nov 

Dec 


S15.80 
15.13 
14.41 
14.53 
16.30 
16.88 
17.18 
16.88 
17.22 
17.90 
17.88 
17.93 


$17.33 
15.35 
14.40 
15.17 
15.56 
17.50 
16.10 
16.19 
15.94 
15.77 
14.87 
13.72 


$13.00 
13.00 
12.88 
13.08 
13.87 
15.63 
16.30 
15.75 
16.20 
16.34 
16.50 
16.41 


$16.03 
15.69 
15.55 
15.88 
16.97 
17.45 
17.75 
18.90 
19.50 
19.53 
19.93 
19.41 


$18.69 
18.12 
17.40 
16.97 
17.07 
17.66 
18.12 
18.70 
19.47 
19.87 
19.65 
18.42 


$17.75 
18.21 
18.19 
18.12 
18.43 
18.84 
19.68 
20.70 
21.37 
21.25 
21.94 
22.90 


$23.27 
22.97 
21.00 
19.28 
21.60 
23.56 
26.42 
27.09 
26.19 
26.35 
25.90 
24.77 


$23.20 
22.84 
22.40 
23.20 
25.50 
26.75 
26.70 
26.09 
26.35 
28.31 
32.38 
33.40 


$32.50 
31.00 
30.10 
30.50 
31.56 
32.10 
31.75 
32.50 
32.60 
34.19 
35.00 
34.70 


$32.00 
29.25 
26.05 
26.62 
31.00 
32.60 
33.00 
30.00 
30.00 
30.00 
29.00 
29.00 


$28.00 
28,25 
27.55 
30.94 
36.60 
40.80 
50.10 
52.70 
46.38 
48.25 
47.20 
40.38 


$40.10,$17.20 
40.00' 14.56 
37 OOi 13.06 
35.881 10.60 
36.001 12.37 
36. OO: 14.00 
30.70 13.60 
28.12i 14.00 
28.50: 14.00 
26.20 14.90 
22.25' 15.75 
20.00 16.50 


Average . . 


16.50 


15.66 


14.91 


17.72 


18.35 


19.78 


24.03 


26.43 


32.37 


29.88 


39.76 


31.731 14.21 



Tallow, Packer's Prime, Loose, Chicago 

Average monthly prices, cents per pound 



Month 


1909 


1910 


1911 


1912 


1913 


1914 


1915 


1916 


1917 


1918 


1919 


1920 


1921 


Jan 

Feb 

Mar 

Apr 

May 

June 

July 

Aug 

Sept 

Oct 

Nov 

Dec; 


.0648 
.0647 
.0630 
.0616 
.0619 
.0620 
.0608 
.0606 
.0639 
.0681 
.0738 
.0738 


.0738 
.0731 
.0760 
.0775 
.0756 
.0734 
.0759 
.0775 
.0816 
.0823 
.0815 
.0767 


.0756 
.0731 
.0688 
.0616 
.0621 
.0608 
.0609 
.0651 
.0719 
.0689 
.0691 
.0647 


.0649 

.0639 

.0650 

.07 

.0706 

.0684 

.0673 

.0695 

.07 

.0705 

.0688 

.0681 


.0674 
.0684 
.0681 
.0698 
.0669 
.0666 
.0688 
.0741 
.0763 
.0745 
.0747 
.0731 


.0719 
.0716 
.0706 
.0694 
.0681 
.0666 
.0656 
.0672 
.0696 
.0659 
.0666 
.0666 


.0670 
.0691 
.0689 
.0683 
.0667 
.0639 
.0638 
.0638 
.0644 
.0775 
.0813 
.0879 


.0908 
.0917 
.0965 
.1050 
.1071 
.0991 
.0903 
.0848 
.0969 
.1048 
.1161 
.1180 


.1156 
.1213 
.1289 
.1489 
.1806 
.1814 
.1681 
.1684 
.1733 
.1715 
.1753 
.1781 




1763 

1741 

1748 

1747 

1736 

1719 

1795 

1875 

1947 

20 

1916 

1494 




1095 
1009 

1025 

13 

1488 

16 

2058 

1888 

1703 

1873 

1722 

1643 




1813 
1603 
1608 
1563 
1409 
1198 
1231 
1278 
1348 
1156 
0869 
0658 


.0675 

.0650 

.0575 

.0559 

.06 

.0543 

.0569 

.0666 

.0738 

.0725 

.0683 

.0656 


Yearly . . . 


.0649 


.0771 


.0669 


.0681 


.0707 


.0683 


.0703 


.1000 


.1593 


.1790 


.1534 


.1311 


.0637 



Oleo Oil, Extra, Chicago 

Average monthly prices, cents per pound 



Month 


1909 


1910 


1911 


1912 


1913 


1914 


1915 


1916 


1917 


1918 


1919 j 1920 


1921 


Jan 

Feb... 
Mar... 
Apr . . . 
May. . . 
June . . . 
July... 
Aug. . . 
Sept... 
Oct.... 
Nov... 
Dec... 


.1294 
.1225 
.1165 
.1359 
.1359 
.1344 
.1247 
.1178 
.1196 
.1263 
.1375 
.1485 


.1455 
.1294 
.1308 
.1344 
.1250 
.1133 
.1091 
.1115 
.1206 
.1144 
.1031 
.0992 


.0981 
.0950 
.0839 
.0784 
.0878 
.0825 
.0853 
.0934 
.1184 
.1144 
.1178 
.1100 


.1205 
.1228 
.1313 
.1300 
.1300 
.1248 
.1182 
.1316 
.1356 
.1466 
.1363 
.1350 


. 1333 
.1163 
.1213 
.1158 
.1069 
.1088 
.1129 
.1164 
.1156 
.1049 
.1006 
.0956 


.0969 
.0969 
.0950 
.0935 
.0991 
.0975 
.0940 
.1055 
.1343 
.1281 
.1397 
.1403 


.1425 
.1469 
.1458 
.1325 
.1150 
.1048 
.0984 
.0963 
.1018 
.1225 
.1309 
.1258 


.1242 
.1266 
.1251 
.1328 
.1405 
.1325 
.1325 
.1365 
.1413 
.1450 
.1770 
.2038 


.2070 
.1994 
.1988 
.2113 
.2403 
.2325 
.2106 
.1985 
.2250 
.2395 
.2219 
.2159 


.2225 
.2375 
,2519 
.2475 
,2395 
.2419 
,2570 
.26P0 
.2625 
.2780 
.2863 
.3019 


.3125 
.3019 
,2825 
.2953 
,3206 
.3291 
.3330 
.3056 
.3025 
.2825 
.3075 
.3050 


.2906 
.2788 
, 2575 
,2381 
,2100 
.1945 
,1800 
1681 
,1975 
.2044 
.1775 
.1598 


.1325 
.1288 
.1238 
.1081 
.1022 
.0953 
.0944 
.1115 
.1291 
.1253 
.1143 
.1013 


Yearly 


.1291 


.1197 


.0971 


.1302 


.1124 


.1101 


.1219 


.1432 


.2167 


.2572 


.3065 


.2131 


.1139 



232 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



233 



Estimated Annual Production, Exports, Imports, and Consumption 
Per Capita of Beef in the United States 







Slaughter 








Consumption 


Calendar 








Exports 


Imports 
















Year 








(Domestic) 


(Less Re- 








Total 


Federally 
Inspected 


Other 




exports) 


Total* 


Per 
Capita 




Million 


Million 


Million 


Million 


Million 


Million 






Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


1907 


7,320 


4,336 


2,984 


352 




6,968 


79.7 


1908 


6,676 
7,071 
7,323 


3,955 
4,189 
4,240 


2,721 
2,882 
3,083 


228 

■ 163 

110 




6,448 
6,908 
7,213 


72.4 


1909 




76.2 


1910 




78.1 


1911 


7,036 


. 4,137 


2,899 


92 




6,944 


73.9 


1912 


6,509 


3,938 


2,571 


56 




6,453 


67.5 


1913 


5,913 


3,595 


2,318 


47 


38 


5,904 


60.8 


1914 


5,639 


3,601 


2,038 


95 


260 


5,804 


58.9 


1915 


5,816 


3,979 


1,837 


399 


109 


5,526 


55.6 


1916 


6,118 


4,362 


1,756 


287 


19 


5,850 


58.1 


1917 


6,686 


5,169 


1,517 


376 


28 


6,338 


62.0 


1918 


7,320 


5,638 


1,682 J 


728 


111 


6,703 


64.7 


1919 


6,283 


4,774 


1,509 


314 


• 35 


6,004 


57.2 


1920 


6,463 


4,578 


1,885 


164 


45 


6,500 


61.1 


1921 


6,194 


4.113 


2.081 


52 


27 


6.227 


57.7 



^Includes differences between quantities in storage at beginning and end of year. 



Since the passing of the big western ranges, cattle raising and beef 
production suffered a steady decline until the advent of the World War. 
The totals show that the war greatly stimulated production until the end 
of 1918. Since that year there has been rapid falling off, the 1921 total 
being over a billion pounds less than that of 1918. 

Exports of beef at one time formed a large and important branch of 
the foreign trade of the United States, but by 1913 they had largely dis- 
appeared and foreign beef began to come in. The exports were large from 
1915 to 1918 solely because of the war needs and have since fallen to a 
pre-war basis. 

Imports of meat previous to 1913 were so small that they were not 
enumerated separately in the commerce reports. Imports of beef in 1914, 
however, were quite considerable. At this period the sources of cheap 
beef in the Southern Hemisphere, especially Argentina, had developed 
enormously and they had, in fact, supplanted the United States in the 
overseas trade with Europe. 

Consumption of beef, as seen in the table, was at a low point in 1915, 
having decreased 24 pounds per head of the population during the preced- 
ing 8 years from 1907. Since the war it has receded 7 pounds per head. 



234 



THE 



PACKERS' ENCVCLOPEDL. 




STATISTICS 



235 




236 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



237 



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16.5 
22.0 
27.1 
24.9 
21.2 
10.3 
33.3 
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7.2 
23.1 
18.3 
20.8 


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238 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



239 



Estimated Annual Production, Exports, Imports, and Consumption 
of Pork in the United States 



Calendar 
Year 



1907 
1908 
1909 
1910 
1911 
1912 
1913 
1914 
1915 
1916 
1917 
1918 
1919 
1920 
1921 



Slaughter 



Total 



Million 
Pounds 

7,491 
8,226 
6,690 
5,881 
7,511 
7,189 
7,492 
7,228 
8,050 
8,634 
6,901 
8,854 
8,933 
8,193 
8,475 



Federally 
Inspected 



Million 
Pounds 

4,420 
4,853 
3,946 
3,470 
4,481 
4,242 
4,420 
4,264 
4,749 
5,196 
4,071 
5,551 
5,584 
5,133 
5.351 



Other 



Million 
Pounds 

3,071 
3,373 
2,744 
2,411 
3,080 
2,947 
3,072 
2,964 
3,801 
3,448 
2,830 
3,303 
3,349 
3,060 
3,124 



Exports 
(Domestic) 



Million 
Pounds 

1,014 
619 
472 
313 
456 
440 
456 
377 
906 

1,011 
943 

1,724 

1,897 
925 
748 



Imports 
(Less Re- 
exports) 



Million 
Pounds 



Consumption 



Total* 



3 

38 
7 
2 

10 

97 

11 

6 

1 



Million 
Pounds 

6,477 
7,607 
6,218 
5,568 
7,055 
6,749 
7,039 
6,889 
7,151 
7,625 
5,968 
7,227 
7,047 
7,338 
7,851 



Per 
Capita 



Pounds 

74.1 
85.4 
68.6 
60.3 
75.1 
70.6 
72.5 
69.9 
72.0 
75.7 
58.4 
69.8 
67.1 
68.9 
72.8 



Estimated Annual Production, Exports, Imports, and Consumption 
of Lard in the United States 



Calendar 
Year 



Slaughter 



Total 



1907 
1908 
1909 
1910 
1911 
1912 
1913 
1914 
1915 
1916 
1917 
1918 
1919 
1920 
1921 



Million 
Pounds 

1,693 
1,834 
1,506 
1,344 
1,717 
1,643 
1,713 
1,652 
1,840 
1,973 
1,577 
2,015 
2,089 
2,022 
2,095 



Federally 
Inspected 



Million 
Pounds 

993 
1,094 

888 

793 
1,013 

969 
1,011 

975 
1,0«6 
1,164 

930 
1,263 
1,327 
1,326 
1,384 



Other 



Million 
Pounds 



Exports 
(Domestic) 



690 


589 


760 


582 


618 


458 


551 


379 


701 


605 


674 


553 


702 


575 


677 


460 


754 


487 


809 


454 


647 


383 


752 


555 


762 


784 


696 


636 


711 


893 



Million 
Pounds 



Imports 
(Less Re- 
exports) 



Million 
Pounds 



Consumption 



Total* 



Million 
Pounds 

1,094 
1,272 
1,048 
965 
1,112 
1,090 
1,138 
1,192 
1,353 
1,519 
1,194 
1,460 
1,305 
1,390 
1.214 



Per 
Capita 



Pounds 

12.5 
14.3 
11.6 
10 5 
11.8 
11.4 
11.7 
12.1 
13.6 
15.1 
11.7 
14.1 
12.4 
13.1 
11.3 



*Includes differences between quantities in storage at beginning and end of year. 

The production of lard does not necessarily follow that of other pork 
products in relation to the number of hogs slaughtered in any given period 
of time Certain conditions, as the plentifulness and cheapness of corn, 
determine whether the feeder shall market his hogs in fat or lean condi- 
tion and other economic factors determine whether the packer shall pro- 
duce more or less lard than usual in the slaughtering process. 



240 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



241 




242 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



243 



Estimated Annual Production, Exports, Imports, and Consumption 
of Mutton and Lamb in the United States 







Slaughter 








Consumption 


Calendar 








Exports 


Imports 
















Year 








(Domestic) 


(Less Re- 








Total 


Inspected 


Other 




exports) 


Total* 


Per 
Capita 




Million 


Million 


Million 


Million 


Million 


Million 






Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


1907 


559 
555 
604 
600 

738 
788 
738 


431 

428 
466 
463 
569 
608 
569 


128 
127 
138 
137 
169 
180 
169 


1 

1 
2 
2 
3 
5 
5 




558 
554 
602 
598 
735 
783 
734 


6.4 


1908 




6.2 


1909 




6.6 


1910 




6.5 


1911 




7.8 


1912 




8.2 


1913 


1 


7.5 


1914 


720 


555 


165 


4 


20 


736 


7.5 


1915 


626 


482 


144 


4 


12 


634 


6.4 


1916 


612 


472 


140 


5 


16 


623 


6.2 


1917 


473 


364 


109 


3 


6 


476 


4.7 


1918 


489 


381 


108 


2 


1 


488 


4.7 


1919 


602 


470 


132 


3 


8 


607 


5.8 


1920 


538 


423 


115 


4 


61 


537 


5.0 


1921 


626 


494 


132 


20 


9 


677 


6.3 



*Includes differences between quantities in storage at beginning and end of year. 



The production and consumption of mutton and lamb is small in com- 
parison with beef and pork. It averages about one-tenth of beef and one- 
twelfth of pork. The table shows the production to have been greatest 
from 1911 to 1914, in each of which years it exceeded 700 million pounds. 
The year of lowest production was 1917, when the yield was only 473 
million pounds. Since 1917, the trend has been generally upward. 

The proportion of federally inspected slaughter is greater with sheep 
and lambs than with any other class of livestock. Nearly four-fifths of 
the total mutton and lamb produced is inspected in establishments having 
Government supervision. 

Normally there is very little foreign trade in mutton or lamb, but 
1920 saw a new departure in heavy imports of Australasian product. These 
were not readily marketed and a large proportion was reexported. 

The table shows the per capita consumption ranging between 8.2 
pounds (highest) in 1912, and 4.7 pounds (lowest) in 1917 and 1918. 
There has been a steady rise in the last three years. 



244 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



245 



Estimated Annual Production, Exports, Imports, and Consumption 
of Veal in the United States 



Calendar 
Year 


Slaughter 


Exports 
(Domestic) 


Imports 
(Leas Re- 
exports) 


Consumption 


Total 


Federally 
Inspected 


Other 


Total ■ 


Per 
Capita 


1907 


Million 
Pounds 

626 
605 

684 
687 
657 
668 
488 
433 
428 
536 
662 
791 
860 
936 
864 


Million 
Pounds 

210 
203 
230 
235 
229 
239 
176 
158 
168 
220 
296 
352 
378 
402 
Sfi7 


Million 
Pounds 

416 
• 402 
454 
452 
428 
429 
312 
275 
260 
316 
366 
439 
482 
534 

497 


Million 
Pounds 


Million 
Pounds 


Million 
Pounds 

626 
605 
684 
687 
657 
668 
488 
438 
429 
537 
663 
792 
865 
944 
868 


Pounds 
7.1 


1908 






6.8 


1909 






7.5 


1910 






7.4 


1911 






7.0 


1912 






7.0 


1913 






5.0 


1914 




5 
1 
1 
1 
1 
5 
8 

A 


4.4 


1915 




4.3 


1916 




5.3 


1917 




6.5 


1918 




7.6 


1919 




8.2 


1920 




8.9 


1921 




8 



Veal production as a rule follows that of beef. The unusually large 
slaughter in recent years, however, contrasts rather curiously with the 
considerable decline in cattle slaughter in the same period. It is accounted 
for partly by the droughty conditions in the West which induced heavy 
marketings of young stock during 1919, and the relatively higher prices 
for calf products since that time. 

Country slaughter of veal is proportionately much larger than for any 
other class of animals. The federally inspected slaughter of calves in 1909 
was about one-third of the total slaughter, and although it is increasing 
it is estimated to be still well below one-half of the total. 

The consumption of veal practically corresponds to the production as 
there are no exports recorded and the imports are insignificant. The per 
capita consumption for the whole period has averaged close to 7 pounds 
per annum. It was lowest in 1915 (4.3 pounds) and highest in 1920 (8.9 
pounds). 



246 



THE PACKERS' ENCYCLOPEDIA 




STATISTICS 



247 



Estimated Annual Production, Exports, Imports, and Consumption 
of All Meats** (Excluding Lard) in the United States 







Slaughter 








Consumption 


Calendar 








Exports 


Imports 
















Year 




Federally 
Inspected 




(Domestic) 


(Less Re- 








Total 


Other 




exports) 


Total* 


Per 
Capita 




Million 


Million 


Million 


Million 


Million 


Million 






Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


Pounds 


1907 


16,003 


9,399 


6,604 


1,367 




14,636 


167.4 


1908 


16,067 


9,441 


6,626 


848 




15,219 


170,9 


1909 


15,060 


8,835 


6,225 


637 




14,423 


159.0 


1910 


14,502 


8,412 


6,090 


412 




14,090 


152.5 


1911 


15,946 


9,368 


6,578 


534 




15,412 


163.9 


1912 


15,162 


9,030 


6,132 


486 




14,676 


153.5 


1913 


14,640 


8,763 


5,877 


507 


41 


14,174 


145.9 


1914 


14,039 


8,585 


5,454 


475 


323 


13,887 


140.9 


1915 


14,937 


9,384 


5,553 


1,309 


129 


13,757 


138.5 


1916 


15,922 


10,248 


5,674 


1,304 


38 


14,656 


145.5 


1917 


14,740 


9,906 


4,834 


1,322 


44 


13,462 


131.8 


1918 


17,469 


11,927 


5,542 


2,454 


210 


15,225 


146.9 


1919 


16,687 


11,209 


5,478 


2,214 


59 


14,532 


138.4 


1920 


16,135 


10,538 


5,597 


1,093 


120 


15,324 


144,0 


1921 


16,160 


10,325 


5,835 


820 


41 


15,624 


144.8 



'Includes differences between quantities in storage at beginning and end of year. 
*Includes small quantity of goat meat not given separately. 



The figures in the table above are merely the addition of the various 
meats in the previous tables plus a small quantity of goat meat. The latter 
how^ever, furnishes only about one-tenth of a pound per capita of the 
total, meat consumption in the country. 

It may be seen from the table that the banner year in meat production 
was 1918, when about 17^ billion pounds were produced. About two- 
thirds of this meat was examined and certified as fit for human food by 
Federal inspectors. One-third, or 5]S^ billion pounds, was subject to State 
or local inspection, or no inspection at all, and practically all of this was 
slaughtered and consumed within State boundaries. During the last three 
years there has been little change in the production totals, but the heavy 
exports in 1919 brought down the consumption in that year about 6 
pounds per head of the population. 



248 



THE PACKERS' ENCYCLOPEDIA 



LIVE STOCK POPULATION IN THE UNITED STATES 

Number of cattle, sheep and hogs in the United States on January 1 
of each year from 1900 to 1922, according to the estimates of the U. S. 
Department of Agriculture are as follows: 





Milch 


Other 


Total 


Total 


Total 


. 


Cows 


Cattle 


Cattle 


Sheep 


Hosts 


1900 


16,292,360 


27,610,054 


43,902,414 


41,883,065 


37,079.356 


1901 


16,833,657 


45,500,213 


62,333,870 


59,756,718 


56,982,142 


1902 


16,696,802 


44,727,797 


61,424,599 


62.039.091 


48,698,890 


1903 


17,105,227 


44,659,206 


61,764,433 


63.964.876 


46,922,624 


1904 


17,419,817 


43,629,498 


61,049,315 


51.630.144 


47,009.367 


1905 


17,572,464 


43,669,443 


61,241,907 


45,170,423 


47.320,511 


1906 


19,793,866 


47,067,656 


66,861,522 


50,631,619 


52,102,847 


1907 


20,968,000 


51,566,000 


72,534,000 


53,240,000 


54,794,000 


1908 


21,194,000 


50,073,000 


71,267,000 


54,631,000 


56,084,000 


1909 


21,720,009 


49,379,000 


71,099,000 


56,084,000 


54,147,000 


1910 


21,801,000 


47,279,000 


69,080,000 


57,216,000 


47,782,000 


1911 


20,823,000 


39,679,000 


60,502,000 


53,633,000 


65,620,000 


1912 


20,699,000 


37,260.000 


57.959.000 


52,362,000 


65.410.000 


1913 


20,497,000 


36,030,000 


56,527,000 


51,482,000 


61.178.000 


1914 


20,737,000 


35,855.000 


56,.592,000 


49.719.000 


58.933.000 


1915 


21,262,000 


37,067,000 


58,329,000 


49.956,000 


64.618,000 


1916 


22.108,000 


39,812,000 


61,920,000 


48,625,000 


67.766,000 


1917 


22,894,000 


41,689,000 


64,583,000 


47.616,000 
48T603,000 


67,503.000 


1918 


23,310,000 


44,112,000 


67,422,000 


70.978,000 


1919 


23,475,000 


45,085,000 


68,560,000 


48,866,000 


74,584,000 


*1920 


23,772,000 


43,392,000 


67,164,000 


39,025,000 


59,344,000 


•1921 


23,594,000 


41,993,000 


65,587,000 


37.4.52,000 


.56,097,000 


•1922 


24.028.000 


41.324.000 


65,352,000 


36.048.000 


56,906.000 



*These figures are revised estimates of the U. S. 
published February IS, 1922. 



Department of Agriculture, 



Live Stock Top and Average Prices at Chicago 

Yearly top and average prices of native beef cattle, hogs and fat 
lambs at Chicago, as compiled by the Chicago Drovers Journal : 





■ Beef Steers 


Hogs 


Lambs 




Top 


Average 


Top 


Average 


Top 


Average 


1920... 


$19.25 


$13.30 


$18.25 


$14.15 


$21.75 


$14.60 


1919... 


21.50 


15.50 


23.60 


17.85 


21.00 


16.00 


1918... 


20.50 


14.65 


20.95 


17.45 


22.10 


16.60 


1917... 


17.90 


11.60 


20.00 


15.10 


20.60 


15.60 


1916... 


12.60 


9.50 


11.60 


9.60 


13.60 


10.75 


1915... 


11.60 


8.40 


8.95 


7.10 


11.85 


9.00 


1914... 


11.40 


8.65 


10.20 


8.30 


9.60 


8.00 


1913... 


10 25 


8.25 


9.70 


8.35 


9.50 


7.70 


1912... 


11.25 


7.75 


9.42 


7.55 


10.60 


7.20 


1911... 


9.35 


6.40 


8.30 


6.70 


7.85 


5.95 


1910 


8 85 


8.,«n 


11.20 


S.90 


10.60 


7.. 55 



STATISTICS 



249 



MEAT ANIMALS SLAUGHTERED IN THE UNITED STATES 

Number of animals slaughtered annually under Federal inspection, 
and estimated total number slaughtered (including farm) in United States : 



Calendar Year 


Cattle 


Calves 


Sheep and 
Lambs 


G^ats 


Hogs 


mnv/U. S. Inspected.. 
^''"'iTotal . 


7,633,365 
13,469,900 


2,024,387 
6,026,800 


10,252,070 
13,300,600 


56,750 
161,000 


32,885,377 
55,737,900 






7,279,260 
12,845,000 


1,958,273 
5,829,900 


10,304,666 
13,368,800 


42,981 
121,900 


38,643,101 
65,496,800 




lono/U. S. Inspected.. 
^^""[Total (census) . . . 


7,713,807 
13,611,422 


2,189,017 
6,515,976 


11,350,349 
14,724,699 


100,659 
285,553 


31,394,896 
53,219,568 


iQTfi/U. S. Inspected.. 
^^^"iTotal 


7,807,600 
13,540,600 


2,238,587 
6,552,600 


11,408,020 
14,800,200 


100,379 
284,800 . 


26,003,463 
44,073,500 




iQii/U. S. Inspected.. 
^ ITotal 


7,619,096 
12,958,100 


2,183,533 
6,264,500 


14,020,446 
18,189,500 


38,891 
110,300 


34,232,955 
58,022,000 




mio/U. S. Inspected.. 
^'^^'^ITotal 


7,252,378 
11,979,000 


2,277,946 
6,348,000 


14,979,265 
19,433,400 


72,894 
206,800 


• 33,052,727 
56,022,000 




ioiq/U. S; Inspected.. 
^^^"'iTotal 


6,978,361 
11,477,600 


1,902,414 
5,284,500 


14,405,759 
18,689,400 


75,655 
214,600 


34,198,585 
57,973,500 




ini/i/U. S. Inspected.. 
^^^^ITotal 


6,756,737 
11,004,500 


1,696,962 
4,661,400 


14,229,343 
18,460,500 


175,906 
499,000 


32,531,840 
55,148,100 




iQu;/U. S. Inspected.. 
^^^^iTotal 


7,153,395 
10,822,100 


1,818,702 
4,639,500 


12,211,765 
15,843,000 


153,346 
435,000 


38,381,228 
65,064,000 




iQifi/U. S. Inspected.. 
^^^"iTotal 


8,310,458 
12,026,700 


2,367,303 
5,773,900 


11,941,366 
15,492,200 


198,909 
564,300 


43,088,708 
73,035,600 




^^l^lxota/"'^'"'*^'^" 


10,350,052 
13,723,900 


3,142,721 
7,030,700 


9,344,994 
12,123,800 


165,660 
470,000 


33,909,704 
57,488,800 




^'^l^Total^'''^®"*^'^"' 


11,828,549 
15,750,449 


3,456,393 
7,767,193 


10,319,877 
13,230,577 


137,725 
390,125 


41,214,250 
65,732,450 




1919{TotaI.'."'"*'^.-.- 


10,089,984 
13,635,084 


3,969,019 
9,041,019 


12,691,117 
16,264,817 


87,380 
247,480 


41,311,830 
66,680,330 




i^^ojxotli^""^^''*®'^" 


8,608,691 
13,242,691 


4,058,370 
8,822,370 


10,982,180 
14,079,680 


42,477 
120,477 


38,018,684 
60,635,884 


iQ9i/U. S. Inspected.. 
^^'^nTotal 


7,608,280 
12,271.280 


3,807,568 
8,654,568 


13,004,905 
16.673.005 


12,133 
34,433 


38,982,356 
62.172,856 



U. S. inspection of horses at slaughter 
number so inspected to date being 1919, 
proportion of this horseflesh is exported. 



was commenced in September, 1919, the 
433; 1920, 894; 1921, 2,562. A large 



250 THE PACKERS' ENCYCLOPEDIA 

MEAT PACKING IN THE UNITED STATES 

Number and cost of animals slaughtered, and quantities and values of 
principal products manufactured in the United States during the year 1919, 
compiled from returns made by 1305 establishments, according to the U. 

S. Census for 1919, with comparisons for 1914, are as follows : 

Materials 1919 1914 

Total cost $3,774,901,000 $1,441,663,000 

Animals slaughtered Cost $3,055,495,000 $1,199,642,000 

Beeves Nutnber 10,818,000 7,149,000 

Cost $1,055,319,000 $ 490,108,000 

Calves Number 4,395,000 2,019,000 

Cost $ 95,720,000 $ 27,623,000 

Sheep, lambs, goats and kids Number 13,523,000 15,952,000 

Cost $ 146,965,000 $ 84,813,000 

Hogs Number 44,519,000 34,442,000 

Cost $1,757,491,000 $ 597,098,000 

All other materials Cost$ 719,406,000 $ 242,021,000 

Products 

Total value $4,246, 2^0, 000 $1,651,965,000 

Fresh meat : 

Beef Pounds 4,932,284,000 3,658,334,000 

Value $ 846,806,000 $ 421,297,000 

Veal .Pounds 422,928,000 194,699,000 

Value $ 83,884,000 $ 26,299,000 

Mutton, lamb, goat and kid Pounds 501,201,000 629,233,000 

Value $ 120,451,000 $ 74,676,000 

Pork Pounds 2,1 12,243,000 1,877,099,000 

Value $ 532,075,000 $ 226,535,000 

Edible offal and all other fresh meat Pounds 516,983,000 296,667,000 

Value $ 59,832,000 $ 20,576,000 
Cured meat: 

Beef, pickled and other cured Pounds 129,960,000 91,572,000 

Value $ 28,360,000 $ 14,395,000 

Pork, pickled and other cured Pounds 4,145,232,000 2,929,310,000 

Value $1,217,420,000 $ 393.605,000 

Canned goods Pounds 305,943,000 160,799,000 

Value $ 96,904,000 $ 26,418,000 
Sausage: 

Canned Pounds 161,002,000 74,004,000 

Value $ 27,985,000 $ 9,845,000 

All other Pounds 629,701,000 435,147,000 

Value $ 145,601,000 $ 58,350,000 

Lard Pounds 1,372,550,000 1,119,189,000 

Value $ 415,817.000 $ 120,414,000 

Lard compounds and substitutes Pounds 521,122,000 396,398,000 

Value $ 123,724,000 $ 33,037,000 

Oleo oil Gallons 20,339,000 16,502,000 

Value $ 30,953,000 $ 11,926,000 

Other oils Gallons 6,721,000 6,715,000 

Value $ 9,153,000 $ 4,010,000 

Tallow and oleo stock Pounds 242,084,000 209,614,000 

Value $ 36,536,000 $ 13,733,000 

Oleomargarine Pounds 123,639,000 60,388,000 

Value $ 36,778,000 $ 8,819,000 
Hides and pelts: 

Cattle hides Number 10,818,000 7,159,000 

Value $ 185,020,000 $ 69,959,000 

Calf Number 3,353,000 1,464,000 

Value $ 24.797,000 $ 3,513,000 

Sheep, lamb, goat and kid Number 12,244,000 15,917,000 

Value $ 33,780,000 $ 13,624,000 

Fertilizers and fertilizer material Tons 391,000 294,000 

Value $ 18,315,000 $ 8,737,000 

All other products* Value $ 172,099,000 $ 92,197,000 

•Includes value of ammonia, butter, butter reworked, condensed milk, glue, glycer- 
ine, hog hair, ice, sausage casings, scrapple, soap, wool, etc., and amount received for 
slaughtering and refrigeration for others. 



STATISTICS 



251 



EXPORTS OF MEAT PRODUCTS 1910-1921 
Beef 









Pickled & 






Total Beef 




Fresh Beef 


Canned Beef 


Other 
Cured 


Tallow 


Oleo Oil 


& Beef 
Products 




Million Lbs. 


Million Lbs. 


Million Lbs. 


Million Lbs. 


Million Lbs. 


Million Lbs 


1910 


56 


12 


35 


16 


105 


224 


1911 


29 


11 


42 


46 


163 


291 


1912 


9 


9 


29 


29 


94 


170 


1913 


7 


4 


25 


28 


101 


165 


1914 


31 


31 


34 


10 


85 


181 


1915 


263 


70 


43 


27 


109 


511 


1916 


182 


54 


37 


15 


84 


372 


1917 


216 


66 


68 


8 


33 


391 


1918 


514 


141 


44 


4 


69 


772 


1919 


174 


54 


43 


39 


76 


386 


1920 


90 


24 


26 


21 


74 


235 


1921 


10 


6 


25 


14 


128 


186 



Pork 





Fresh 


Canned 


Pickled 


Cured 






Neutral 


Total Pork 




Pork 


Pork 


Pork 


Hams & 
Shoulders 


Bacon 


Lard 


Lard 


& Pork 
Products 




Million 


Million 


Million 


Million 


Million 


Million 


Million 


Million 




Lbs. 


Lbs. 


Lbs. 


Lbs. 


Lbs. 


Lbs. 


Lbs. 


Lbs. 


1910 


1 


4 


42 


131 


128 


369 


10 


685 


1911 


2 


5 


51 


189 


198 


553 


53 


1,051 


1912 


3 


5 


54 


176 


192 


495 


58 


983 


1913 


3 


4 


54 


172 


213 


536 


39 


1,021 


1914 


1 


3 


37 


142 


184 


438 


22 


827 


1915 


24 


8 


59 


267 


524 


451 


35 


1,368 


1916 


55 


7 


55 


287 


593 


427 


27 


1,451 


1917 


49 


6 


39 


243 


578 


373 


10 


1,298 


1918 


12 


5 


37 


537 


1,105 


539 


6 


2,251 


1919 


27 


6 


. 34 


597 


1,190 


761 


23 


2,638 


1920 


38 


2 


39 


185 


637 


612 


23 


1,536 


1921 


56 


1 


33 


232 


415 


869 


24 


1,630 



Other Meat Products 





Mutton 


Sausage (Canned 
and All Other) 


Sausage Casings 


Total Value 
Meat Products 




Lbs. 


Lbs. 


Lbs. 




1910 


1,997,000 


* 


35,467,821 


$ 127,303,473 


1911 


2,574,000 


* 


40,640,686 


155,864,543 


1912 


5,076,000 


3,746,960 


28,828,200 


144,421,752 


1913 


4,789,000 


7,529,212 


28,776,526 


157,486,469 


1914 


3,847,000 


5,092,437 


25,433,526 


137,737,493 ^- 


1915 


4,231,000 


• 13,345,189 


28,514,453 


259,064,321 


1916 


5,258,000 


11,998,350 


7,492,608 


279,198,960 


1917 


2,862,000 


18,053,301 


7,815,814 


369,539,310 


1918 


1,631,000 


12,378,956 


4,194,748 


845,260,801 


1919 


3,009,000 


12,087,621 


25,477,028 


1,014,165,889 


1920 


3,575,409 


17,667,381 


25,238,187 


463,256,812 


1921 


7,515,438 


8,998,222 


31,521,187 


298,212,479 



*Quantities not available. 



252 



THE PACKERS' ENCYCLOPEDIA 



PROVISION PRICES AT CHICAGO 



Monthly Range Cash Prices Mess Pork 



January . . , 
February . . 

March 

April. ^ . . . . 

May 

June 

July 

August .... 
September 
October . . . 
November 
December. 

Year 

Average . . . 



1910 
$20.25 
22.50 
21.50 
24.75 
24.75 
26.75 
20.65 
25.75 
21.75 
23.50 
21.25 
24.25 
24.00 
27.00 
21.50 
24.00 
18.25 
21.75 
17.25 
18.75 
17.00 
18.00 
17.00 
20.00 
17.00 
27.00 
21.75 



1911 
$19.75 
21.00 
19.25 
21.50 
16.00 
19.50 
15.50 
16.50 
14.75 
17.50 
14.87 
16.00 
15.62 
17.50 
16.12 
18.12 
14.75 
15.87 
14.50 
16.00 
15.62 
16.50 
14.75 
16 50 
14.50 
21.50 
16.85 



1912 
$15,00 
16.00 
15.00 
15.87 
15,25 
17.12 
16.87 
19.62 
18.00 
19.50 
18.37 
19.00 
17.37 
18.62 
17.32 
18.25 
16.50 
17,87 
16.12 
17.75 
16.25 
18.00 
16 00 

18 00 
15.00 

19 50 
17.20 



1913 
$17.50 
19.25 
19.10 
20.37 
19.87 
29.87 
19.50 
20.62 
19.62 
20.72 
20.50 
21.25 
21.12 
22.75 
21.25 
22.62 
21.50 
22.75 
20.50 
22.00 
20.25 
21.50 
20.25 
21.75 
17.50 
22,75 
20 73 



1914 
$20.25 
22.25 
21.25 
22.25 
20.75 
21.75 
19.35 
21.25 
19.25 
20,25 
19.80 
21.35 
21.65 
23.50 
18.45 
24.50 
18.50 
21.25 
16.50 
18.50 
16.75 
17.50 
16,50 
17.25 
16.50 
24.50 
20,01 



1915 
$17.95 
19.15 
16.87 
19 50 
16.75 
17.75 
16. -62 
17.62 
17.45 
18 00 
16.60 
18.00 
13.12 
16.80 
13.25 
14.05 
12.00 
13.50 
13.12 
15.25 
14.25 
16.50 
16.25 
17.50 
12.00 
19.50 
16.14 



1916 
$18.62 
20.45 
20.00 
21.00 
20.75 
23.25 
22.87 
24.25 
22.50 
24.50 
20,75 
25.75 
25.37 
27.50 
25.87 
28.25 
28,00 
29,00 
28.00 
29 50 
27.75 
29.50 
29.00 
29,50 
18.62 
29.50 
25.08 



1917 
$28.00 
31.75 
28.25 
32.12 
32.00 
35.25 
35.00 
39.00 
37.00 
39.55 
37.75 
40.10 
40.00 
41.15 
40 00 
44.00 
42.50 
46,25 
41.50 
46.50 
42,50 
52 00 
47.00 
52 00 
28.00 
52 00 
39.63 



1918 
$47.00 
48.50 
47.50 
50.50 
48.50 
50.50 
45.35 
49,25 
39.50 
46.25 
40.35 
43.80 
43.60 
46.00 
43.00 
45.30 
30.50 
43,10 
33.50 
39.00 
35.00 
48.00 
46 25 
49.50 
33 50 
50.50 
44 51 



1919 
$42.00 
47.50 
40.75 
45,00 
43,50 
47,25 
46.50 
54 00 
52.12 
56.00 
51.50 
56.00 
51.00 
55.75 
41.50 
54 00 
35.50 
45 00 
35 00 
43 00 

42 00 

43 00 
39 50 
43 50 
40.75 
56.00 
46.28 



1920 
$39.50 
42.00 
37.00 
40.00 
37.00 
39.00 
36.00 
38.00 
34.00 
37.00 
33.00 
34.75 
25.50 
32.62 
24.50 
26.42 
22.90 
27.00 
22.50 
26.00 
23.75 
25.00 
23.50 
25 50 
22.50 
42 00 
31.33 



1921 
$24.00 
25.50 
23.50 
25.00 
22.00 
24.00 
18.00 
21.50 
15.75 
17.25 
18.50 
19.25 
19.25 
19.50 
19.50 
20.50 
20.00 
22.00 
19.50 
21.00 
19,00 
19.50 
17.50 
19.00 
17.50 
25.50 
20.43 



Monthly Range Cash Prices Short Rib Sides 





1910 


1911 


1912 


1913 


1914 


1915 


1916 


1917 


1918 


1919 


1920 


1921 


January 


$11.10 


$ 9.87 


$ 7.50 


$ 9.00 


$10.25 


$ 9.12 


$ 9.75 


$13.25 


$23.00 


$21.25 


$18.25 


$10.75 




11.12 


10.75 


8.62 


10.50 


11.62 


10.37 


10.87 


15.62 


24.62 


25.50 


20.00 


12.75 


February 


11.37 


8.87 


7.62 


9.62 


10,75 


8.87 


10.00 


14.75 


23.62 


21,00 


17.25 


10.50 




12.87 


10.50 


8.50 


10.87 


11.50 


10.12 


11.37 


17.12 


25.75 


25 50 


19.50 


12.25 


March 


12.37 


8.00 


7.62 


10.12 


10.62 


8.87 


10.75 


16.50 


23.87 


24 00 


17.25 


10.50 




13.95 


9.50 


9.75 


11.50 


11,50 


9.62 


12.37 


18.50 


25.00 


27.25 


19.50 


12.25 


April 


11.62 
13.62 


7.37 
8.62 


9,00 
10.25 


10.75 
11.75 


10.37 
11.25 


9.00 
10.25 


11.62 
12.87 


18.00 
20.75 


22.05 
24.37 


26,50 

28.87 


17,00 
19 00 


8 25 




11 00 


May 


12.12 


7.25 


9.62 


11.12 


10.62 


9.62 


12.12 


19.75 


20.65 


28.20 


17,00 


9.17 




12.00 


8.12 


10.50 


12.75 


11.50 


10.62 


13.00 


21.25 


23.85 


30.00 


28,20 


9.95 


June 


12.37 


7.37 


9.75 


11.50 


10.87 


9.50 


11.87 


20.30 


21.35 


27.00 


17.00 


9.00 




13.62 


8.50 


10.62 


12.25 


12.00 


10.50 


14.00 


22.00 


23.50 


30.00 


18.62 


10.87i 


July 


11.37 


7.62 


9.87 


11.25 


11.37 


8.87 


13.12 


21.00 


22.90 


27.00 


15.25 


9.75 




11.37 


8.62 


10.62 


12.37 


12.50 


10.37 


14.00 


22.10 


25.00 


29.37 


18.00 


11.50 


August 


11.00 


7.75 


10.12 


10.25 


11.25 


7.87 


13.12 


21.60 


23.87 


21.50 


14.00 


8.75 




12.62 


9.37 


11.12 


12.25 


13.00 


9.37 


14.75 


24.12 


25.02 


28 00 


16.50 


11.25 


September. . . 


10.75 


8.00 


10.12 


10.25 


11.00 


7.50 


14.00 


23.25 


22.70 


18.00 


14.50 


7.00 




12.25 


9.25 


11.12 


12.00 


12.75 


9,25 


15.00 


27.12 


24.60 


23.50 


18.62 


10.25 


October 


10.00 


7.75 


10.00 


10.12 


9.75 


8.50 


13.50 


25.50 


20.00 


17.75 


14.00 


5.50 




11.75 


8.87 


11.25 


11.75 


11.62 


11 00 


14.87 


28.50 


23.00 


19 50 


19.00 


8.00 


November . . . 


9.00 


7.62 


10.12 


10.00 


9.25 


9.00 


13.62 


25.50 


22.25 


18.50 


12.50 


5.50 




10.87 


8.75 


11.12 


11.62 


11.00 


11.00 


15.00 


28,25 


27.25 


20,50 


16.75 


7.75 


December 


9.00 


7.62 


9.00 


10.25 


9.12 


9.25 


12.75 


23.00 


23.50 


17.00 


10.75 


7.00 




10.75 


8.75 


10.75 


11.62 


10.50 


10.50 


14.25 


28.00 


27.50 


20.25 


14.50 


8.50 


Year 


9.00 
13.95 


7.25 
10 75 


7.50 
11.25 


9.00 
12.75 


9.12 
13.08 


7.50 
11.00 


9.75 
15.00 


13.25 
28.50 


20.00 
27.50 


17.75 
29.37 


10 25 
20.00 


5 50 




12.75 


Average 


11.60 


8.55 


9.79 


11 08 


11.08 


9.57 


12.87 


21.49 


23.64 


23.99 


16 80 


9.49 



STATISTICS 



253 



Monthly Range of Prices of Cash Lard 





1910 


1911 


1912 


1913 


1914 


1915 


1916 


1917 


1918 


1919 


1920 


1921 


January 


?11.70 


S 9.82 


$ 9.05 


S 9.47 


$10.62 


$10.40 


$ 9.87 


$15.10 


$23.50 


$22.47 


$22.50 


$12.62 




11.90 


10.67 


9.45 


10.30 


11.17 


11.05 


10.92 


16.40 


25.40 


23.77 


24.45 


13.30 


February 


11.97 


9.00 


8.65 


10.12 


10 30 


9.65 


9.75 


15.72 


25.40 


22.05 


19.75 


11.32 




13.20 


9.87 


9.15 


10.72 


10.82 


11.27 


10.30 


18.45 


26.62 


26.25 


21.85 


12.57 


March 


13.35 


8.25 


8.90 


10.40 


10.30 


9.65 


10.30 


18.45 


25.32 


25.50 


19.62 


11.00 




14.65 


9.15 


9.80 


11.25 


10.70 


10.27 


11.42 


20 30 


26.47 


28.60 


21.32 


12.05 


April 


12.00 


7.70 


9.72 


10.65 


9.82 


9.70 


11.20 


20.27 


24.55 


28.67 


18.75 


9.35 




14.00 


8.17 


11.00 


11.27 


10.50 


10.12 


12.77 


21.97 


25.90 


32.87 


20.05 


10.75 




12.30 
12.80 


7.92 
8.20 


10.37 
10.90 


10.87 
11.25 


9.60 
10.10 


9.42 
10.30 


12.50 
13.15 


21.05 

22.77 


23.67 
25.62 


32.65 
34.70 


19.75 
21.10 


9.22 




9.75 


June 


11.85 


8.00 


10.62 


10.92 


9.72 


9.10 


12.22 


21.70 


23.87 


33.50 


20.00 


9.22i 




12.47 


8.30 


10.92 


11.15 


10.10 


9.75 


13.20 


21.67 


25.35 


35.85 


20.55 


10.50 


July 


11.55 


8.12 


10.32 


11.15 


9.60 


7.55 


12.57 


20.15 


25.50 


33.72 


17.80 


10.50 




12.27 


8.60 


10.80 


11.87 


10.27 


9.37 


13.32 


21.20 


26.82 


35.25 


20.20 


12.20 


August 


11.50 


8.52 


10.40 


10.90 


8.60 


7.67 


12.55 


20.90 


26.40 


27.20 


17.90 


10.22i 




12.12 


9.40 


11.20 


11.57 


10.25 


8.07 


14.25 


23.62 


26.90 


33.65 


18.90 


12.12i 


September . . . 


11.95 


8.97 


10.82 


10.95 


9.10 


7.85 


14.15 


23.37 


26.65 


23.95 


18.35 


9.65 




12.85 


9.57 


11.22 


11.35 


10.20 


8.35 


14.77 


25.07 


27.12 


28.10 


20.85 


11.95 


October 


12.55 


8.72 


10.70 


10.30 


9.42 


8.20 


14.47 


22.75 


25.00 


26.75 


18.50 


8.80 




13.10 


9.10 


11.97 


10.97 


10.75 


9.65 


17.00 


25.00 


27.12 


29.57 


20.75 


10.05 


November . . . 


9.70 


8.97 


10.65 


10.47 


10.05 


8.70 


16.50 


25.07 


26.25 


23.87 


18.45 


8.50 




11.87 


9.22 


11.45 


10.97 


11.60 


9.27 


17.45 


28.20 


27.30 


27.00 


20.00 


9.70 


December .... 


9.77 


8.80 


9.67 


10.50 


9.50 


9.15 


15.15 


23.65 


23.50 


22.12 


12.62 


8.50 


• 


10.92 


9.17 


11.10 


10.75 


10.50 


9.82 


16.85 


25.75 


26.62 


24.00 


17.00 


8.80 


Year 


9.70 


7.70 


8.65 


10.12 


8.60 


8.07 


9.75 


15.10 


23.50 


22.05 


12.62 


8.50 




13.10 


10.67 


11.97 


11.87 


11.60 


11.27 


17.45 


28.20 


27.30 


35.85 


24.45 


13.30 


Average 


12.15 


8.90 


10.38 


10.97 


10.15 


9.45 


13.16 


21.53 


25.70 


28.41 


17 15 


10.52 



Balance of Trade in Vegetable Oils 

Vegetable oil importation and exportation, as reported by the U. S. 
Department of Commerce, were as follows : 

Importation Exportation 

Year Lbs. Lbs. 

1912 282,062,000 382,940,000 

1914 279,301,000 235,932,000 

1916 430,181.000 208,301,000 

1917 619,299,000 148,858,200 

1918 867,377,000 128,894,010 

1919 857,188,655 361,482,750 

1920 632,209.143 272.810,610 



MILLIONS OF POUNDS 
200 100 too 200 300 400 SOO 600 700 800 



19124- 



— 191 



.1916 



■ 19;!0 



917 



1919 



'1918 



The above chart illustrates the balance of trade in vegetable oils. The line for 1912, 

extending to the left, illustrates in millions of pounds the amount by which 

exports from the United States exceed imports. Since 1912 imports have 

been larger than the exports, and the balance of trade increased steadily 

up to and including 1918. Since 1918 there has been a steady 

decline. The heavy lines extending to the right show the 

relative amounts of these import balances. 



254 



THE PACKERS' ENCYCLOPEDIA 



CANADIAN MEAT INDUSTRY STATISTICS 

Summary and Comparison of the Yearly Reports of the Dominion 

Statistician. 



Total Plants 

Alberta 

British Columbia 

Manitoba 

Saskatchewan 

Ontario 

Quebec 

New Brunswick 

Nova Scotia 

Prince Edward Island . 

Capital Invested 

Employees 

Salaries and Wages, etc. . 
Cost of Fuel 

Animals Slaughtered 

Cattle 

Sheep 

Hogs 

Calves 

Dressed Weights 

Cost Value 

Sales Value 



1919 

82 
7 
6 
7 
2 
28 
15 
6 
2 
9 



$93,363,791 



Male 
11,770 



Female 
1,452 



Male 
10,837 



$15,302,388 
$1,033,913 

694,394 

523,998 

2,296,252 

199,621 

778,479,174 lbs. 

$175,133,821 

$233,936,913 



1920 

86 

7 



3 

29 
16 



$84,288,306 



Female 
1,141 



$16,691,471 
$1,273,444 

626,668 

624,436 

1,986,744 

223,305 

749,916,103 lbs. 

$170,916,888 

$240,544,618 



PRODUCTS Lbs. 1919 

Beef, fresh 317,467,956 

Mutton 22,583,283 

Pork 53,343,432 

Veal 20,309,526 

Other Meats, fresh 1,167,030 

Beef, salted or cured. . . . 12,105,182 

Pork, salted 90,379,798 

Hams 76,302,075 

Shoulders 17,603,271 

Bacon and Sides 84,294,846 

Sausage 27,151,818 

Canned Goods 18,397,335 

Lard 41,894,907 

Tallow 14,219,539 

Oleo and other oils, gals. 1,791,438 

Oleomargarine 10,084,377 

Stearine 173,167 

Fertilizer, tons 

Tankage " 19,769 

Bone " 9,836 

Complete " 3,506 

Glue 252,778 

Gelatine 5,625,403 

Hides 31,239,916 

Hides, No 581,012 

Sheep Skins, No 436,713 

Calfskins, No 169,318 

Wool 16,044 

Hair 802,396 

All other Products '. 

Repairs, etc 

Total Selling Value. . . 



$57,581,831 

5,068,615 

14,776,888 

3,698,402 

328,994 

2,203,225 

27,659,867 

25,928,198 

4,931,363 

31,212,706 

6,712,217 

7,649,013 

12,623,2.35 

2,055,109 

752,689 

2,655,181 

45,914 

893,225 

590,008 

405,505 

45,286 

1,758,709 

9,649,129 

'1,225^243 

1,263,379 

9,513 

39,248 

12,174,177 



$233,936,913 



Lbs. 1920 

297,297,935 
46,941,632 
75,686,123 
22,571,511 
10,563,374 

8,977,202 
45,170,076 
44,392,002 
32,799,091 
96,128,042 
28,547,527 

6,396,305 
54,451,386 
14,051,223 

2,631,048 
10,565,055 

9,371,518 



12,171 
5,699 
7,370 

29,379 



32,546,932 

607,937 

121,685 

450 

2,357,802 



$55,239,777 

10,297,988 

21,669,071 

4,592,955 

2,095,773 

1,679,524 

13,276,170 

15,801,386 

10,131,900 

36,772,497 

6,353,748 

1,591,447 

14,950,621 

2,031,904 

1,720,777 

3,673,072 

2,347.516 

607,358 

480,864 

573,565 

8,042 

' 'l0,'56l',070 

1,270,488 

445,445 

67 

174,440 

13,748,422 



$240,544,618 



STATISTICS 



255 



LIVESTOCK PRODUCTION IN CANADA 





Milch Cows 


Other Cattle 


Hogs 


Sheep 


1914 


2,673,286 


3,363,531 


3,434,261 


2,258,045 


1915 


2,666,846 


3,399,155 


3,111,900 


2,038,662 


1916 


2,833,433 


3,760,718 


3,474,840 


2,022,941 


1917 


3,202,283 


4,718,657 


3,619,382 


2,369,358 


1918 


3,538,600 


6,507,267 


4,289,682 


3,052,748 


1919 


3,547,437 


6,536,574 


4,040,070 


3,421,958 


1920 


3,504,692 


6,067,504 


3,516,678 


3,720,783 


1921 


3,736,832 


6,469,373 


3,904,895 


3,675,860 



MEAT CONSUMPTION IN CANADA 

1910 1920 
Lbs. per capita Lbs. per capita 

Beet and Veal 61 • 59.39 

Pork and Lard 67 61.74 

Mutton and Lamb 9 10.5 

Total 137 131.6 



LIVESTOCK SLAUGHTERED UNDER INSPECTION 



Fiscal 
Years 
1909 
1910 
1911 
1912 
1913 
1914 
1915 
1916 
1917 
1918 
1919 
*1920 
tl920 
tl921 
*1921 



Cattle 

298,241 
384,789 
411,308 
408,401 
450,390 
531,994 
530,425 
542,154 
648,859 
739,085 
887,773 
831,715 
965,394 
570,702 
497,457 



Hogs 

1,532,796 
1,261,496 
1,452,237 
1,852,997 
1,607,741 
1,799,060 
2,598,338 
2,363,693 
2,245,511 
2,126,682 
2,334,354 
1,785,235 
2,171,650 
1,686,059 
1,636,389 



Sheep 

191,792 
257,049 
329,017 
376,437 
455,647 
499,280 
447,173 
403,147 
416,575 
336,897 
397,961 
662,763 
601,170 
245,770 
206,929 



In 1921 (fiscal year) there were 256,790 calves and 436,910 lambs 
slaughtered. In 1921 (calendar year) 217,845 calves and 440,922 lambs 
were slaughtered. 

*Calendar year fFiscal year 



CANADIAN MEAT EXPORTS* 

(OOO's omitted.) 



1915 1916 

Lbs. Lbs. 

Bacon 76,801 144,918 

Hams 17,958 8,732 

Pork 21,288 13,142 

Beef 18,828 47,422 

Mutton 1,064 99 

Canned Meats .. . 9,882 11,031 

Other Meats 4,403 3,939 

Total 150,227 229,287 

Lard 2,689 24 

*These figures are for fiscal years 



1917 


1918 


1919 


Lbs. 


Lbs. 


Lbs. 


207,213 


199,957 


120,622 


4,403 


7,875 


4,066 


13,987 


7,909 


37,317 


45,546 


86,565 


127,809 



6,676 
3,762 



13,422 
7,016 



14,140 
5,895 



1920 1921 

Lbs. Lbs. 

223,643 98,234 

(Included with Bacon) 

6,682 3,126 

110,048 53,502 



6,140 
2,813 



281,756 323,602 311,786 364,970 



1,405 



1.955 



2,640 



7,622 



6,405 
437 



161,704 



2,0 



256 



THE PACKERS' ENCYCLOPEDIA 



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RAILROAD RATES 257 

RAILROAD RATES OF INTEREST TO MEAT PACKERS 

Foreword 

It has been estimated that 85 per cent of the meat traffic of the United 
States moves into the Official Classification Territory, which is generally 
described as that territory lying east of the Illinois-Indiana state line, north 
of the Ohio River and north of the line of the Norfolk & Western Railvi^ay 
through Virginia. 

The rates between Chicago and New York have always been the "yard 
stick" upon which all rates to, from, and between points in that territory 
are based. Hence, the showing made here is with respect to the basic rates 
between Chicago and New York. 

A question of great importance to Western killers is the matter of 
relation between the live stock rates and the rates on the finished product. 
Obviously, the packer killing in the West is in a better condition to compete 
with Eastern killers when live stock rates are high and meat rates low. 
When the reverse is true (as at the time this book was printed) the Eastern 
packer has a strong advantage over his Western competitor. 

From the time when shipments of meat first moved from Western 
packers to Eastern markets the question of rate relationshp was constantly 
agitated, until 1883 v/hen a special committee was appointed by the rail- 
roads to agree upon a fixed relationship. After a series of conferences they 
recommended that the relative rates on live stock and beef should be as 
40 to 77. 

Basis of Live Stock and Beef Rates 

No attempt was made to put this basis into effect, and the following 
year a new committee on arbitration was appointed, consisting of the fol- 
lowing : T. M. Cooley, Chairman ; G. F. Swift, Western packers ; S. W. 
Allerton, Eastern packers. The three members were unable to agree upon 
a basis, and Judge Cooley finally rendered his decision, which has since 
become famous as the "Cooley award." This made the relationship as 
40 to 70. 

The rates were readjusted substantially upon this basis, so that for many 
years (except during rate wars) the live cattle rate from Chicago to New 
York and Boston stood at 28 cents, while the dressed beef rate was 45 cents. 

It will be of interest to note how these rates varied over a long period 
of time. 

Live cattle rates, Chicago to New York, 1879 to 1922, prevailed as 
follows : 

Live Cattle Rate Changes 

Cents Cents 

June 9. 1879 35 December 8, 1884 40 

August 4, 1879 50 May 3, 1885 30 

November 5, 1879 55 July 1, 1885 25 

March 14, 1881 50 March 1, 1886 35 

May 9, 1881 25 November 21, 1887 31^ 

April 17, 1882 40 November 23, 1887 28^^ 

May 5, 1884 30 November 24, 1887 25"^ 

September 1, 1884 20 November 25, 1887 23 



258 



THE PACKERS' ENCYCLOPEDIA 



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RAILROAD RATES 



259 



Cents 

November 26, 1887 20 J^ 

November 28, 1887 18^ 

November 29, 1887 16^ 

December 26, 1887 35 

May 14, 1888 25 

June 18, 1888 165^ 

July 2, 1888 WA 

July 3, 1888 121/2 

July 5, 1888 11 

July 6, 1888 9^ 

July 7, 1888 8^ 

July 9, 1888 7^ 

July 10, 1888 6y2 

July 11, 1888 5^ 

August 20, 1888 14^/ 

August 25, 1888 10 



Cents 

September 24, 1888 15 

December 17, 1888 22^4 

May 1, 1889 26 

June 16, 1890 22>4 

June 26, 1890 21 

June 30, 1890 19^ 

July 3, 1890 18 

November 24, 1890 26 

April 20, 1891 28 

February 1, 1899 25 

January 1, 1900 28 

January 15, 1915 29.4 

January 13, 1916 33 

March 25, 1918 38 

June 25, 1918 45 

August 26, 1920 63 



Dressed Beef Rate Changes 



Dressed beef, carload rates, from 
prevailed as follows : 

Cents 

March 26, 1872 90' 

November 20, 1872 95 

December 1, 1874 85 

November 2, 1875 70 

November 18, 1876 65 

April 30, 1877 85 

September 4, 1877 70 

October 22, 1877 75 . 

September 2, 1878 90 

June 9, 1879 67^ 

June 26, 1879 56 

August 4, 1879 80 

August 25, 1879 80 

October 13, 1879 80 

November 10, 1879 88 

March 14, 1881 80 

May 9, 1881 40 

April 17, 1882 64 

May 5, 1884 48 

September 1, 1884 32 

December 8, 1884 70 

May 3, 1885 52^ 

July 1, 1885 43H 

January 1, 1886 43 

March 1, 1886 65 

November 21, 1887 58^ 

November 23, 1887 SZYz 

November 24, 1887 47 

November 25, 1887 42^ 

November 26, 1887 38^ 

November 28, 1887 34^ 

November 29, 1887 31 

December 26, 1887 65 

June 25, 1888 40 



Chicago to New York, 1872 to 1922, 

Cents 

June 26, 1888 35 

June 29, 1888 :.. 30^ 

July 2, 1888 26>4 

July 3," 1888 23 

July 5, 1888 20 

July 6, 1888 17^ 

July 7, 1888 15^ 

July 9, 1888 13^ 

July 10, 1888 12 

July 11, 1888 10^ 

July 12, 1888 9 

July 13, 1888 8 

July 14, 1888 7 

August 3, 1888 22y2 

August 20, 1888 25 

September 24, 1888 35 

December 17, 1888 50 

May 1, 1889 45 

June 16, 1890 42 

June 20, 1890 39 

June 26, 1890 36 

June 30, 1890 33 

July 3, 1890 30 

November 24, 1890 45 

February 1, 1899 40 

January 1, 1900 45 

July 29, 1901 40 

January 1, 1902 45 

April 1, 1902 40 

January 1, 1903 45 

January 15, 1915 47.3 

January 13, 1916 471/2 

March 25, 1918 55 

June 25, 1918 69 

August 26, 1920 96^ 



260 



THE PACKERS' ENCYCLOPEDIA 



Packing House Product Rates 

The term "packinghouse products" as used in traffic work is ordinarily- 
understood to include cured meats, lard, stearine, tallow, and canned meats. 
Customarily one rate applies on all products coming under this description. 
In the Eastern territory, however, an exception is noted, for here we find 
that bulk cured meats, carload, are rated fourth-class, while cured meats 
packed are fifth-class. 

Prior to 1880 there were but four classes of freight on traffic from 
Chicago to New York. A fifth-class rate was made effective March 8, 1880, 
and twelve classes were established April 6, 1885. The twelve classes con- 
tinued in effect until April 1, 1887, when the Official Classification became 
effective, this having the effect of establishing six classes only. 



- ApaiL 6, li()5 

- Noi/£/iOeK 23, /SOS 

- Deccneei> 20, /ses 

- A PHIL I, Idd7 

- JAMOAPY S, /8dd 

AfAACM JO, /ass 

- A/oi/e/*ae/> f?, /sss 

- Oecerfoen /7, /SSS 

- y/ANt/Any /S, /S/'S 

- yJt/t.Y /a. /a/ 7' 

>t/A/e ^S. /fi/S 

- Ac/acrsT ^6, /.fifO 

- A/oi/£-/*eeA /, /*.?/ 




The chart here shown indicates the trend of freight rates on packing- 
house products between the basing points, Chicago and New York, from 
1880 to 1921. 

History of Transit Icing Charges 

The method of icing meat cars in transit is familiar to the trade. The 
history of transit icing charges in Official Classification territory will be of 
interest. A summary is here presented : 

Prior to December 1, 1916, the charge was $2.50 per ton, including salt 
and labor. 

1916-1918 

On various dates between December 1 and December 15, 1916, applicable 
east of Buffalo-Pittsburgh territory individual lines increased the initial 
icing charge from $2.50 per ton (including salt and labor) to $4.00 per ton 
(including salt and labor), subject to a minimum charge of $4.00. No 
change in transit icing charge. 

1919-1921 

Under Freight Rate Authority 3384 and supplement thereto, carriers 



RAILROAD RATES 



261 



increased, applicable in C. F. A. and E. T. line territory, both the initial and 
transit icing charge to $4.00 per ton for ice, plus 75 cents per cwt. for salt, 
subject to a minimum charge of 1,000 pounds ice and 100 pounds salt. 
Owing to the varied interpretations placed upon this freight rate authority 
the increase became effective on various dates via the different lines, ranging 
from January 22, 1919, to March 15, 1919. 

This basis is in effect at the present time (1922). 



Average cost of icing cars on a basis of 4 tons of ice and 960 pounds 
of salt used in initial icing, and 2,800 pounds ice and 336 pounds salt used 
in an average of two re-icings in transit, based on the various charges 
shown above : 

$2.50 per ton (including salt and labor) $13.50 per car 

4.00 per ton (including salt and labor) 19.50 per car 

4.00 per ton for ice, plus 75c per cwt. for salt 29.20 per car 



Growth of Margarin Production 

Butter substitutes, as reported by the U. S. Department of Agriculture, 
were produced as follows : 



1909 110,000,600 

1914 143,900,000 

1916 202,444,000 

1917 290,902,000 



1918 355,536,000 

1919 371,317,000 

1920 370,730,000 



MILLIONS OF POUNDS 

50 100 150 200 250 300 350 400 

1 1 ■ 1 1 • I 1 


1909 
1914 
1916 
1917 
1918 
1919 
1920 



































































































The accompanying chart shows the growth and development of the margarin business 

during the decade 1909-1920. The output of oleomargarine in the United 

States practically trebled in the ten years. The scale of quantities 

(millions of pounds) shown at the top omits 000,000. 



262 THE PACKERS' ENCYCLOPEDIA 

DOMESTIC TRADE TERM DEFINITIONS 
Foreword 

Owing to the general demand for some definite and well established 
interpretations of trade terms ordinarily used in domestic commerce the 
Institute of American Meat Packers has prepared this work for distribu- 
tion to its members and various trade associations. 

The Institute of American Meat Packers is an association of meat 
packers located throughout the United States and Canada, and is organized 
to secure co-operation among and to lawfully further the interests of the 
industry. Members endeavor to promote and foster domestic and foreign 
trade in American meat products and to create fair trading conditions. 
Neither the Institute nor its various committees have anything to do with 
sales or the making of prices ; and its members, acting independently, are 
in active competition with each other. 

The following interpretations are respectfully referred to the mem- 
bers with the following recommendations : 

1. That sales and shipments be made subject to these interpretations. 

2. That reference to them be made on sales contracts and in prelim- 
inary correspondence relative to prospective sales. 

3. That the trade terms indicated be used to the exclusion of other 
forms whenever practicable. 

Definition of Domestic Trade Terms 

ARTICLE NO. 1 

Contracts of purchase or sale by or between members of the Institute 
of American Meat Packers shall be interpreted according to the following 
rules. 

No rule herein, however, shall prejudice any specific agreement when 
such agreement is clearly set forth in a contract between buyer and seller, 
but such rules shall be used to interpret such contract as to terms on 
which the contract is silent or not sufficiently clear. 

ARTICLE NO. 2 
"F. A. S. (Named Port)" 

Under this quotation : 

A. Seller must 

(1) transport goods to seaboard. 

(2) store goods in warehouse or on wharf, if necessary, but in any 
case at risk and expense of buyer; also re-ice cars while being held at sea- 
board awaiting steamer, but at buyer's expense. 

(3) place goods alongside vessel, either in a lighter or on the wharf, 
or, in the event buyer fails or refuses to furnish vessel upon arrival of 
goods at seaboard, store in warehouse or hold in cars at buyer's expense. 

(4) be responsible for loss and/or damage to goods until they have 
been delivered alongside ship or on wharf or stored in warehouse. 

B. Buyer must 

(1) be responsible for loss and/or damage thereafter, and for insur- 
ance and/or demurrage and car service. 

(2) handle all subsequent movement of the goods. 



DOMESTIC TRADE TERMS 263 

(3) furnish vessel ready and able to receive goods on their arrival 
at seaboard. . 

(4) pay cost of hoisting goods into vessel where weight of goods is 
too great for ship's tackle. 

ARTICLE NO. 3 

"F. O. B. (Named Point)" 

Under this quotation : 
A. Seller must 

(1) Furnish a railroad or privately owned car, which shall be: 

(a) Suitable for transportation of the product sold; 

(b) Properly cleaned and equipped to receive the product; 

(c) Initially iced and/or prc-cooled in accordance with buyer's in- 
structions. 

(d) In apparent good order and condition to protect the goods under 
reasonable and normal handling by the carrier. 

(2) Place goods on or in cars. 

(3) Secure railroad bill of lading; 

(4) Be responsible for loss and/or damage to goods until they have 
been placed on or in cars and a bill of lading secured from carrier. 

B. Buyer must : 

(1) Furnish seller with shipping permit if any required; 

(2) Furnish the seller with full and complete instructions for ship- 
ping, routing, inspecting, weighing, icing and reicing, or specifically au- 
thorize the seller to act for him in these matters, in which case the seller 
assumes no responsibility other than to use his (the seller's best judgment; 

(3) Pay initial icing and reicing and transportation charges (includ- 
ing taxes, if any) to point of destination; 

(4) Assume all shrinkage, expense, loss, and/or damage to goods 
after seller has complied with his obligations as set forth above. 

ARTICLE NO. 4 

"Chicago Freight Equalized" or "Chicago Freight" 

Under this quotation : 
A. A seller must : 

(1) Furnish cars as specified in his obligation under article (3) above. 

(2) Place goods on or in cars ; 

(3) Secure railroad bill of lading; 

(4) Pay or allow any costs of freight or transportation by cheapest 
suitable all-rail route from shipping point to destination beyond Chicago 
in excess of such costs bad shipment been made from Chicago to same 
destination. In case such costs to destination are less than if shipped 
from Chicago, seller shall be entitled to add such difference to the in- 
voice; • 1 1 r 

(5) Make any necessary freight contract in accordance with buyers 
shipping and routing instructions ; 

(6) Be responsible for loss of, and/or damage to goods until they 
have been delivered to the carrier and bill of lading secured, seller not be- 
ing responsible for delivery of goods at Chicago or destination. 

B. Buyer must : 

(1) Furnish seller with shipping permit if any required; 



264 THE PACKERS' ENCYCLOPEDIA 

(2) Furnish the seller with full and complete instructions for ship- 
ping, inspectin.a;, weighing, routing, icing and reicing, or specifically au- 
thorize the seller to act for him in these matters, in which case the seller 
assumes no responsibility other than to use his (the seller's) best judg- 
ment; 

(3) Assume all expense, loss of, and/or damage to goods after seller 
has fulfilled his obligations as above. 

(4) Pay for initial icing and reicing. 

ARTICLE NO. 5 

"(Named Point) Freight Equalized" 

Under this quotation : 

When some other point than Chicago is named in a Freight Fqualized 
contract, the respective duties and obligations of buyer and seller shall 
be the same as in Article (4) above, and the name of such other point 
shall be substituted for the word "Chicago" wherever "Chicago" appears 
in Article (4). 

ARTICLE NO. 6 

"C. A. F. (or Cafe) (Named Destination)" 

Under this quotation : 

A. Seller must : 

(1) Furnish cars as specified in his obligations under Article (3) 
above ; 

(2) Place goods on or in cars; 

(3) Secure any necessary freight contract or shipping permit; 

(4) Secure railroad bill of lading, same to be endorsed "Lighterage 
Free" if so requested by Buyer, provided this can be done without addi- 
tional expense to seller ; 

(5) Pay (or allow) freight and cost of icing and reicing, between 
point of shipment and destination ; 

(6) Be responsible for any loss of or damage to goods until they have 
been placed on or in cars and bill of lading secured from carrier — seller 
not being responsible for delivery of goods at destination. 

B. Buyer must : 

(1) Assume any expense, shrinkage, loss of, and/or damage to goods 
after seller has fulfilled his obligations as above. 

ARTICLE NO. 7 

"Delivered (Named Destination)" 

Under this quotation : 
A. Seller must: 

(1) Furnish cars as specified in his obligations under Article (3) 
above ; 

(2) Place goods on or in cars; 

(3) Secure any necessary freight contract or shipping permit ; 

(4) Secure railroad bill of lading; 

(5) Pay (or allow) freight and cost of icing and reicing, between 
point of shipment and destination ; 

(6) Assume all responsibility for expense, shrinkage, loss of, and/or 
damage to goods until they are delivered by carrier at destination named. 



DOMESTIC TRADE TERMS 265 

B. Buyer must: , , , , ^ Ac 

, (1) Assume any expense, shrinkage, loss of, and/or damage to goods 
after arrival of goods at destination named. 

ARTICLE NO. 8 

"In Store" 

Under this quotation: 

A. Seller must: ' ,. , u 

(1) Furnish buyer with a Warehouse Receipt or Delivery order show- 
ing where stored and with suitable endorsement or instruction to ware- 
houseman to surrender goods to buyer. 

(2) Pay (or allow) all storage, insurance, or other charges up to 

date of sale to buyer ; , , , j 

(3) Be responsible for anv loss of, and/or damage to the goods up 
to the time of dehvery of warehouse receipt or delivery order, but not 

(4) Refund to buyer any shortage shown by the official certificate 
of inspection and/or weight as provided for in Section (2) below. 

B. Buyer must: , 

(1) Accept such Warehouse Receipt or Delivery Order as actual 
transfer of title to property from seller to buyer, and assume any expense, 
shrinkage, loss of, and/or damage to goods thereafter; 

(2) Notify the seller within two days after receipt of such Warehouse 
Receipt Delivery Order, or document transferring title, of his desire to 
have such goods officially inspected and/or officially weighed His failure 
to notifv the seller of such desire within the time specified above shall 
constitute an acceptance of the goods and a termination of seller s liability 
for their condition and/or weight. 

ARTICLE NO. 9 

Terms of Payment 

(A) Regardless of which of the above forms of sale govern the 
transaction, in all cases buyer must promptly make payment or honor draft 
according to its terms upon presentation, and arrange to properly handle 
goods after seller has fulfilled the conditions assumed by him according 
to the terms of the sale. -r i • a 

(B) In making payment for goods sold under terms specified in Ar- 
ticles numbered 3, 4 and 5 buyer must pay in funds current in the city 
from which goods are shipped, or if by seller's draft on buyer then buyer 
must pay with exchange and collection charges, so that seller may receive 
net the amount of the invoice. -r j • a 

(C) In making payment for goods sold under terms specified in Ar- 
ticles numbered 2, 6 and 7 buyer must pay in funds current m city of des- 
tination ; seller to bear the expense of exchange and collection charges on 
his draft, so that buyer shall only be compelled to pay the net amount o± 

the invoice. , „-. ^ „ -a a • r^^ 

(D) In making payment for goods sold "In Store, as specified m Ar- 
ticle numbered 8, buyer must pay in funds current m the city in which 
goods are stored, immediately upon acceptance of Warehouse receipt or 
delivery order. 



266 THE PACKERS' ENCYCLOPEDIA 

ARTICLE NO. 10 
Time of Shipment * 

(A) When a time in which shipment is to be made is named, it shall 
(unless otherwise specifically provided) be understood to be at seller's 
option within that period. 

(B) In all cases the date of the bill of lading shall be conclusive and 
exclusive proof of the date of shipment. 

(C) When goods are sold for shipment at buyer's option, the buyer 
is privileged to demand shipment at any time during the period specified in 
the contract, procided he gives the seller a reasonable time in which to 
make the necessary arrangements to comply with his shipping instructions. 

(D) When "immediate" shipment is specified, it must be made within 
the three succeeding business days after day of sale. 

(E) When "quick" shipment is specified, it must be made within the 
five succeeding business days after day of sale. 

(F) When "prompt" shipment is specified, it must be made within 
the ten succeeding calendar days after day of sale. 

(G) When "shipment within a week" is specified, it must be made 
within the seven succeeding calendar days after day of sale. 

(H) When shipment is specified as within ten, fifteen, twenty, or 
other named number of days, then it must be made within that number of 
calendar days succeeding the day of sale. 

(I) If shipment during the first, or last, week of any month, then it 
must be within the first, or last, seven calendar days of that month re- 
spectively. In the same way the second week would be the 8th to the 14th 
days (both inclusive) of that month; the third week, the 15th to the 21st 
(both inclusive) of that month ; and the fourth week the 22d to the 28th 
(both inclusive) of that month. 

(J) If sale is made for weekly shipments during a specified month, 
then the first shipment must be made during the 1st to the 7th of that 
month ; the second shipment during the 8th to the 14th of that_ month ; 
the third shipment during the 15th to the 21st of that month, and the 
fourth shipment during the 22d to the 28th of that month. 

(K) In no case shall seller be penalized on account of failure or de- 
lay of buyer to furnish shipping instructions. 

(L) If shipment within the time named in contract is prevented by 
strikes, fire, flood, blockade, embargo, war, revolution, or epidemic, the 
time for shipment shall be extended for a period not exceeding ten days, 
provided the seller has notified the buyer in writing before the expiration 
of the contract period of his inability to make shipment as contracted for 
and stated his reasons therefor. If shipment cannot be made within such 
ten day extension then the contract shall be cancelled, without penalty to 
either Buyer or Seller. 

ARTICLE NO. 11 

Agreement for Delivery Within Time Limits 

Sales made for "Delivery to a named point," at a specified date or 
within a specified time, should be either made on a C. A. F. or F. O. B 



EXPORT TRADE TERMS 267 

basis, and thus be governed by the rules covering transactions of that kind, 
or else it should be considered a special transaction on which full details 
must be set forth in the contract. 

ARTICLE NO. 12 
Quality of Goods 

Unless otherwise specifically provided, all sales are to be considered 
as standard to quality, condition, weights, drainage, saltage and/or pack- 
ing. Such standard shall conform to the Rules and Regulations of the 
Board of Trade of Chicago. 

ARTICLE NO. 13 
Official Inspection and/or Weighing 

(A) If official inspection is furnished at the request of either buyer 
or seller, the expense of same shall be borne by the party making the re- 
quest. 

(B) If official weighing of the goods is done at the request of either 
buyer or seller, the expense of same shall be borne equally by buyer and 
seller. 

(C) In all cases, the official certificate of weight shall be exclusive 
and conclusive proof of the weight of the goods. 

ARTICLE NO. 14 
Method of Shipment 

Unless otherwise specifically provided for all shipments are under- 
stood to be via all rail routes. 

•ARTICLE NO. 15 
Explanation of Abbreviations 

F. O. B Free, on board 

F. A. S Free along side 

C. A. F. or Cafe Cost and freight 

DEFINITIONS OF EXPORT QUOTATIONS 

These are, in their order, the normal situations on which an exporter, 
manufacturer or shipper may desire to quote prices. It is understood 
that unless a particular railroad is specified, the property will be delivered 
to the carrier most conveniently located to the shipper. If the buyer, for 
the purpose of delivery, or in order to obtain lower transportation 
charges, desires that the goods be delivered to a carrier further removed 
from the shipper and entailing a greater cost than delivery to the carrier 
most favorably situated, the carrier to which the buyer desires delivery of 
the goods should be named in the quotation. 

The term "cars or lighters," as used herein, is intended to include 
river, lake or coastwise ships, canal boats, barges, or other means of 
transportation, when so specified in the quotation. 



1. When the price quoted applies only at inland shipping point and 
the seller merely undertakes to load the goods on or in cars or lighters 
furnished by the railroad company serving the industry, or most con- 
veniently located to the industry, without other designation as to routing, 
the proper term is: 



268 THE PACKERS' ENCYCLOPEDIA 

"F. O. B. (Named Point)" 
Under this quotation : 

A. Seller must 

(1) place goods on or in cars or lighters 

(2) secure railroad bill of lading 

(3) be responsible for loss and/or damage until goods have been 
placed in or on cars or lighters at forwarding point, and clean bill of 
lading has been furnished by the railroad company 

B. Buyer must 

(1) be responsible for loss and/or damage and/or any necessary ex- 
pense incurred thereafter 

"(2) pay initial icing and all transportation charges, including taxes, 
if any 

(3) handle all subsequent movement of the goods 



2. When the seller quotes a price including transportation charges to 
the port of exportation without assuming responsibility for the goods after 
obtaining a clean bill of lading at a point of origi)i, the proper term is: 

"F. O. B. (Named Point) Freight Prepaid to (Named Point on the 
Seaboard)" 

Under this quotation : 

A. Seller must 

(1) place goods on or in cars or lighters 

(2) secure railroad bill of lading 

(3) pay freight to named port, including tax, if any 

(4) be responsible for loss and/or damage until goods have been 
placed in or on cars or lighters at forwarding point, and clean bill of 
lading has been furnished by the railroad company 

B. Buyer must 

(1) be responsible for loss and/or damage incurred thereafter 

(2) handle all subsequent movement of the goods 

(3) unload goods from cars 

(4) transport goods to vessels 

(5) pay initial and all icing, demurrage and/or storage charges 

(6) arrange for storage in warehouse or on wharf where necessary 



3. Where the seller Ti'ishes to quote a price, from which the buyer 
may deduct the cost of transportation to a given point on the seaboard, 
without the seller assuming responsibility for the goods after obtaining a 
clean bill of lading at point of origin, the proper term is: 

"F. O. B. (Named Point) Freight Allowed to (Named Point on the 
Seaboard)" 

Under this quotation : 
A. Seller must 

(1) place goods on or in cars or lighters 

(2) secure railroad bill of lading 

(3) be responsible for loss and/or damage until goods have been 
placed in or on cars or lighters at forwarding point, and clean bill of 
lading has been furnished by the railroad company 



EXPORT TRADE TERMS 



269 



B. Buyer must . , . r, ^ 

(1) be responsible for loss and/or damage mcurred thereafter 

(2) pay all transportation charges (buyer is then entitled to deduct 
from the amount of the invoice the freight paid from primary point to 

named port) , 

(3) handle all subsequent movement of the gooas 

(4) unload goods from cars 

(5) transport goods to vessels 

6 pay initial and all icing, demurrage and/or storage charges 
(7) arrange for storage in warehouse or on wharf where necessary. 

4 The seller may desire to quote a price covering the transporta- 
tion of the goods to seaboard, assuming responsibthty_ for loss and/or 
damage up to that point. In this case, the proper term is: 

"F. O. B. Cars (Named Point on Seaboard)" 

Under this quotation : 

A. Seller must 

(1) place goods on or in cars 

(2) secure railroad bill of lading 

(3) pay all freight charges from forwarding point to port on sea- 

^°^'(4) be responsible for loss and/or damage until goods have arrived 
in or on cars at the named port 

B. Buyer must . , , r.. 

(1) be responsible for loss and/or damage incurred thereafter 

(2) unload goods from cars 

(3) handle all subsequent movement of the goods 

(4) transport goods to vessel 

(5) pay all demurrage, reicing at seaboard and/or storage charges 

(6) arrange for storage in warehouse or on wharf where necessary 

5 It may be that the goods, on which a price is quoted covering the 
transportation of the goods to the seaboard, constitute less than a carload 
lot. In this case, the proper term ts: 
"¥. O. B. Cars (Named Port) L. C. L." 

Under this quotation: 

A. Seller must 

(1) deliver goods to the initial carrier 

(2) secure railroad bill of lading 

(3) pay all freight charges from forwarding point to port on seaboard 

(4) be responsible for loss and/or damage until goods have arrived 
on cars at the named port 

B. Buyer must . j , r^ 

(1) be responsible for loss and/or damage incurred thereatter 

(2) handle all subsequent movement of the goods 

(3) accept goods from the carrier 

(4) transport goods to vessel 

(5) pay all storage and other charges 

(6) arrange for storage in warehouse or on wharf where necessary. 



270 THE PACKERS' ENCYCLOPEDIA 

6. Seller may quote a price zu'liich zvill include the expense of trans- 
portation of the goods by rail to the seaboard, including lighterage. In 
this case, the proper term is: 

"F. O. B. Cars (Named Port) Lighterage Free" 

Under this quotation : 

A. Seller must 

(1) place goods on or in cars 

(2) secure railroad bill of lading 

(3) pay all transportation charges to, including lighterage at, the port 
named 

-(4) be responsible for loss and/or damage until goods have arrived 
on cars at the named port 

B. Buyer must 

(1) be responsible for loss and/or damage incurred thereafter 

(2) handle all subsequent movement of the goods 

(3) take out the insurance necessary to the safety of the goods after 
arrival on the cars 

(4) pay the cost of hoisting goods into vessel where weight of goods 
is too great for ship's tackle 

(5) pay all demurrage and other charges, except lighterage charges 



7. The seller may desire to quote a price cohering delivery of the 
goods alongside overseas vessel and within reach of its loading tackle. 
In this case, the proper term is: 

"F. A. S, Vessel (Named Port)" 

Under this quotation : 

A. Seller must 

(1) transport goods to seaboard 

(2) store goods in warehouse or on wharf, if necessary, but in any 
case at risk and expense of buyer; also reice cars while being held at 
seaboard awaiting steamer, but at buyer's expense 

(3) place goods alongside vessel, either in a lighter or on the wharf, 
or, in the event buyer fails or refuses to furnish vessel upon arrival of 
goods at seaboard, store in warehouse at buyer's expense 

(4) be responsible for loss and/or damage until goods have been de- 
livered alongside ship or on wharf or stored in warehouse 

B. Buyer must 

(1) be responsible for loss and/or damage thereafter, and for in- 
surance 

(2) handle all subsequent movement of the goods 

(3) furnish vessel ready and able to receive goods on their arrival at 
seaboard 

(4) pay cost of hoisting goods into vessel where weight of goods is 
too great for ship's tackle 



EXPORT TRADE TERMS 271 

8. The seller may desire to quote a price covering all expenses up to 
and including delivery of the goods upon the overseas vessel at a named 
port: In this case, the proper term is: 

"F. O. B. Vessel (Named Port)" 

Under this quotation : 

A. Seller must: 

(1) meet all charges incurred in placing goods actually on board the 
vessel 

(2) provide the usual dock or ship's receipt 

(3) be responsible for all loss and/or damage until goods have been 
placed on board the vessel 

B. Buyer must 

(1) be responsible for loss and/or damage thereafter 

(2) handle all subsequent movement of the goods 



9. The seller may be ready to go farther than the delivery of his 
goods upon the overseas vessel and be zvilling to pay transportation to 
a foreign point of delivery. In this case, the proper term is: 

"C. & F. (Named Foreign Port) 

Under this quotation 
A. Seller must 

(1) make freight contract and pay or allow transportation charges 
sufficient to carry goods to agreed destination 

(2) deliver to buyer or his agent clean bills of lading to the agieed 
destination 

(3) be responsible for loss and/or damage until goods have been 
delivered to the carrier and clean bill of lading obtained (seller is not 
responsible for delivery of goods at destination) 

B. Buyer must 

(1) be responsible for loss and/or damage thereafter and must take 
out all necessary, insurance 

(2) handle all subsequent movement of the goods 

(3) take delivery and pay costs of discharge, lighterage and landing 
at foreign port of destination in accordance with bill of lading clauses 

(4) pay foreign taxes, customs, duties and wharfage charges, if any 



10. The seller may desire to quote a price covering the cost of the 
goods, the marine insurance on the goods, and all transportation charges 
to the foreign point of delivery. In this case, the proper term is: 

"C. I. F. (Named Foreign Port)" 

Under this quotation 
A. Seller must 

(1) make freight contract and pay or allow freight charges sufficient 
to carry goods to agreed destination 

(2) take out and pay for necessary marine insurance 

(3) deliver to buyer or his agent clean bills of lading to the agreed 
destination, and insurance policy and/or negotiable insurance certificate 

(4) be responsible for loss and/or damage until goods have been 



272 THE PACKERS' ENCYCLOPEDIA 

delivered to the carrier, and clean bill of lading obtained and covered 
by insurance policy and/or negotiable insurance certificate (seller is not 
responsible for the delivery of goods at destination, nor for payment by 
the underwriters of insurance claims) 

(5) provide war risk insurance at buyer's expense on his request or 
when considered necessary by the seller 

B. Buyer must 

(1) be responsible for loss and/or damage thereafter, and must 
make all claims to which he may be entitled under the insurance directly 
on the underwriters 

(2) take delivery and pay costs of discharge, lighterage and landing 
at foreign port of destination in accordance with bill of lading clauses 

(3) pay foreign taxes, customs duties and wliarfage charges, if any. 

EXPLANATION OF ABBREVIATIONS 

Free on board 
Free along side 
Cost and freight 
Cost, insurance and freight 
L. C. L. . . . . . Less than carload lot 



F. 


0. 


B. 


F. 


A. 


S. 


C. 


& 


F. 


C. 


I. 


F. 



GENERAL INFORMATION 

In reaching the conclusions set forth in this statement the Commit- 
tees considered the fact that there are in more or less common use by 
manufacturers in dififerent parts of the United States numerous varia- 
tions of these abbreviations, practically all of which are employed to 
convey meanings substantially synonymous with those here defined. 

For instance, there are manufacturers who quote "F. O. B. Cars." 
"F. O. B. Works," "F. O. B. Mill" or "F. O. B. Factory," meaning that 
the seller and buyer have the same responsibilities as those set forth in 
section 1. 

The Committees considered all those variations and determined to 
recommend the use of "F. O. B. (named point)," as "F. O. B. Detroit," 
"F. O. B. Pittsburgh," etc. Of the considerable number of these abbrevia- 
tions which are used in the United States, the Committees felt that the 
form "F. O. B. (named point)" is most widely used and understood, and 
therefore should be adopted as the standard of practice. 

The chief purpose of these interpretations is to simplify and ;;tand- 
ardize American practice, and to that end it urges members to cease the 
use of synonymous abbreviations, and quote habitually in the terms here 
recommended. 

It is further suggested that it is understood that all consular fees 
for legalizing invoices, stamping bills of lading or other documents re- 
quired by the laws of the countries of destination, are payable by the 
buyer and are not included in the seller's prices. 



PART THREE 
Trade Directory 



FOREWORD 

No attempt at a comprehensive trade directory of the packing- 
house and allied industries has been made up to this time. In gath- 
ering the data contained in this Directory Section every effort has 
been made to obtain accurate and reasonably representative informa- 
tion. Data listed is that provided by the concerns themselves. It 
should be remembered that changes constantly are taking place, and 
that this directory information is of the date of publication of this 
edition. 

Lists here given include: 

Packers and Slaughterers (United States, Canada, South America, 
South Africa, Australia and New Zealand). 

Wholesale Meat Dealers and Provisioners (those who do not 
slaughter), and Wholesale Sausage Makers. 

Renderers (including hide and tallow dealers). 

Vegetable Oil Refiners. 

Margarin Manufacturers. 

Packinghouse and Oil Brokers. 

Livestock Order Buyers. 

The Packers' and Slaughterers' section contains the names of 
slaughtering establishments, or what is commonly defined as packing- 
establishments. Butchers killing only for their own consumption in 
small quantities have not been listed as packers, but primarily those 
who do a wholesale business and also slaughter and pack for others. 
Wholesale meat and provision dealers, wholesale sausage makers, and 
other dealers in allied products are listed in a subsequent section. 

It must be borne in mind that the greater part of the information 
has been furnished voluntarily by officials of the various packing com- 
panies. Information blanks were mailed to every packer in the United 
States, and those who are not fully listed have not complied with the 
request for information. As this is the first and only directory of its 
kind, a few packers seem to have been reluctant to give information. 

Capacities given are weekly killing capacities. Some packers have 
furnished information which seems to be the actual killing per week, 
leading to the conclusion that at the time of the report they were 
not killing to capacity. 

273 



274 THE PACKERS' ENCYCLOPEDIA 

PACKERS AND SLAUGHTEREES 

UNITED STATES 

ALABAMA 

ANDALUSIA 
Swift & Company. (See Chicago.) 

ANNISTON 
Anniston Packing Co. 

BIRMINGHAM 
■ Alabama Packing Co. — Capital, $50,000. President, A. Goldberg; 
Vice-President, I. Lefschultz; Secretary, J. Goldberg; Treasurer, M. 
Goldberg. 

Birmingham Packing Co. — 23rd Ave. and 24th St. — Railroad, Bir- 
mingham Belt. A corporation. Capital, $100,000; issued, $100,000. 
President, C. H. Ungerman; Vice-President, J. P. Phillips; Secretary- 
Treasurer, F. N. Phillips; General Manager, E. G. Bruce. Employes, 
150. Codes— Cross. Cattle, 600; hogs, 1,500. Sausage— Fresh and 
smoked. By-Products — Dried blood, tankage and hog feed. Govern- 
ment inspection. Refrigeration — 150 ^nd 125-ton De La Vergnes; 
direct expansion; 75 tons ice daily. Boiler capacity, 600 H. P. Trade 
Marks — Hams, "Golden Rod"; bacon, "Golden Rod"; lard, "Carna- 
tion." 

BREWTON 
Brcwton Packing Company — President, J. E. Finlay; Vice-Presi- 
dent and General Manager, A. B. McPhaul; Secretary-Treasurer, W. 
Y. Lovelace. 

GADSDEN 



Jones Abattoir Co. 
Municipal Abattoir. 



HUNTSVILLE 



MOBILE 
Haas-Davis Packing Co. — Railroad, Mobile & Ohio. A corpora- 
tion. President, Wm. O. Haas; Vice-President, A. D. Davis; Secre- 
tary-Treasurer, F. E. Haas; General Manager, Leo Barmann; General 
Superintendent, Jos. McCallister. Employes, 120. Codes — Cross. 
Cattle, 500; hogs, 1,000; sheep, 50. Sausage — Fresh, smoked. By- 
products — Tankage, hog and chicken feed. Refrigeration — 35-ton 
York, spray and direct expansion. Boiler capacity, 300 H. P. Trade 
Marks — Hams, "Diamond D"; bacon, "Diamond D" and "Hi-Grade"; 
lard, "Diamond D"; compound, "Diamond D." Retail Markets — One, 
Mobile, Ala. 

MONTGOMERY 

Union Slaughter House Co. — Railroad, Seaboard Air Line. A 
corporation. Capital, $6,000; issued, $6,000. Stockholders, 2. Presi- 
dent, Samuel Sabel; Secretary and Treasurer, Marx Sabel. Employes, 
12. By-Products — Dried blood, tankage and inedible tallow. 

SELMA 
Selma Slaughter House Co. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— ARIZONA 275 

ARIZONA 

BISBEE 
R. H. Mason Slaughter House. 
Hogan & Eyzware. 

CAMP VERDE 
Let! Young. 

GLOBE 
Bonne's Market — Broad St. Individual ownership. Employes, 20. 
Cattle, 100; hogs, 50; sheep, 50. All kinds of sausage. Refrigeration 
— Two 10-ton and one S-ton Baker; brine circulating. 

HUMBOLDT 
Arctic Ice & Meat Co. — Also branch at Mayer. 

JEROME 
Jerome Meat Co. — Also branch at Clarksdale. 

KIRKLAND 
L. J. Haselfeld. 

PHOENIX 

Arizona Packing Co. — Tempe Road. Railroad, Arizona Eastern. 
A corporation. Capital, $2,000,000; issued, $1,662,900. Stockholders, 
124. President, E. A. Tovrea; Vice-President, S. J. Tribolet; Secre- 
tary and Treasurer, W. M. Smith; General Manager, E. A. Tovrea; 
Manager of Department Heads, E. A. Tovrea; Comptroller, G. C. 
Baker; Live Stock Buyer, J. T. Hughes. Emploves, 250. Codes — ■ 
Cross, Western Union. Cattle, 1,800; hogs, 6,000; "sheep, 6,000. Sau- 
sage — Fresh and smoked. Bj^-Products — Dried blood, tankage, hog 
and chicken feed. Refrigeration — 170-ton Vilter; brine and direct 
expansion; 8 tons ice daily. Boiler capacity, 300 H. P. Trade Marks — 
"Aripaco"; hams, "Cactus"; bacon, "Cactus" and "Apache"; lard, 
"Cactus" and "Apache"; compound, "Desert Bloom." Branch Houses 
— Bisbee, Douglas, Nogales and Clifton, Ariz. Retail Markets — 
Phoenix, Ray and Superior, Ariz. 

Tribolet Packing Company. 

TUCSON 
Young Bros. — 6th and Brachman Sts. 

ARKANSAS 

JONESBORO 
Jonesboro Ice Co. — 108 S. Main St. Railroad, St. Louis South- 
western. A corporation. Capital, $150,000. Stockholders, 24. Presi- 
dent, J. F. Mason; Vice-President, Thos. Burress; Secretary-Treasurer, 
Gordan Matthews; General Manager, Thos. Burress; General Super- 
intendent, Thos. W. Burress. Employes, 8. Cattle, 60; hogs, 75; 
sheep, 25. Sausage — Fresh, smoked and summer. By-Products — 
Chicken feed. Boiler capacity, 150 H. P. 

LITTLE ROCK 
Little Rock Packing Co. — Foot of E. 4th St. Railroad, Missouri 
Pacific. A corporation. Capital, $50,000. Stockholders, 6. President, 
Otto Finkbeiner; General Manager, Otto Finkbeiner. Employes, 45. 
Cattle, 100; hogs, 300 to 400. Sausage — Fresh, smoked and summer. 
By-Products — Tankage. City inspection. Refrigeration — 20-ton Frick; 
direct expansion. Boiler capacity, 125 H. P. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



276 THE PACKERS' ENCYCLOPEDIA 

CALIFORNIA 

ANAHEIM 
Anaheim Beef Co. — A corporation. President, John Ruether; 
Vice-President, Secondo Guasti, Jr.; Secretary and Treasurer, Alex- 
ander Huch. Fourteen branch retail stores. 

BAKERSFIELD 
Kern County Land Company — Packers, and large cattle ranch 
owners. 

EL DORADO 

Farmers' Exchange Packing Co. 

EMERYVILLE 
Alden & Agnew. 

EUREKA 

Russ Market Co. — Corner 3rd and G ,Sts. Railroad, Northwestern 
Pacific. A corporation. Capital, $200,000; issued, $200,000. Stock- 
holders, 30. President, Wm. N. Russ; Vice-President, Mrs. F. G. 
Williams; Secretary, J. H. G. Weaver; General Manager, L. Carlson; 
General Superintendent, Wm. N. Russ; Slaughterhouse Foreman, 
C. Smith; Ranch Foreman, W. O. Perry. Employes, 45. Cattle, 40; 
hogs, 40; sheep, 70. Sausage — Fresh, smoked and summer. By- 
products — Tankage, hog and chicken feed. City inspection. Re- 
frigeration — By the Eureka Ice Company. Retail Markets — 4 in 
Eureka. One wholesale market in Eureka. 

FORT BRAGG 

Noyo Land & Cattle Company. 

IMPERIAL 

Pacific Land & Cattle Co. — Railroad Ave. Railroad, Southern 
iPacific. A corporation. Capital, $250,000; issued, $201,300. Stock- 
holders, 15. President, G. A. Lathrop; Vice-President, T. J. Green; 
Secretary, C. W. Allison; Treasurer, C. W. Allison; Auditor, H. S. 
Capron; General Manager, G. A. Lathrop; General Superintendent, 
C. W. Allison. Employes, 30. Cattle, 100; hogs, 100; sheep, 75. Makes 
sausage. By-Products — Commercial fertilizer. Refrigeration — 25-ton 
Vilter; direct expansion. Boiler capacity, 80 H. P. Retail markets — 
3 in Brawley, 3 in Calexico, 2 in Calipatria, 1 in Holtville, 1 in El 
Centro and 1 in Westmoreland, Cal. 

ISLETON 

Isleton Meat Market — Transportation, Southern Pacific steamer. 
Individual ownership. Owner and General Manager, W. S. Hartin. 
Employes, 3. Cattle, 10; hogs, 20; sheep, 20. Sausage — Fresh, 
smoked. 

LOS ANGELES 

California Dressed Beef Co. — 3820 Santa Fe Ave. Railroad, 
Santa Fe. A corporation. Capital, $500,000. Directors, R. L. Bliss, 
T. S. Reynolds, J. W. Ruwe. Employes, 150. Cattle, 1,200; hogs, 
2,500; sheep, 2,500. Sausage — Fresh and smoked. By-Products — 
Fertilizer. Refrigeration — York; brine circulating system. Boiler 
capacity, 250 H. P. 

California Packing Co.— 900 Macy St. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— CALIFORNIA 277 



LOS ANGELES 



Hauser Packing Co. — 2300 E. Ninth and Mateo Sts. Railroads, 
Atchison, Tooeka & Santa Fe and Union Pacific. A corporation. 
Capital, $500,000; issued, $500,000. President, Julius Hauser; Vice- 
President, E. C. Hauser; Secretary, H. J. Hauser; Assistant Secretary, 
F. M. Hauser; Treasurer, L. A. Hauser; General Manager, H. J. 
Hauser; General Superintendent, Mr. Brown; Sales Manager, G. L. 
Shivel. Employes, 400. Codes — A. B. C. and Western Union; Code 
word, "Resuah."" Cattle, 3,750; hogs, 6,000; sheep, 1,200. Sausage- 
Fresh, smoked and summer. By-Products — IDried blood, tankage, hog 
and chicken feed, "Big Gun Tankage," digester tankage and ground 
bone for poultry and fertilizer. Government inspection. Refrigeration 
— Two 75-ton Vilters; direct expansion. Boiler capacity, 800 H. P. 
Trade Marks — Hams, "Hauser Pride" and "Angelus"; bacon, "Hauser 
Pride" and "Angelus"; lard, "Angelus" and "Hauser Pride"; compound, 
"Fryola," "Hauser's Lard Substitute" and "Violet Brand Shortening." 
Also exports. 

H. F. Lewis Packing Company — E. Vernon Ave. and Salt Lake 
Tracks. Railroad, Salt Lake. A corporation. Capital, $250,000; 
issued, $100,000. Stockholders, 3. President and Treasurer, H. F. 
Lewis; Vice-President, F. M. Lewis; General Manager, H. F. Lewis; 
General Superintendent, Geo. E. Sailor. Employes, 60. Cattle, 600; 
hogs, 800; sheep, 1,000. Sausage — Fresh, smoked and summer. By- 
Products — Dried blood, tankage, hog and chicken feed and fertilizers. 
Refrigeration — 50 and 10-ton Vilter; brine circulating. Boiler capa- 
city, 150 H. P. Trade Marks — "Crescent." 

Los Angeles Packing Co. — Vernon & Boyle Aves. Railroad, Salt 
Lake. A corporation. Capital, $25,000; issued, $25,000. Stockholders, 
4. President, D. Danny; Vice-President, Frank Murphy; Secretary 
and Treasurer, A. Miller; General Manager, Max Goldring. Employes, 
25. Cattle, 200; hogs, 600; sheep, 600. Sausage — Fresh and smoked. 
By-Products — Tankage and hog and chicken feed. Refrigeration — 
10-ton York; air blast. Boiler capacity, 40 H. P. 

Newmarket Co. — Vernon. Railroad, Santa Fe. President, R. H. 
Jeffries; Vice-President, J. C. Link. Cattle, 1,500; hogs, 2,000; sheep, 
2,000. Sausage — Fresh. By-Products — Dried blood, tankage, hog" and 
chicken feed. 

Standard Packing Co. — Vernon and Santa Fe Aves. Railroad, 
Santa Fe. A corporation. Capital, $10,000; issued, $10,000. Stock- 
holders, 4. President, Vice-President, Secretary and Treasurer, T. P. 
Breslin. Employes, 55. Cattle, 650; hogs, 1,200; sheep, 1,800. Sausage 
— Fresh and smoked. By-Products — Dried blood, tankage, hog and 
chicken feed. Refrigeration — 15 and 25-ton York; direct expansion. 
Boiler capacity, 160 H. P. Trade Mark — "Poinsettia." 

Woodward Bennett Co. — Box 112, Station H. A corporation. 
Capital, $350,000; issued, $350,000. Stockholders, 3. President, J. A. 
Woodward; Vice-President, G. J. Woodward; Secretary and Treas- 
urer, E. J. Bennett; General Manager, J. A. Woodward; General 
Superintendent, Claud Safstrom. Employes, 125. Cattle, 1,700; hogs, 
2,000; sheep, 8,000. Sausage — Fresh. City inspection. Refrigeration 
—30-ton York. Trade Marks— "W. & B.," and "Blue Ribbon." 

Wilson & Co.— 1000 Lyon St. (See Chicago.) 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



278 THE PACKERS' ENCYCLOPEDIA 

MARICOPA 
West Side Market— George Fiester, W. W. Bley, Props. 

NEEDLES 
Frank C. Soto — Railroad, Santa Fe. Ownership, individual. Man- 
ager, S. R. Cord. Cattle, 50; hogs, 20; sheep, 20. 

OAKLAND 
Golden West Meat & Packing Co. — Railroad, Southern Pacific. 
A corporation. Capital, $200,000; issued, $200,000. Stockholders, 4. 
President, John Lacoste; Vice-President, Al. Lacoste; Secretary and 
treasurer, Geo. J. Dupuy; General Manager, A. W. Lugg. Employes, 
30. Calves, 350; hogs, 1,200; sheep and lambs, 5,500. Municipal inspec- 
tion. Refrigeration — 7^-ton Cyclops; direct expansion. 

Grayson-Owen Packing Company — 6481 Bay St. A corporation. 
Capital, $300,000. President, P. B. Lynch; Vice-President, J. G. 
Westphal; Secretary and Treasurer, A. E. Corder. 

Oakland Meat & Packing Co. — 65th and Bay Sts. Railroad, South- 
ern Pacific. A corporation. Capital, $500,000; issued, $500,000. Stock- 
holders, 6. President, C. J. Hooper; Vice-President, O. L. Watson; 
Secretary, B. C. Chew; Treasurer, O. L. Watson; General Manager, 
O. L. Watson. Employes, 60. Cattle, 500; hogs, 350; sheep, 1,000. 
Sausage — Fresh, smoked. By-Products — Dried blood, tankage, hog 
and chicken feed, tallow, oleo oil, stearine. Refrigeration — 30-ton 
Cyclops; brine circulating. Boiler capacity, 250 H. P. Trade Marks — 
Hams, "Shasta"; bacon, "Shasta"; compound, '"Shasta." 

Steinbeck Co. — 1625-29 Broadway. Railroad, Southern Pacific. A 
corporation. Capital, $100,000; issued, $100,000, fully paid. Stockhold- 
ers, 3. President, J. F. Reynolds; Vice-President, H. C. W. Steinbeck; 
Secretary, C. L. Culbert; Slaughter House Superintendent, F. A. Cook; 
Jobbing and Retail, A. L. Theiss; Chief of Office Staff, Arthur Theiss; 
Credit Manager, F. Marolf. Employes, 49. Cattle, 300; hogs, 500; sheep, 
1,000. Sausage — Fresh, smoked and summer. By-Products — Tankage, 
hog and chicken feed, neatsfoot oil. Refrigeration — 8-ton Cyclops, 
brine circulating, and 15-ton Vulcan, direct expansion. Buys steam 
from adjoining plant. Trade Mark — "Crystal Brand." Retail Market 
— 1625-29 Broadway, Oakland, Cal. Slaughter House — West Berkeley, 
Cal. 

Oakland Abattoir Co. 
Lewis & McDermott. 
Louis Schaffer & Sons. 
U. M. Slater, Inc. 

OROVILLE 
Johnson & Openshaw. 

POMONA 
San Antonio Meat Co. — Railroad, Salt Lake. A corporation. Cap- 
ital, $75,000; issued, $75,000. Stockholders, 6. President, M. L. Sparks; 
Vice-President, E. S. Ware; Secretary, A. H. Peck; Treasurer, A. H. 
Peck; General Manager, A. H. Peck. Employes, 60. Cattle, 200; 
hogs, 200; sheep, 200. Sausage — Fresh. By-Prodiicts— Tankage and 
digester tankage. Government inspection. Refrigeration — Two _ 10, 
one 3 and two 2-ton Parker, and one 5-ton Stevens; direct expansion. 
Boiler capacity, 50 H. P. Retail Markets— Palace Market, Pomona; 
Home Market, Cucamonga; Glendora Market, Glendora; Central Mar- 
Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— CALIFORNIA 279 

ket, Ontario; City Market, Azusa; Azusa Market, Azusa; Cash Market, 
Corona; San Dimas Market, San Dimas; LaVerne Market, LaVerne. 

SACRAMENTO 
C. Swanston & Son (Inc.) — Mail address, P. O. Box 323, Sacra- 
mento; office, abattoir and stock yards at Swanston. Railroads, 
Southern Pacific, Western Pacific and Sacramento Northern. A 
corporation. Capital, $500,000; issued, $500,000. Stockholders, 3. 
President, George Swanston; Vice-President, Robert Swanston; Secre- 
tary, E. A. Murray; General Manager, George Swanston; Gen- 
eral Superintendent, Robert Swanston; F. H. Carroll, Manager 
San Francisco Branch; M. D. Gallagher, Sales Manager, Sacra- 
mento. Employes, 100. Codes — Swanston. Cattle, 600; hogs, 1,000; 
sheep, 1,000. By-Products — Dried blood, tankage, hog and chicken 
feed, edible and inedible tallow, neatsfoot oil, hides, pelts and lard. 
Governm'ent inspection. Refrigeration — 85-ton Vulcan, brine or direct 
expansion; 7 tons ice daily. Boiler capacity, 180 H. P. Trade Marks 
— Ham, "Poppy" and "Capital"; boiled ham, "Poppy"; bacon, "Poppy" 
and "Capital"; picnics, "Capital." Branches — San Francisco, Cal., 8th 
St. near Townsend. Also exports. 

Mohr & York. 

SAN BERNARDINO 
Oehl Packing Company — South E St. Sup., Martin Green. 

SAN DIEGO 
Chas. S. Hardy — Cor. 6th and G Sts. Railroad, Old San Diego. 
Individual ownership. Superintendent, J. J. Donnelly. Employes, 325. 
Cattle, 500; hogs, 1,000; sheep, 1,500. Sausage — Fresh and smoked. By- 
Products — Dried blood, tankage, hog and chicken feed and pulled wool. 
Government inspection. Refrigeration — 40, 30 and two 10-ton Frick; 
direct expansion and brine spray; 5 tons ice daily. Boiler capacity, 
500 H. P. Trade Marks — "Bay City," "Hardy's Best" and "Cotoc." 
Retail Markets — San Diego, La Mosa, El Cajolin and Coronado, Cal. 

SAN FRANCISCO 

Buttgenbath, Joseph, & Co., Inc. — 336 4th St., San Francisco 
County. A corporation. Capital, $25,000; issued, $16,200. President, 
Mrs. Wilhemine Buttgenbath; Secretary and Treasurer, Hugo Butt- 
genbath. 

Miller & Lux Incorporated — 1114 Merchants Exchange. Rail- 
roads, Southern Pacific, Santa Fe., and Union Pacific. A corporation. 
Capital, $12,000,000; issued, $12,000,000. Stockholders, 5. President, 
J. Leroy Nickel; Vice-President, J. Leroy Nickel, Jr.; Secretary, D. 
Brown; General Manager, J. Leroy Nickel. Employes, 300. Codes — 
■ All; code word, "Millerlux." Cattle, 1,000; hogs, 5,000; sheep, 15,000. 
Sausage — Fresh. By-Products — Dried blood, tankage and hog and 
chicken feed. Refrigeration — 150-ton Vilter and 100-ton Larsen- 
Baker; direct expansion; 4 tons ice daily. Boiler capacity, 1,350 H. P, 
Trade Mark— "1-1-1" and "M. & L." 

H. Moffatt Co. — 1 Montgomery St. A corporation. Capital, 
$50,000; issued, $50,000. Stockholders, 5. President, Wm. H. Moflfatt; 
Vice-President, Mrs. A. M. Sharp; Secretary and Treasurer, Geo. W. 
Andrews; General Manager, Geo. W. Andrews. Employes, 30. Cattle, 
250; sheep, 1,200. Refrigeration — One 40-ton Cyclops. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



280 THE PACKERS' ENCYCLOPEDIA 

SAN FRANCISCO 

Roth Blum Packing Co. — 1490 Fairfax Ave. Railroads, Southern 
Pacific and Western Pacific & Santa Fe. Partnership. General 
Manager, Lester L. Roth; General Superintendent, Otto Birbe. Em- 
ployes, 50. Codes— Yopp. Cattle, 650; hogs, 2,900; sheep, 10,000. 
Refrigeration — 15-ton Cyclops; direct expansion. Boiler capacity, 300 
H. P. Trade Mark— "Our Choice." 

Western Meat Co. — 6th and Townsend Aves. Railroads, South- 
ern Pacific, Santa Fe, Western Pacific and Northwestern Pacific. A 
corporation. Capital, $2,500,000; issued, $2,500,000. President, C. J. 
Hooper; Vice-President, R. H. Benedict; Secretary, L. W. Snow; 
Treasurer, R. H. Benedict; General Manager, C. J. Hooper; 
General Superintendent, J. O. Snyder. Employes, 750. Codes 
— Bentleys, W. U., A. B. C; code word, "Steadfast." Cattle, 900; 
hogs, 3,000 to 4,000; sheep, 10,000. Sausage— Fresh, smoked. By- 
products — Dried blood, tankage, hog and chicken feed, fertilizer, 
glue, etc. Government inspection. Refrigeration — One 100-ton 
and one 200-ton Wolf and one 250-ton Ball at main plant; one 
SO-ton Vulcan at San Francisco branch; one 10-ton Vulcan at 
Oakland; one 10-ton Vulcan at Sacramento; one 5-ton Vulcan at 
San Jose; one Automatic at Fresno and one Automatic at Stockton; 
all direct expansion; 25 tons ice daily. Boiler capacity, 2,020 H. P. 
Trade Marks — Hams, "Mayrose"; bacon, "Mayrose"; lard, "Golden 
Gate"; compound, "Arrow" and "Califene." Branches — San Francisco, 
Sacramento, Stockton, Oakland, Fresno, and San Jose, Cal. Also 
exports. 



SOUTH SAN FRANCISCO 

South San Francisco Packing & Provision Co. — 407 Front St. 
A corporation. Capital, $200,000; issued, $200,000. Stockholders. 7. 
President, L. Nonnenmann; Vice-President, Geo. A. Zimmcrmann; Sec- 
retary, H. Heinsohn; General Manager, L. Nonnenmann. Employes, 
40. Hogs, 1,800. Sausage — Fresh and smoked. By-Products — 
Tankage. Refrigeration — Two 30-ton Cyclops; direct expansion. 

Virden Packing Co. — P. O. Box 128. Railroad, So. San Francisco 
Belt. A corporation. Capital, $10,000,000; issued, $5,000,000. Stock- 
holders, 4,000. President, Charles E. Virden; Vice-Presidents, J. C. 
Good, James T. Doyle, A. W. Virden; Treasurer, H. G. Brown; Secre- 
tary, F. F. Atkinson; General Auditor and Assistant Treasurer, George 
A. Ticoulet; Assistant Secretaries, C. E. Holloway and T. O'Leary; 
General Manager canning operations, F. E. Lancy; Advertising Di- 
rector, Peter B. Newman; Purchasing Agent and Traffic Manager, B. 
A. Wise; Provision Manager, John Tiedemann; Office Manager, L. B. 
Shippey. Employes, 300. Codes — Cross, Roy and Saunders; code word, 
cable, "Campfire." Cattle, 1,000; hogs, 4,000; sheep, 2,000. Sausage — 
Fresh, smoked and summer. By-Products — Tankage, hog and chicken 
feed, and others. Government inspection. Refrigeration — Two 40-ton 
Carbondales; brine; 10 tons ice daily. Boiler capacity, 900 H. P. 
Trade Marks — "Camp Fire," "Magnolia," "Thrift." Branches — 1300 
Bryant St., San Francisco; Sacramento, Los Angeles and Maryville, 
Cal. Also exports. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— CALIFORNIA 281 

SAN FRANCISCO 
Mclntyre Packing Co. — 807 Montgomery St. 
Roth, Winter & Walsh— 1271 Mission St. 
Wm. Taafe Co.— Sth and Third Aves. 
J. G. Johnson — 208 Macdonough Bldg., 333 Kearny St. 
Henry Levy & Co. — 1 Montgomery St. 
Sumski & Harband — 1510 Evans St. 

SAN PEDRO 
Nielson & Kittle Canning Co., Ltd. — Box B. Fish canners. Rail- 
road, Los Angeles & Salt Lake. A corporation. Capital, $1,000,000; 
issued, $704,000'. Stockholders, 20. President, C. O. Nielson; Vice- 
President, Adolph Larsen; Secretary-Treasurer, T. E. Madsen. Em- 
ployes, 250. Codes — W. U., Bentleys, J. K. Armsbys, and A. B. C. — 
5th; code word, "Nilkit." National Canners inspection. Trade Marks 
— "Norseman," "Regent," "Nekco" and "N. & K." Also exports. 

SANTA BARBARA 
•F. N. Gehl Packing Company. — Railroad, Southern Pacific. A 
corporation. Capital, $50,000; issued, $50,000. President, F. N. Gehl; 
Vice-President, Mrs. F. N. Gehl; Secretary and Treasurer, M. A. 
Burdick; General Manager, F. N. Gehl. Employes, 20. Cattle, 130; 
hogs, 150; sheep, 400. Sausage — Fresh, smoked and summer. Retail 
Markets — 817 State St. and 605 State St., Santa Barbara, Cal. 

Santa Beirbara Packing Co. — 636 State St. Railroad, Southern 
Pacific. A corporation. Capital, $100,000; issued, $100,000. Stock- 
holders, 10. President, A. L. Hobson; Vice-President, E. C. Gammill; 
Secretary and Treasurer, E. B. Olsen; General Manager, E. C. Gam- 
mill. Employes, Z7. Cattle, 45; hogs, 50; sheep, 100. Sausage — 
Fresh and smoked. Refrigeration — Two York and two Cyclops. 
Retail Markets — Four in Santa Barbara. Abattoir and stock yards 
at Goleta, Cal. 

SANTA PAULA 

Santa Paula Packing Company. 

J. W. Barker. 

SANGER 
Sanger Meat Market. 

SEBASTOPOL 



Sebastopol Meat Co. 
Sierra Packing Co. 



SUSANVILLE 



SUISUN 
Sacovalley Meat Canning & Provision Co. — Railroads, Southern 
Pacific, Western Pacific & Suisun Bay. Corporation. Capital, $500,- 
000. Stockholders, 200. President, B. F. Rush; Vice-Presidents, 
C. W. R. Thelen, Arth Hibborn; Treasurer and General Manager, 
C. W. R. Thelen; Secretary, H. Bird. Employes, 140. Cattle, 300; 
hogs, 300; sheep, 500. Sausage — Fresh, smoked. By-Products — Dried 
blood, tankage, chicken feed, inedible tallow, bone grease, neatsfoot 
oil. Trade Marks — "Sacovalley," "Thelen." 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



282 THE PACKERS' ENCYCLOPEDIA 

COLORADO 

ALAMOSA 

Creek Packing Co. — Railroad, Denver & Rio Grande. Individual 
ownership. President and owner, Walter Creek. Employes, 15. 
Cattle, 50; hogs, 100; sheep, 25. Sausage — Fresh, smoked and sum- 
mer. Refrigeration — Ice. Boiler capacity, 40 H. P. Retail Markets 
— Alamosa, Creede, Del Norte and La Veta. 

COLORADO SPRINGS 

Smith's Packing Co. — 118 S. Cascade St. Railroad, Denver & Rio 
Grande. A corporation. Capital, $200,000; issued, $90,030. Stockholders, 
3. President, C. Louis Smith; Vice-President, A. E. Smith; Secretary, 
Carlos L. Smith; Treasurer, C. Louis Smith; General Manager, C. 
Louis Smith. Employes, 25. Cattle, 125; hogs, 200; sheep, 500. 
Sausage — Fresh, smoked and summer. By-Products — Tankage. 
Refrigeration — Two 20-ton Ideals; direct expansion. Boiler capacity, 
100 H. P. 

DENVER 

Armour & Company. (See Chicago.) 

Burkhardt Packing & Provision Company — 1515 Lawrence St. A 
corporation. Capital, $150,000; issued, $71,500. President and Treas- 
urer, Jacob Burkhardt; Vice-President, W. C. Burkhardt; Secretary, 
Chas. J. Burkhardt; Asst. Treasurer, Chas. C. Dinkelaker. 

Coffin Packing & Provision Co. — Union Stock Yards. Railroad, 
Chicago, Burlington & Quincy. A corporation. Capital, $250,000; 
issued, $250,000. Stockholders, 4. President, W. N. W. Blayney; 
Vice-President, J. P. Murphy; Secretary, H. F. Blayney; Treasurer, 
J. P. Murphy; General Manager, J. P. Murphy. Employes, 150. Codes 
— Cross and Robinson. Cattle, 800; hogs, 2,500; sheep, 500. Sausage 
— Fresh and smoked. By-Products — Dried blood, tankage, hog and 
chicken feed, and commercial fertilizers. Refrigeration — 25 and 
50-ton Linde; direct expansion. Boiler capacity, 600 H. P. Branches 
— Denver, Pueblo, Glenwood Springs and Grand Junction, Colo. 

Geuting-Nuckolls Packing Co.— 1612-1614 Market St. 

Liberty Packing & Provision Company. — 58th and York Sts. A 
corporation. Capital, $400,000; issued, $150,000. Stockholders, 15. 
President, M. A. Hayutin; Vice-President, Max Milstein; Secretary, 
Morris Hayutin; Treasurer and General Manager, Louis Heller. Em- 
ployes, 25. Cattle, 350; sheep, 1,000. Refrigeration— 20-ton York; 
direct expansion. Boiler capacity, 120 H. P. 

Midwest Packing Company. 

Mountain States Packing Co. — 4800 Washington St. Railroad, 
Colorado and Southern. A corporation. Capital, $6,000,000; issued, 
$200,000. Stockholders, 120. President, Chas. F. Kamrath; Vice-Presi- 
dent, Fred Klink; Secretary, I. A. Wood; Treasurer, Allison Stocker; 
General Manager, Chas. F. Kamrath. Employes, 50. Codes — Cross, 
3rd edition, Reo and Maurice Pincofifs. Cattle, 750; hogs, 1,500; sheep, 
500. By-Products — Dried blood, tankage, tallow, grease, hides, hog 
hair, glue stock, etc. Refrigeration — 30-ton York and 15-ton Althoflf; 
direct expansion. Boiler capacitv, 300 H. P. 

Sargent, Edward W.— 1730 'Market St. Capital, $50,000. Indi- 
vidual ownership. 

Swift & Company. (See Chicago.) 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— COLORADO 283 

GRAND JUNCTION 

Grover Packing Co. — Railroad, Denver & Rio Grande. A corpora- 
tion. Capital, $100,000; issued, $70,000. Stockholders, 8. President 
and -General Manager, Fred F. Grover. Employes, 35. Cattle, 200; 
hogs, 600; sheep, 100. Sausage — Fresh, smoked and summer. By- 
products — Dried blood, tankage, chicken feed. Refrigeration — 35-ton 
Sterling; direct expansion. Boiler capacity, 120 H. P. Trade Marks — 
"Royal" and "Home" hams, bacon, lard; "Eagle" compound. 

Rettig Packing Co. — P. O. Box 103. Railroad, Denver & Rio 
Grande Western. Corporation. Capital, $100,000. General Manager, 
Adam Rettig. Employes, 25. Cattle, 400; hogs; 600; sheep, 100. 
Sausage — Fresh, smoked and summer. By-Products — Dried blood and 
tankage. Refrigeration — 12-ton Althoff; direct expansion. Boiler 
capacity, 70 H. P. Trade Mark — "Mount Garfield." 
MONTE VISTA 

Busch-Nelson Meat Co. 

The San Luis Packing Company. 
PUEBLO 

Nuckolls Packing Co. — Santa Fe Ave. and Spring St. Railroad, 
Denver & Rio Grande. A corporation. Capital, $1,000,000; issued, 
$631,000. Stockholders, 3. President, G. H. Nuckolls; Vice-President, 
Ezra Nuckolls; Secretary, M. C. Crum; Treasurer, Ezra Nuckolls. 
Employes, 190. Codes — Cross and Yopp. Cattle, 750; hogs, 3,000; 
sheep, 500. Sausage — Fresh and smoked. By-Products- — Dried 
blood, tankage and hog feed. Government inspection. Refrig- 
eration — 150 and 25-ton York, spray and direict expansion, and 100- 
ton Vilter, direct expansion; 25 tons ice daily. Boiler capacity, 700 
H. P. Trade Marks — Hams and bacon, "Peerless"; lard, "Open 
Kettle" and "Pikes Peak"; compound, "Little Chief." Branches — 
Salt Lake City, Utah; Trinidad, Durango, Montrose, Telluride, 
Colorado Springs, and Denver, Colo., and Santa Fe, N. Mex. Also 
exports. ROCKY FORD 

B. F, Stauffer — 308 S. Main St. Individual ownership. General 
Manager, B. F. Stauffer; General Superintendent, H. D. Wine. Cattle, 
25; hogs, 100; sheep, 10. Sausage — Fresh and smoked. By-Products — ■ 
Tallow. Refrigeration — 6-ton Althoff; brine circulating. Retail 
Markets — One at Rocky Ford and one at Swink, Colo 

STERLING 

Sterling Packing Co. — Samuel P. Rosenbaum and John L. Gold- 
berg. 

TELLURIDE 

Consumers Packing Co. — Main St. Railroad, Rio Grande. A cor- 
poration. Capital, $2,000. Stockholders, 9. President, M. Lewis; 
Vice-President, C. B. Lewis. Employes, 3. Cattle, 20; hogs, 30; 
sheep, 20. Sausage — Fresh and smoked. Boiler capacity, 3 H. P. 
Retail Market — Telluride, Colo. 

WALSENBURG 

S-Schafer Packing Co. — 608 Main St. A corporation. Capital, 
$25,000; issued, $21,000. Stockholders, 7. President, A. C. Schafer; 
Vice-President, Fred W. Schafer; Secretary, John Kirkpatrick; 
Treasurer, Andrew Schafer, Jr.; General Manager, A. C. Schafer. 
Employes, 14. Cattle, 60; hogs, 300; sheep, 450. Sausage — Fresh_ and 
smoked. Refrigeration — 10-ton Baker and 10-ton Althoff; brine circu- 
lating and direct expansion. Trade Marks — Hams, "Ideal"; bacon, 
"Ideal"; lard, "Ideal." Two retail markets in Walsenburg. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKITY KILLING 
CAPACITY. 



284 THE PACKERS' ENCYCLOPEDIA 

CONNECTICUT 

HARTFORD 

East Side Hide Co. — Windsor St. Morris Later & Sons, owners. 

Hartford Provision Co. — 302 Pleasant St. Railroad, New York, 
New Haven & Hartford. A corporation. Capital, $50,000; issued, $30,- 
000. President, Joseph Samuels; Vice-President, W. H. Haertel; 
Treasurer, Emil De Loreto; Secretary, Joseph Samuels; General Man- 
ager, Emil De Loreto; General Superintendent, Joseph Samuels; 
Sausage Department Manager, W. H. Haertel. Employes, 20. Cattle, 
150; hogs, 500; sheep, 140. Sausage — Fresh and smoked. By-Products 
— Tankage and grease. Refrigeration — 15-ton Hartford Automatic; 
direct expansion. Boiler capacity, 30 H. P. Trade Marks — "Hartford 
Brand" and "Veteran Brand." 

NEW HAVEN 
The Sperry & Barnes Co.— 188 Long Wharf. Railroad, New 
York, New Haven & Hartford. A corporation. Capital, $1,300,000; 
issued, $1,300,000. Stockholders, 30. President, Geo. H. Swift; Vice- 
President, E. C. Starr; Secretary, E. H. Throm; Treasurer, H. J. 
Nichols; General Manager, L D. Marshall; General Superintendent, 
F. H. Quinley. Employes, 357. Codes — Cross, Robinsons; code 
word, "Barnhug." Hogs, 2,500. Sausage — Fresh and smoked. By- 
Products — Tankage. Government inspection. Refrigeration — 200-ton 
De La Vergne; direct expansion. Boiler capacity, 650 H. P. Trade 
Mark — "Elm City." Also exports. 

DELAWARE 

WILMINGTON 

Beste Provision Co. — 116-126 Liberty and Logan St. Railroad, 
Philadelphia & Reading. A corporation. Capital, $75,000; close cor- 
poration. Stockholders, 3. President, B. J. Beste; Vice-President, 
M. C. Beste; Secretary and Treasurer, S. E. Hinger. Employes, 20. 
Cattle, 200. Sausage — Fresh, smoked and summer. By-Products — 
Tankage. Refrigeration — Two 10-ton Brecht; direct expansion. Boiler 
capacity, 50 H. P. 

Frederick, John— R. F. D. No. 1. 

Hart & Bro. Co.— Fifth and Poplar Sts. 

Johnson & Bro. — S. W. Cor. 7th and King Sts. Partnership, 
Wm. R. and J. E. Johnson. 

Mammele & Sons, Chas. C. 

Wilckens-Staats Co.— 230 Tatnall St. 

Wilmington Provision Co. — Front and Orange Sts. Railroads, 
Baltimore & Ohio, Philadelphia & Reading and Penna. A corporation. 
Capital, $400,000; issued, $285,000. Stockholders, 200. President, Max 
Matthes; Vice-President and Gen. Manager, George A. Casey; Sec- 
retary, Wm. T. Fritz; Treasurer, Mark P. Brown. Employes 80 
Cattle, 200; hogs, 3,000; sheep, 300; calves, 100. Sausage— Fresh, 
smoked and summer. By-Products — Dried blood, tankage. Refrigera- 
tion — 200-ton Frick; direct expansion. Boiler capacity, 250 H. P. 
Trade Marks — Hams, bacon, lard, "Tower"; sausage, "Brandywine." 

Zimmerman, Jacob — 301 W. 4th St. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— DISTRICT OF COLUMBIA 285 

DISTRICT OF COLUMBIA 

WASHINGTON, D. C. 

Golden Company — 928 Louisiana Ave., N. W. 

Henning, Joseph— 945 B St., N. W. 

A. Loffler Provision Co., Inc. — Benning, D. C. Railroads, Penn- 
sylvania and Baltimore & Ohio. A corporation. Capital, $120,000; 
issued, $120,000. Stockholders, 9. President, A. D. Loffler; Vice- 
President, A. O. Dille; Secretary and Treasurer, Chas. A. M. Loffler; 
General Superintendent, F. W. Vogel. Employes, 80. Cattle, 75; 
hogs, 1,500; sheep, 200. Slaughtered at Washington Abattoir, Ben- 
ning, D. C. Sausage— Fresh and smoked. Refrigeration — Frick, brine 
circulating. Retail markets — Three in Washington, D. C. 

Ostman, Bernard. 

Swindell & Son, S.— Rr. 1229 D St., S. E. 

BENNING ■ '■ 

N. Auth Provision Company — 630 Virginia Ave. 
Washington Abattoir Company. 

FLORIDA 

BARTOW 
Polk County Packing Co. — A partnership. Stockholders, 5. 
President, T. W. Page; Vice-President, Claude Page; Treasurer and 
Secretary, G. B. Skinner. Employes, 10. Cattle, 150; hogs, 100; 
sheep, 100. Sausage — Fresh, smoked and summer. 

CHIPLEY 
Chipley Packing Company — President, A. A. Myers, Jr.; Man- 
ager, C. L. Brooks. 

JACKSONVILLE 

Armour & Company — 310-314 W. Bay St. (See Chicago.) 

Farris & Company. 

Jones-Chambliss Company — Forest St. Railroad, Atlantic Coast 
Line. A corporation. Capital, $100,000; issued, $90,000. Stockholders, 
6. President. C. A. Jones; Secretary, A. H. Goedert; Treasurer, J. O. 
Chambliss; General Manager, C. A. Jones; General Superintendent, 
A. H. Goedert. Do wholesale slaughtering and packing. Refrigera- 
tion — One 8-ton York, one 8-ton Automatic and one 20-ton Frick; 
direct expansion. Boiler capacity, 40 H. P. 

PENSACOLA 

Brockman Packing Company — Davis and Gadsden Sts. Presi- 
dent, H. Brockman. 

TAMPA 
Hendry Bros. & Co. — Palm River Road. 

Lykes Bros., Inc. — Giddens Bldg. Branch of Lykes Bros., Inc., 
Havana, Cuba. 

Tampa Packing Co. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



286 THE PACKERS' ENCYCLOPEDIA 

GEORGIA 

ALBANY 

Municipal Abattoir. 

ATLANTA 

Atlanta Butchers Abattoir Co. 

White Provision Co. — Howell Mill Road. Railroads, Southern 
and Western & Atlantic. A corporation. Capital, $600,000; issued, 
$600,000. President, W. H. White, Jr.; Vice-Presidents, W. L. Mew- 
born and E. S. Papy; Secretary, R. L. Hollbrook; Treasurer, F. C. 
Wilkerson; General Manager, W. H. White, Jr.; General Superin- 
tendent, E. Trimble; Provision Department Manager, J. R. Griffith; 
Produce Department Manager, W. E. Anderson; General Sales Man- 
ager, E. S. Papy. Employes, 200. Codes — Cross. Cattle, 600; hogs, 
5,000. Sausage — Fresh and smoked. By-Products— Tankage and tal- 
lows. Refrigeration — 50-ton York and 30-ton Barber; brine circulat- 
ing; 25 tons ice daily. Boiler capacity, 300 H. P. Trade Marks — 
Hams, "Cornfield"; bacon, "Cornfield"; lard, "Grandmother's." 

AUGUSTA 

Augusta Packing Company — New Savannah Road. A corpora- 
tion. Capital, $25,000; issued, $15,050. President, Secretar- Treas- 
urer and Manager, Charles E. Brown. 

LA GRANGE 
La Grjuige Packing Co. 

MACON 
Macon Packing Company — Owned by Allied Packers, Inc., Chi- 
cago, 111. 

MOULTRIE 

Moultrie Packing Co. — Owned by Swift & Co. (See Chicago.) 
Swift & Company — (See Chicago.) 

SAVANNAH 

Chatham Abattoir & Packing Co. 

Savannah Abattoir & Packing Co. — Louisville Road. Railroad, 
S. & A. A corporation. Capital, $100,000; issued, $100,000. 
Stockholders, 15. President, Joe Ehrlich; Vice-President and Gen- 
eral Manager, Isaac Meddin; Vice-President, D. Kirkland; Secre- 
tary and Treasurer, Alexander Meddin. Employes, 75. Cattle, 300; 
hogs, 1,000. Sausage — Fresh, smoked and summer. By-Products — 
Dried blood, tankage, tallow, grease and hog hair. Refrigeration — 
24-ton York; brine circulating and direct expansion. Boiler capacity, 
80 H. P. Trade Marks — "Georgia" brand meats and lard. Retail 
markets — Six at Savannah, Georgia, and one at Columbus, Georgia. 

STATESBORO 
Statesboro Provision Co. 

WAYCROSS 
Waycross Packing Plant — 31 Satilla Lane. Railroad, Atlantic 
Coast Line. Owner, Stuyvesant Fish. Investment, $125,000. Agent 
for owner. Ware County Light & Power Co. President, Stuyvesant 
Fish; Vice-President, P. R. Bomeisler; Treasurer, Chas. H. Wenman. 
Cattle, 20 per day; hogs, 100 per day. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— IDAHO 287 

IDAHO 

BOISE 

Boise Butcher Co., Ltd. — 811 Idaho St. Railroad, Oregon Short 
Line (U. P. System). A corporation. Capital, $100,000; issued, $89,200. 
Stockholders, 7. President, William Lomax; Treasurer, W. M. Wil- 
liams; Secretary, Walter M. Williams; General Manager, William 
Lomax; Superintendent, Geo. Schweitzer; Livestock Buyer, N. R. 
Marler. Employes, 20. Cattle, 150; hogs, 300; sheep, 200. Sausage 
— Fresh and smoked. Government inspection. Refrigeration — 15-ton 
Harris, 5-ton Ideal; direct expansion. Boiler capacity, 25 H. P. Trade 
Marks — Hams, bacon and lard, "Arrow Rock"; compound and short- 
ening, "Crown Brand." Retail Markets— 811 Idaho St. and 813 Main 
St., Boise. 

Davis Meat Co. — Box 186. A corporation. Capital, $500,000; 
issued, $414,000. Stockholders, 4. President, E. H. Davis; Secretary 
and Treasurer, Thos. J. Davis; General Manager, E. H. Davis; Gen- 
eral Superintendent, Thos. J. Davis. Employes, 30: Cattle, 50; hogs, 
125; sheep, 35. Sausage — Fresh, smoked and summer. By-Products 
• — Tallow, oil and ground bone. Refrigeration — 12-ton York; direct 
expansion. Trade Marks — "Bar O Brand Products"; hams, "Camp- 
fire"; bacon, "Campfire" and "Davis Capitol"; lard, "Bar O Brand"; 
compound, "Golden Glow." 

Idaho Provision & Packing Co. — 716 Idaho St. Railroad, Oregon 
Short Line. A corporation. Capital, $50,000; issued, $48,100. Stock- 
holders, 5. President, Herbert F. Lemp; Vice-President, Mrs. Her- 
bert F. Lemp; Secretary, Watt Piercy; Treasurer, John Maloney; 
General Manager, John Maloney; General Superintendent, Al. Ziegen- 
hagen. Employes, 20. Cattle, 100; hogs, 150; sheep, 200. Sausage — 
Fresh, smoked and summer, lunch tongue and all other dry sausage 
products. Refrigeration — 14-ton Ideal and 14-ton Bell & Wildman; 
direct expansion. Boiler capacity, 40 H. P. Trade Mark, "Lily." 
Retail Market — 716 Idaho St., Boise. 

EAGLE 
Boise Valley Packing Company — A corporation. Capital, $100,- 
000; issued, $66,583. President and Manager, E. A. Evans; Vice- 
President, Emil Julian; Secretary and Treasurer, Wm. Goodall. 

GOODING 
Gem State Packing Co. 

LEWISTON 

W. H. Bristol Co.— 204 Main St. Railroad, Northern Pacific. 
Individual ownership. Capital, $50,000. Employes, 20. Cattle, 50; 
hogs, 100; sheep, 50. Sausage — Fresh, smoked and summer.^ Govern- 
ment inspection. Refrigeration — One 7, 3, 1, and ^-ton Armstrong, 
also 1-ton Cooper machine; brine and direct expansion; 1 ton ice daily. 
Boiler capacity, 30 H. P. Retail Markets — Two in Lewiston, Idaho, 
one in Clarkston, Wash., and one in Asotin, Wash. 

Inland Meat Co.— 832 Main St. A corporation. Capital, $20,000; 
issued, $12,500. Stockholders, 3. President, G. E. Beckman; Secre- 
tary, T. L. Ford; Treasurer, Alois Kalois; General Manager, T. L. 
Ford. Employes, 13. Cattle, 40; hogs, 80; sheep, 50. Sausage — 
Fresh, smoked and summer. By-Products — grease. Refrigeration — 
10-ton Armstrong, one 5 and one 1^-ton Racine; brine circulating. 
Retail Markets — Lewiston, Ida., and Clarkston, Wash. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



288 THE PACKERS' ENCYCLOPEDIA 

MOSCOW 

Hagan & Gushing Co. — West 6th St. Railroad, Northern Pacific. 
A corporation. Capital, $100,000; issued, $75,000. Stockholders, 12. 
President, C. A. Hagan; Vice-President, C. B. Holt; Secretary-Treas- 
urer, G. H. Cushing; General Manager, C. A. Hagan; General Super- 
intendent, G. H. Cushing. Eniiployes, 25. Cattle, 100; hogs, 1,000; 
sheep, 200. Sausage — Fresh and smoked. By-Products — Tankage, 
hog and chicken feed. Government inspection. Refrigeration — 75- 
ton Alaskan; brine and direct expansion. Boiler capacity, 100 H. P. 
Trade Marks — "Idaho Pride." Retail Market at Moscow, Idaho. 

NAMPA 

H. H. Keim Co.— 1118 1st St. Railroad, Oregon Short Line. Indi- 
vidual ownership, H. H. Keim. Employes, 5. Cattle, 20; hogs, 30-60; 
sheep, 10. Sausage — Fresh, smoked and summer. By-Products — 
Tankage. Refrigeration — 5-ton Armstrong; brine circulating; one 
ton ice daily. Boiler capacity, 10 H. P. Trade Mark — "Bar & Stirrup 
Brand." 

King's Market — 12th Ave. S. Railroad, Oregon Short Line. Indi- 
vidual ownership. Cattle, 15; hogs, 30; sheep, 8. Sausage — Fresh and 
smoked. By-Products — Tankage and tallow. Refrigeration — 4-ton 
York; direct expansion. Boiler capacity, 16 H. P. 

POCATELLO 

Idaho Packing Company — A corporation. Capital, $300,000; is- 
sued, $186,000. President, S. E. Brady; Vice-President, F. H. Para- 
dise; Secretary, F. Bentley; Treasurer, George Green. 

SANDPOINT 
"Bonner Meat Company — First Ave. and Pine St. Phil Willi, 
proprietor. Wholesale butchers and packers. Government inspection. 

TWIN FALLS 

Independent Meat Company. 

WALLACE 

Wallace Meat Company — A corporation. Capital, $100,000; issued, 
$61,600. Stockholders, 6. President, W. W. Papesh; Vice-President, 
A. D. Wallace; Treasurer and Secretarv, F. F. Brewer; General Man- 
ager, A. D. Wallace. Employes, 20. Cattle, 100; hogs, 150; sheep, 150. 
Sausage — Fresh and smoked. By-Products — Tankage. Refrigeration 
— Two Fricks, 10 ton each; ^-ton Cooper; Armstrong, 1^-ton ca- 
pacity; all electric driven; direct expansion. Boiler capacity, 38 H. P. 

ILLINOIS 

ALTON 

Luer Bros. Packing & Ice Company. A corporation. Capital, 
$35,000. President, August Luer; Secretary and Treasurer, Wm. J. 
Luer; MaTiager, Herman F. Luer; Assistant Manager, Carl A. Luer. 

AURORA 

Fox River Packing Co. — Railroad, C. B. & Q. A corporation. 
Capital, $175,000; issued, $146,000. Stockholders, 50. President, W. 
H. Fitch; Vice-President, L. Mighell; Secretary, Max L. Medauer; 
General Manager, L. B. Huff. Employes, 45. Cattle, ISO; hogs, 300; 
sheep, 50. Sausage — Fresh and smoked. By-Products — Dried and 
baled hog hair, dried, blood, white and brown grease, and dry bones. 
Refrigeration, 30-ton York; direct expansion. Boiler capacity, 250 H. 
P. Trade Marks — Hams, "Acorn" and "Valley"; bacon, "Acorn" and 
"Valley"; lard, "Acorn"; compound, "Valley." 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— ILLINOIS 



289 



' BLOOMINGTON 

Holcomb Packing Company. T ' t 

CAIRO 

E. Bucher Packing Co. — 38th to 40th on Commercial St. Rail- 
roads, Big Four and Illinois Central. A corporation. Capital stock, 
$250,000; issued, $150,000. Stockholders, 14. President, E. Bucher; 
Vice-President, Joe Bucher; Secretary, Wilbur Thistlewood; General 
Manager, C. A. Claus. Employes, 50. Cattle, 150 weekly; hogs, 1,000 
weekly, By-Products — Tankage and hog feed. Sausage — All kinds. 
Government inspection. Refrigeration — 125-135-ton Triumphs; brine 
circulating. Commercial ice plant attached. Boiler capacity, 375 H. P. 
Trade Mark, "Daily Service." 

CHICAGO 

Agar Packing & Provision Co. — 4057 S. Union St. A corporation. 
Capital, $1,500,000. President, James S. Agar; Vice-President and 
Treasurer, W. S. Agar; Secretary, John G. Agar. Cattle, 2,000; hogs, 
10,000. Sausage and all by-products. Trade Mark — "Orelwood." 

Armour and Company — Union Stock Yards. (See list of plants.) 
A corporation. Capital, $400,000,000; issued, $210,000,000. Stockhold- 
ers, 15,000. President, J. Ogden Armour; Vice-Presidents, Chas. W. 
Armour, Arthur Meeker, A. Watson Armour, F. Edson White, E. A. 
Valentine, Laurance H. Armour, Philip D. Armour, F. W. Croll, F. 
W. Waddell; Secretary, George M. Willetts; Treasurer, Frederick W. 
Croll; General Superintendent, John E. O'Hern. Employes, 55,000. 
Capacity— all plants— Cattle, 135,150; hogs, 313,500; sheep, 214,800. 
Sausage — Fresh, smoked and summer. By-Products — All kinds. Gov- 
ernment inspection. Refrigeration — 20,417 tons daily; 1,442 tons ice 
capacity. Trade Marks — Star, Shield, Oval Label, Helmet, Melrose, 
Veribest, Cloverbloom, Melodia, Simon Pure, Vegetole, Nutola, White 
Cloud, etc. Branch houses in 380 cities and towns. Also exports. 
Refrigeration Data by Plants 





Compression 


Steam 








or 


or 


Tons 




Make 


Absorption 


Motor Driven 


Rating 


Total 


Chicago 










De La Vergne 


Compression 


Steam 


1,800 




Vilter 


Compression 


Steam 


1,200 




Linde 


Compression 


Steam 


800 




Carbondale 


Absorption 


Steam 


750 




York 


Compression 


Steam 


585 




Hercules 


Compression 


Steam 


285 




Boschardt 


Compression 


Steam 


150 




Frick 


Compression 


Steam 


250 




Western 


Compression 


Steam 


200 




Consolidated 


Compression 


Steam 


200 




Consolidated 


Compression 


Motor 


75 


6,275 


Kansas City 










Frick 


Compression 


Steam 


1,080 




Ball 


Compression 


Steam 


1,100 




York 


Compression 


Steam 


400 




Hutchinson 


Compression 


Steam 


140 


2,720 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



290 



THE PACKERS' ENCYCLOPEDIA 



Make 

Sioux City 

York 

De La Vergne 


Compression 

or 

Absorption 

Compression 
Compression 

Compression 
Compression 

Compression 
Compression 

Compression 
Compression 
Compression 
Compression 

Absorption 
Compression 

Compression 
Compression 
Compression 

Compression 

Compression 
Compression 
Compression 

Compression 

Compression 
Compression 

Compression 
Compression 
Compression 

Compression 
Compression 
Compression 

Compression 


Steam 
or 
Motor Driven 

Steam 
Steam 

Steam 
Steam 

Steam 
Steam 

Steam 
Steam 
Steam 
Steam 

Steam 
Steam 

Steam 
Steam 
Steam 

Steam 

Steam 
Steam 
Steam 

Steam 

Steam 
Steam 

Alotor 
Steam 
Steam 

Steam 
Steam 
Steam 

Steam 


Tons 
Rating 

500 
400 

800 

750 

1,750 
500 

500 
400 
400 
600 

300 
1,200 

500 
150 
120 

750 

250 

75 
100 

400 

150 

175 

35 
50 
40 

150 
65 

35 

277 


Total 
900 


East St. Louis 

Vilter 

De La Vergne 

Fort Worth 
De La Vergne 
Ball 


1,550 
2,250 


Omaha 

De La Vergne 
Frick 
Linde 
Vilter 


1> 
1,900 


South St. Paul 

Carbondale 
Vilter 


1,500 


Fowler, Kansas City 

Ball 

Linde 

Riverside 


770 


South St. Joseph 

Ball 


750 


Denver 

Ball 

Frick 

Linde 


425 


New York 

Vilter 


400 


Jersey City 

Vilter 
York 

Indianapolis 

Hercules 

Vilter 

York 


325 
125 


Jacksonville 

Ball • 

Frick 

York 


250 


Spokane 

Frick 


277 



PACKERS— ILLINOIS 



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292 THE PACKERS' ENCYCLOPEDIA 

CHICAGO 

Allied Packers, Inc. — General offices, 621 Postal Telegraph Bldg. A 
corporation. Capital, $25,000,000; issued, $6,071,000. President, J. A, 
Hawkinson; Vice-Presidents, A. M. Schenk, T. F. Matthews, F. S. 
Snyder, Robt. Shiell; Treasurer, F. R. Warton; Secretary, A. L. 
Arthur; General Superintendent, A. W. Cushman. Codes — Bentleys, 
Western Union, Cross-Robinson, A. B. C, 5th Imprv. and private 
codes. Employes, 4,000. Cattle, 2,500; hogs, 50,000; sheep, 3,000. 
Sausage — Fresh, smoked, summer. By-Products — Dried blood, tank- 
age, hog and chicken feed, bones, hair, tallow, grease. Trade Marks — 
Hams, "Good Will"; bacon, "Good Will"; lard, "Silver Medal" and 
"Silver Bell"; compound, "Ladina," "Dixie," "Holsom," "Mohawk." 
Government inspection. Plants at Chicago, Buffalo, N. Y.; Richmond, 
Va.; Macon, Ga.; Wheeling, W. Va.; Detroit, Mich.; Topeka, Kas.; 
Toronto, Montreal, Hull, Brantford, Peterboro and Winnipeg, Canada. 

Arnold Bros., Inc.— 660 W. Randolph St. President, H. F. 
Arnold; Secretary, A. W. Ewers; Treasurer, L. T. Kelly. Codes — 
Cross. Government inspection. 

Baker Food Products Company — 49th and S. Halsted Sts. Presi- 
dent and General Manager, F. 'G. Baker. Canners of meats and 
specialties. 

Beiersdorf & Bro., J. R.— 932 W. 38th Place. A corporation. 
Capital, $150,000. Stockholders, 3. President, J. W. Beiersdorf: 
Treasurer and General Manager, J. W. Beiersdorf; Secretary and 
General Superintendent, Wm. B. Carlisle. Employes, 84. Codes — 
Cross and Robinson. Hogs, 1,200. Sausage — Fresh and smoked. 
Government inspection. Refrigeration — 15-ton Healy; brine circu- 
lating. Boiler capacity, 50 H. P. Trade Marks — "Colonial," "Bell" 
and "Mecca." 

Boyd, Lunham & Company — Union Stock Yards. 

Brennan Packing Co. — 3916 Normal Avenue. Railroad, Chicago 
Junction. A corporation. Capital, $1,100,000; issued, $1,100,000. Stock- 
holders, 220. President, B. G. Brennan; Vice-Presidents, C. E. Her- 
rick and H. Boore; Secretary, J. M. Haughey; Treasurer, F. J. Bren- 
nan; General Manager, B. G. Brennan; General Superintendent, P. C. 
Peterson. Employes, 300. Codes — Domestic: Cross and Robinson; 
export: A. B. C., 5th edition, Bentleys, Liebers, Western Union, Balti- 
more Export, Utility and Warrington. Code Word, "Brennan." Hogs, 
9,000. Government inspection. Refrigeration — 200-ton Vilter, 1,000- 
ton De La Vergne, 150-ton Wolf; direct expansion; 300 tons ice daily. 
Boiler capacity, 900 H. P. Trade Mark, "Brennan." Also exports. 

Chicago Butchers' Packing Co.— 216-222 N. Peoria St. A cor- 
poration. Capital, $300,000; issued, $297,300. Stockholders, 126. Presi- 
dent, Frank Zahrobsky; Vice-President, W. F. Jarosh; Secretary, 
Joseph Liska; Treasurer, Anton Camsky; General Manager, P. J. 
Smidl; Sales Manager, Frank Platsky; Manager Beef Killing Depart- 
ment, Albert Rus; Manager Poultry Department, Vlast Velflik. Em- 
ployes, 65. Cattle, 150; hogs, 350. Sausage — Fresh, smoked and 
summer. Cattle slaughtered at Illinois Packing Co. and hogs at 
Western Packing & Provision Co. Refrigeration — Two 70-ton Wolfs; 
direct expansion. Boiler capacity, 500 H. P. Trade Mark, "I Will." 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS—ILLINOIS 293 

Chicago Packing Company — 4535 Gross Ave. Railroad, Chicago 
Junction. A corporation. Capital, $500,000; issued, $500,000. Stock- 
holders, 126. President, I. Katz; Vice-President, G. D. Diebschultz; 
Secretary, S. T. Katz; Treasurer, Howard Pearse; General Manager, 
I. Katz; General Superintendent, W. J. Lake. Employes, 139. Codes 
— Cross. Cattle, 1,500; hogs, 1,000; sheep, 600. Government inspec- 
tion. Refrigeration — 75-ton Frick and 25-ton De La Vergne; direct 
expansion. Boiler capacity, 750 H. P. 

City Abattoirs, Inc. — 3840 Emerald Ave. Commission slaughter- 
ers. President, Otto Lafrentz; Vice-President, Lawrence Wall; Sec- 
retary, Emil J. Nelson; Treasurer, Otto Lafrentz. Refrigeration — 
50-ton Vilter; brine spray system. Boiler capacity, 200 H. P. 

Cudahy Packing Company — 111 W. Monroe St., executive offices. 
A corporation. Capital, $35,000,000; issued, $25,800,000. Stockholders, 
2,500. President, E. A. Cudahy; Vice-President and General Manager, 
E. A. Cudahy, Jr.; Vice-President, G. C. Shepard; Secretary, A. W. 
Anderson; Treasurer, J. E. Wagner; General Superintendent, R. E. 
Yocum. Employes, 15,000. Codes — Private and all principal codes: 
code word, "Cudahy." Cattle, 25,000; hogs, 100,000; sheep, 25,000. 
Sausage — .Fresh, smoked and summer. By-Products — Dried blood, 
tankage and hog and chicken feed. Government inspection. Refrig- 
eration — 5,000 tons, Vilter and York; 400 tons ice dailv. Boiler rapac- 
ity, 15,000 H. P. Trade Marks— "Puritan," "Rex," "White Ribbon," 
"Red Star" and "Flako." Packing plants at Omaha, Neb.; Sioux Citv, 
Iowa; Wichita, Kansas; Los Angeles, Cal.; Salt Lake City. Utah; 
Jersey City, New Jersey, and Memphis, Tennessee. Branch Houses — 
110 in principal cities of country. Also exports. 

William Davies Co., Inc. — U. S. Yards. Railroad, Chicago Junc- 
tion. A corporation. Capital, 166,000 shares: issued, 166,000. 
President and General Manager, E. C. Fox; Vice-President and 
Secretary, J. T. Agar. Codes — All standard codes. Cattle, 1,000; hogs, 
12,000. Government inspection. Refrigeration — 160-ton Vilter and 
200-ton Carbondale; brine spray and brine circulating. Boiler capnc- 
ity, 600 H. P. Trade Marks — "North Star" and "Dialstone." Also 
exports. Branch Houses — New York City, Toronto and Montreal, 
Canada. 

Foell Supply Company — 331 W. 22nd Place. Packers of canned 
meats. 

Fuhrman & Forster Company — 1841 Blue Island Ave. A corpora- 
tion. Capital, $250,000; issued, $250,000. Stockholders, 6. President 
and General Superintendent, John Fuhrman; Vice-President, Geo. 
Forster; Secretary and General Manager, Andrew Fuhrman; Treas- 
urer, Geo. Forster. Employes, 85. Hogs, 600. Sausage — Fresh and 
smoked. Refrigeration — 35-ton Healy and 25-ton Baker; direct expan- 
sion. Boiler capacity, 90 H. P. Trade Marks — "^^iK''k" and "Select" 
brands. 

Gabel Packing Company — 221 N. Peoria St. A corporation. Capi- 
tal, $345,000. President, A. E. Falker; Vice-President, E. M. Falker; 
Secretary, M. E. Zuckermann; Treasurer, H. Koller, F. Blaurock. 
Employes, 60. Hogs, 800. Sausage — Fresh, smoked and summer. 
Trade Mark— "G." 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



294 THE PACKERS' ENCYCLOPEDIA 

CHICAGO 

Graver, Weller, Sachs Company — 3940 Normal Ave. Railroad, 
Chicago Junction. A corporation. Capital, $80,000; issued, $40,000. 
Stockholders, 8. President, H. P. Graver; Vice-President, M. Sachs; 
Secretary and General Manager, L. C. Blackburn; Treasurer, M. 
Weller. Cattle, 200; calves, 1,000. 

Guggenheim Bros. — Union Stock Yards. Railroad, Chicago 
Junction. A corporation. Capital, $700,00]>, issued, $700,000. Presi- 
dent, Fred Guggenheim; Vice-President, Max Guggenheim; Secre- 
tary, Max Guggenheim; Treasurer, Fred Guggenheim; General Man- 
ager, B. L. Kohn. General Superintendent, Jas.' Gallagher. Employes, 
190. Codes — Bentley, A. B. C., 5th edition and Liebers; code word, 
"Gubro." Cattle, 3,000; sheep, 3,000. By-Products— Dried blood, 
tankage, hog and chicken feed, tallows, hides, bones and cattle hair. 
Government inspection. Refrigeration — 50-ton Vilter and 35-ton 
Frick; direct expansion. Boiler capacitv, 450 H. P. Branches — 1-3 
Fulton Mkt., Z22, S. Water St., 914-916 "Fulton Mkt. and 20 Fulton 
Mkt., Chicago. Also exports. 

G. H. Hammond Co. — Union Stock Yards. Railroad, Chicago 
Junction. A corporation. Capital, $5,000,000; issued, $4,500,000. 
Stockholders, 14. President, A. B. Swift; Vice-Presidents, A. N. 
Benn and C. F. Stephenson; Secretary, H. Mills; Treasurer, L. A. 
Carton; General Manager, A. N. Benn; General Superintendent, L. B. 
Whitmarsh. Employes, 2,100. Codes — Peterson, A. B. C, Liebers, 
Western Union; code word, "Rookham-Hammond." Cattle, 12,000; 
hogs, 30,000; sheep, 15,000. Sausage — Fresh and smoked. By- 
Products — Dried blood, tankage, hog and chicken feed. Government 
inspection. "Refrigeration — 1 Linde, 1 Vilter, 2 Frick, 1 Ball and 1 Ball 
Booster, 1,625 tons capacity; direct expansion. Boiler capacity, 3,500 
H. P. Trade Marks — Hams, "Rosebud," "Calumet," "Marca," "Hecla," 
"Herald"; bacon, "Rosebud," "Calumet," "Famous," "Champion," 
"Southern Style," "Yale"; lard, "Rosebud," "White Star"; compound, 
"Crescent," "Goldcrisp"; oleomargarine, "Hammond Special," "Mistle- 
toe," "Golden Glow," "Coin Special," "Banquet," "Calumet," "White 
Rosebud," "Lily White," "White Star," "White Flyer," "Ko-Ko," 
"Olean," "Krumble Krust"; butter, "Famous"; soap, "Mohawk," 
"Friendship," "White Birch," "Thistle CoCo," "Elko White," "Float- 
ing." Branches — W^holesale Market, 45th and Racine Ave., Chicago; 
G. H. Hammond Co., 77 Hudson St., New York City; Vermont Supply 
Co., Boston, Mass. Also exports. 

Hately Brothers Co. — 37th and Iron Sts. Railroad, Chicago 
Junction. A corporation. Capital, $850,000; issued, $850,000. President, 
John A. Bunnell; Vice-Presidents, A. E. Hayes apd H. G. Newhall; 
Secretary, A. E. Hayes; Asst. Secretary, P. Rothermel; Treasurer, H. 
G. Newhall; General Superintendent, E. T. Miller. Employes, 400. 
Codes — Cross and Robinson, A. B. C, Bentley, Lieber and private. 
Cattle, 75; hogs, 6,000, calves, 300. Government inspection. Refrig- 
eration — 125-ton Wolf, at Chicago, and two 25-ton Vilter at New Rich- 
mond, Wis.; brine and direct expansion. Boiler capacity, 750 H. P. 
Trade Marks — Hams, "Invincible"; bacon, "Invincible"; lard and 
others, "Diamond HP Brand." Sausage — Fresh, smoked and summer. 
Branch plant — New Richmond, Wisconsin. Also exports. 

Illinois Meat Company— 3939 Wallace St. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— ILLINOIS 295 

Illinois Packing Co. — 911-37 W. 37th Place. A corporation. Capi- 
tal, $600,000. Stockholders, 45. President, Nickolas Wolter; Vice- 
Presidents, H. S. Siegel and H. J. Cramer; Secretary, H. C. Levinson; 
Treasurer, C. Loeffler; General Manager, Nirkol?is Wolter; General 
Superintendent, W. F. Krippes; Manager Ofifal Department, Frank 
Loeffler. Employes, 125-130. Cattle, 1,800; sheep, 500. By-Products— 
Dried blood, blood, offal, glands, and various laboratory products, and 
cured hides. Government inspection. Refrigeration — 80-ton Vilter; 
brine spray system. Boiler capacity, 325 H. P. Branch Houses — 213 
Green Street, Chicago, 111. 

Independent Packing Co. — 4-lst and Halsted Sts. Railroad, Chi- 
cago Junction. A corporation. Capital, $6,000,000; issued, $2,500,000. 
President, Patrick Brennan; Vice-President, Thomas V. Brennan; 
Secretary, Thomas E. Ryan; Treasurer, Patrick Brennan; General 
Manager, Patrick Brennan. Employes, 800. Codes — Cross, A. B. C. 
and Bentley; code word — "Inpaco." Cattle, 1,000; hogs, 8,000; sheep, 
500. Sausage — Fresh and smoked. By-Products — Dried blood, tank- 
age, hair, bones, grease, tallow, etc. Government inspection. Refrig- 
eration — Ball, Vilter and Featherstone with total capacity of 800 tons; 
brine circulating and direct expansion. Boiler capacity, 1,300 H. P. 
Trade Marks — Hams, "Finest" and "Select"; bacon, "Finest" and 
"Select"; lard, "Forget-me-not." Also exports. 

Jourdan Packing Co. — A corporation. Capital, $250,000; issued, 
$250,000. Stockholders, 7. President, George Jourdan; Vice-Presi- 
dent, William Jourdan; Secretary and Treasurer, Louis Jourdan; 
General Manager, Louis Jourdan; General Superintendent, William 
Jourdan. Employes, 85. Refrigeration — 75-ton Huetteman-Cramer 
and 25-ton Wolf-Linde; brine circulating and direct expansion; 4 tons 
ice daily. Boiler capacity, 300 H. P. Trade Marks — Hams, "Rose"; 
bacon, "Rose"; lard, "Rose"; compound, "Roswite"; others, "Clover." 
Retail Market — 814 W. Cullerton Street, Chicago, 111. 

David Levi & Co., Inc. — 3900 Emerald Ave. Railroad, Chicago 
Junction. President, Henry Levi; Vice-President, Richard Levi; 
"Secretary, Jerome Levi; Treasurer, Lawrence H. Loeb; General Man- 
ager, Richard Levi; General Superintendent, Lawrence H. Loeb. Cat- 
tle, 2,500; sheep, 5,000. Government inspection. Refrigeration — 
7S-ton Carbondale; brine spray system. 

Libby, McNeill & Libby — Union Stock Yards. Railroad, Chi- 
cago Junction. A corporation. Capital, $27,000,000; issued, $27,000,000. 
Stockholders, 24,000. President, E. G. McDougall; Vice-President, H. 
C. Carr; Secretary, Harry Williams; Treasurer, H. W. Hardy. 
Emplo3^es, 8,000. Codes — Private; code word, "Libby." Canners of 
food products. Government inspection. Branch Houses — 45, in all 
large cities in the United States, England, Belgium and France. 

Maier & Co. — 2863 Lincoln Ave. A corporation. Capital, $65,000; 
issued, $65,000. Stockholders, 3. President, Geo. C. Maier; Secretary, 
Chas. F. Glaeser; Treasurer, Geo. C. Maier; General Manager, Geo. C. 
Maier; General Superintendent, Fremont C. Miller. Employes, 40. 
Hogs, 150. Sausage — Fresh, smoked and summer. Refrigeration — 
45-ton Almeroth and 18-ton Robsomen; direct expansion. Boiler 
capacity, 150 H. P. Trade Mark— "Golden Oalc Brand." Retail Mar- 
kets — One at 2863 Lincoln Ave. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



296 THE PACKERS' ENCYCLOPEDIA 

CHICAGO 

Manaster, Harry, & Bro. — 1018 West 37th St. Railroad, Chicago 
Junction. A corporation. Capital, $100,000; issued, $100,000. Stock- 
holders, 3. President and Treasurer, Harry Manaster; Vice-President, 
Henry Manaster; Secretary, A. G. Newman. Employes, 70. Codes — 
Cross. Do not slaughter, but do regular packinghouse business. 
Government inspection. Refrigeration — 50-ton Vilter; direct expan- 
sion. 

Oscar Mayer & Co. — 1241 Sedgwick St. A corporation. Capital, 
$4,200,000; issued, $2,400,000. Stockholders, 600. President, Oscar 
F. Mayer; Vice-President, Max Mayer; Secretary, Oscar G. Mayer; 
Treasurer, Oscar F. Mayer; General Manager, Oscar G. Mayer. Em- 
ployes, 650. Codes — A. B. C, 5th edition and Cross; code word, 
"Ofmabro." Cattle, 600; hogs, 12,000; sheep, 600. Sausage— Fresh, 
smoked and summer. By-Products — Digester tankage, white grease, 
yellow grease, prime tallow, cooked bones, casings and dried hair. 
Government inspection. Refrigeration — 150-ton Vilter, 150-ton York 
and 75-ton Wolf-Linde; direct expansion and brine spray; 5 tons ice 
daily. Boiler capacity, 1,200 H. P. Trade Marks — Hams, "Approved" 
and "Moose"; bacon, "Approved," "Moose," and "Capital"; lard, 
"Approved," "Moose," and "White Clover"; compound, "Approved." 
Branches — Madison, Wis., and New York City. Also exports. 

Omaha Packing Co. — 2320 South Halsted St. Railroad, Chicago, 
Burlington & Quincy. A corporation. Capital, $500,000; issued, $500,- 
000. President, F. R. Burrows; Vice-President, H. H. Moore; Secre- 
tary, C. A. Peacock; Treasurer, W. W. Sherman; General Manager, 
J. E. Glen; General Superintendent, F. W. Menge. Employes, 850. 
Hogs, 17,000. Sausage — Fresh, smoked and summer. Government 
inspection. Refrigeration — 400-ton Wolf-Linde; : brine circulating, 
direct expansion and brine spray systems. Boiler capacity, 1,400 H. 
P. Trade Marks — "Circle U. Underwood Brand," and "Yale." Also 
exports. 

Morris & Company — Union Stock Yards. (See list of plants.) 
A corporation. Capital, $51,000,000; issued, $40,000,000. Chairman 
Board of Directors, Nelson Morris; President, Edward Morris; Vice- 
Presidents, C. M. Macfarlane, L. H. Heymann and H. A. Timmins; 
Secretary, T. R. Buckham; Treasurer, C. M. Macfarlane; General 
Superintendent, W. B. Farris. Emploves, 15,000. Codes — Private, 
A. B. C. 5th, Lieber's Standard, Bentley's Phrase, Western Union, 
Scott's 10th Edition. Cable address, "Morrisco, Chicago." Cattle, 
33,850; hogs, 138,000; sheep, 60,600. All packing house products, in- 
cluding all fresh and frozen meats, dry salt meats, smoked meats. 
Sausage — Fresh, smoked and summer. Canned meats, lard, com- 
pound, oils, tallows, stearines, etc. By-Products — Dried blood, tank- 
age, hog and chicken feed, winter-strained lard oil, neatsfoot oil, 
fertilizer, blood albumen, eggs, poultry, butter, cheese, glue, curled 
hair, inince meat, etc. Branch houses in 200 cities and towns in the 
United States. Trade Marks — All cured products and canned meats, 
"Supreme"; lard, "White Leaf"; compound, "Purity." Also exports. 
Export houses: Morris & Company (meat importers), Ltd., London, 
England; Morris & Coinpany (meat importers), Ltd., Liverpool, Eng- 
land, and branches in all principal English cities; Morris Packing 
Company, Antwerp, Belgium; Morris Packing Company, Christiania, 
Norway; Morris Packing Company, Rotterdam, Holland; Morris 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— ILLINOIS 



297 



Packing Company, Berne, Switzerland; Morris Packing Cornpany, 
Hamburg, Germany; Morris Packing Company, Pans, France; Morris 
& Company, Havana, Cuba. 

Refrigeration Data by Plants: 



Make 
Chicago 
4 Boyle 

2 Vilter 
1 Vilter 
1 Vilter 
1 Ball 

1 Penn. 

Kansas City 

3 Vilter 
1 Penn. 

Oklahoma City 
1 Vilter 
1 Vilter 
1 Vilter 

South Omaha 

1 Vilter 
1 Vilter 

1 Wolf-Linde 

St. Joseph 

2 

1 

1 

St. Louis 

2 Ball 
1 Ball 

1 Featherstone 

2 Boyle 



Compression 
or 
Absorption 

Compression 
Compression 
Compression 
Compression 
Compression 
Compression 



Compression 
Compression 



Compression 
Compression 
Compression 



Comipression 
Compression 
Compression 



Compression 
Compression 
Compression 



Compression 
Compression 
Compression 
Compression 



Steam 
or 
Motor Driven 

Steam 
Steam 
Steam 
Steam 
Steam 
Steam 



Steam 
Steam 



Tons 
Rating 

300 
300 
350 
450 
350 
350 



900 
150 



Steam 
Steam 
Steam 



Steam 
Electric 

Steam 



Steam 
Steam 
Steam 



Steam 
Steam 
Steam 
Steam 



250 
250 
250 



450 
325 
150 



300 

150 

50 



Total 



2,250 



1,150 



750 



925 



500 



500 
100 
100 
150 850 



Louis Pfaelzer & Sons— 3927 S. Halsted St. Railroad Chicago 
Tunctibn. A corporation. President, David Pfaelzer; Vice-President, 
Abe Pfaelzer; Secretary and Treasurer, J. L. Pfaelzer; General Super- 
intendent T. A. Kircher; Office Manager, Geo. Strachan; Credit De- 
partment Manager, John Falvey. Codes-Cross, A. B. C. -nd Bent ey^ 
Cattle 2 500; hogs, 3,500; sheep, 3,000. Sausage—Fresh, smoked and 
summer By-Products— Dried blood, tankage. Government inspec- 
tion Refrigeration— Two 150-ton Wolfs; brine circulatmg and direct 
expansion. Boiler capacity, 750 H. P. Trade Mark-"Sun. Also 
exports. . . 

E K. Pond Company— 515 W. 24th Place. A corporation. Capi- 
tal $i25,000; issued, $125,000. Stockholders 4. President W. S. 
Johnston; Secretary and Treasurer, F. Templeton; General Manager, 
G. C. Case. Employes, 80. Meat canners. Government inspection. 

ilgures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 

CAPACITY. 



298 THE PACKERS' ENCYCLOPEDIA 

CHICAGO 

Roberts & Oake — 45th and Racine Ave. Railroad, Chicago Junc- 
tion. A corporation. President, C. J. Roberts; Vice-President, G. T. 
McClean; Secretary, H. E. Rosner; Treasurer, C. J. Roberts. Em- 
ployes, 450. Hogs, 9,000. Sausage — All kinds. By-Products — Tank- 
age. Government inspection. Refrigeration — One 200-ton De La 
Vergne and one 85-ton Featherstone; direct expansion. Boiler ca- 
pacity, 1,050 H. P. Trade Marks — "Liberty"; "Quality"; "Puritan"; 
"Irish"; "Glenwood"; "Virginia"; "Oakleaf" and "Butchers' Favorite." 
Also exports. 

Rose Packing Co. — 3940-58 Normal Ave. Railroad, Chicago Junc- 
tion. Individual ownership. General Manager, L. A. Rose; General 
Sup.erintendent, G. V. Rose. Code used — Cross. Cattle, 1,000; calves, 
1,000; sheep, 500. By-Products — Dried blood and tankage. Govern- 
ment inspection. Refrigeration — 40-ton Wolf-Linde and 30-ton Healy; 
direct expansion. Boiler capacity, 200 H. P. 

Standard Packing Co.— 3911-3919 S. Halsted St. Partnership. 
General Manager, Melvin F. Hirsch. Employes, 15. Cattle, 150; hogs, 
100; sheep, 1,000; calves, 800. Refrigeration, 20-ton Reliance; direct 
expansion. Abattoir for cattle, calves, hogs and sheep. 

Sterling Packing Company — 3114-20 Shields Ave. A corporation. 
Capital, $100,000; issued, $100,000. Stockholders, 4. President and 
General Manager, W. A. Merryweather; Vice-President, B. R. Merry- 
weather; Secretary, M. V. Crosby; Treasurer, C. M. Morehouse. 
Employes, 30. Do not kill. Meat canncrs. Sell only to jobbers. 
Government inspection. Trade Mark — "Pound Sterling." Use ice for 
refrigeration. Also export. 

Strasser Packing Co.— 1446-1452 W. 47th St. Individual owner- 
ship. Employes, 20. Hogs, 5,000. Retail Market — One at plant. 

Swift & Company — U. S. Yards. (See list of plants.) A corpora- 
tion. Capital, $150,000,000; issued, $150,000,000. Stockholders, 50,000. 
President, L. F. Swift; Vice-Presidents, Edward F. Swift, Charles H. 
Swift, G. F. Swift, Jr., and Harold H. Swift; Secretary, C. A. Peacock; 
Treasurer, L. A. Carton; Consulting Superintendent, F. J. Gardner; 
General Superintendent, J. Burns. Employes, 60,000. Codes — Swift 
& Company. Capacity all plants — Cattle, 90,000; hogs, 400,000; sheep, 
225,000. Products — Dressed beef, veal, pork and mutton; cured and 
smoked meats, lard and all packinghouse products; dressed poultry, 
eggs, butter and cheese. Sausage — Fresh, smoked and summer. By- 
Products — Dried blood, tankage, hog and chicken feed, digester tank- 
age, glue, gelatine, oleo oil, tallow, grease, soap, bones, horns, hoofs, 
casings, hides, pelts, hog hair and wool. Government inspection. 
Refrigeration, all plants — 18,495 tons. Ball, Vilter and Wolf machines; 
direct expansion, 720 tons ice daily. Boiler capacity, 72,600 H. P. 

Location of slaughtering plants: Andalusia, Ala.; Denver, Colo.; 
Moultrie, Ga. ; National Stock Yards (East St. Louis), 111.; Chicago, 
111. (3 plants); Sioux City, Iowa; Kansas City, Kan.; Boston, Mass.; 
South St. Paul, Minn.; St. Louis and South St. Joseph, Mo.; South 
Omaha, Neb.; Harrison, Jersev City and Newark, N. J.; New York 
City, N. Y.; Cleveland, O.; Portland, Ore.; Harrisburg, Pa.; Fort 
Worth, Tex., and Milwaukee, Wis. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— ILLINOIS 



299 



Branch Houses (Wholesale Markets) — Alabama, 13; Arkansas, 5; 
Arizona, 3; California, S; Colorado, 5; Connecticut, 12; Delaware, 1; 
District of Columbia, 1; Florida, 4; Georgia, 9; Idaho, 4; Illinois, 11; 
Indiana, 2; Iowa, 5; Kentucky, 1; Louisiana, 6; Maine, 12; Maryland, 
2; Massachusetts, 29; Michigan, 14; Minnesota, 6; Missouri, .3; Mis- 
sissippi, 11; Montana, 5; Nebraska, 2; Nevada, 2; JSTew Hampshire, 8; 
New Jersey, 18; New Mexico, 3; New York, 29; North Carolina, 16; 
North Dakota, 2; Ohio, 6; Oklahoma, 3; Oregon, S; Pennsylvania, 26; 
Rhode Island, 4; South Carolina, 9; South Dakota, 1; Tennessee, 5; 
Texas, 34; Utah, 1; Vermont, 8; Virginia, 11; Washington, 4; West 
Virginia, 6; Wisconsin, 9. Total, 381. Also exports. 

U. S. Packing Company — 3114 Shields Ave. A corporation. 
Capital, $100,000; issued, _ $100,000. Stockholders, 3. President, C. 
M. Morehouse; Vice-President, M. R. Crosby; Secretary and General 
Manager, F. F. Crosby; Treasurer, C. M. Morehouse. Employes, 18. 
Meat canners. Government inspection. Trade Mark — "Durham." 

Wilson & Co., Inc. — 4100 S. Ashland Ave. (See list of plants.) 
Railroad, Chicago Junction. A corporation. Capital, preferred, $12,- 
000,000; common, 500,000 shares no par value; issued, $10,328,600; 
202,500 com. shares no par value. President, Thomas E. Wilson; Vice- 
Presidents, V. D. Skipworth, Geo. H. Cowan, A. E. Petersen, A. Lowen- 
stein, and J. Moog; Secretary, Geo. D. Hopkins; Treasurer, W. C. 
Buethe; General Superintendent, Seward C. Frazee. Employes, 15,060. 
Codes — Private. Cable Address — "Wilson-Comp." Capacity — all 
plants— Cattle, 29,500; hogs, 105,000; sheep, 48,500. Sausage— Fresh, 
smoked and summer. By-Products — Dried blood, tankage, hog and 
chicken feed, and all other allied to the meat packing industry. Gov- 
ernment inspection. Trade Marks: Certified, Laurel, Advance, Econ- 
omy, Wilsco, Clearbrook, Lakeview, Majestic, Oakwood. 

Branch Houses — Alabama, 1; Arkansas, 2; Connecticut, 3; Dela- 
ware, 1; District of Columbia, 1; Florida, 3; Georgia, 5; Illinois, 7; 
Louisiana, 3; Maine, 3; Maryland, 1; Massachusetts, 8; Michigan, 3; 
Minnesota, 3; Missouri, 1; Nebraska, 1; New Hampshire, 1; New Jer- 
sey, 5; New York, 20; Ohio, 3; Pennsylvania, 13; Rhode Island, 1; 
South Carolina, 2; Tennessee, 3; Texas, 4; Vermont, 1; Virginia, 4; 
West Virginia, 3. Also exports. 

POWER AND REFRIGERATION 



Location of Plant 



Cap. of 
Ice Mach. 

in Tons 
of Refrig. 



Cap. of 
Electr. 
Genera- 
tors in 
K. W. 



Cap. of 

Boilers in 

Rated 

H. P. 



Cap. of 
Wells in 
Cu. Ft. 
"Vater pr. 
24 Hrs. 



Tons of 
Ice. Mfd. 
per Week 



Aver. 
Tons of 

Coal 
Burned 
per Week 



Total 
H. P. of 

Electr. 
Motors 



Chicago 

Kansas City 

Oklahoma City 

New York 

Los Angeles 

Albert Lea 

Wheeling 

Chatham, Ont.. Can 

Nebraska City 



2,020 
1,150 



800 
400 
200 

200 



250 
100 



300 



2,533 
450 
Buy 75% 
of Current 
1,300 
600 
Buy all 
Current 
Buy all 
Current 

200 
Buy all 
Current 



6,052 
3,500 



3,200 
2,100 

600 

536 

1,016 

200 

1,536 



2,250,000 
1,700,000 


1,400 
1,000 


2,500 
1,260 


925,000 
None 


700 
140 


825 
560 


2,100,000 


140 


290 


95,000 
30,000 


Natural 
Ice 
350 


300 

265 


Wells not 
used 

None 


Natural 

Ice 
Natural 

Ice 


55 
345 



5,690 
1,955 



1,600 
790 



1,163 



508 



385 
581 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



300 THE PACKERS' ENCYCLOPEDIA 

CHICAGO 

Vette & Zuncker — 220 N. Green St. Partnership. General Mana- 
ger, P. M. Zuncker. Employes, 100. Hogs, 250. Kill at Western 
Packing & Provision Company. Sausage — Fresh, smoked and sum- 
mer. Government inspection. Refrigeration — Tw^o Wolf-Lindes, 100 
tons; direct expansion. Boiler capacity, 250 H. P. Trade Marks — 
"Winner" and "Cabin." Also exports. 

Wimp Packing Co.— 1127 W. 47th Place. Railroad, Indiana Har- 
bor Belt. A corporation. Capital, $200,000; issued, $200,000. Stock- 
holders, 3. President, Roy Wimp; Vice-President, Elgy Wimp; Secre- 
tary, Elgy Wimp; Treasurer, Roy Wimp; General Manager, M. J. 
Hillon; Superintendent, M. J. Hillon. Cattle, 875; calves, 125; sheep, 
SflO. Sausage — Fresh, smoked and summer. By-Products — Dried 
blood, tankage and hog and chicken feed. Government inspection. 
Refrigeration — 25-ton How^e and 25-ton York; brine spray system. 
Boiler capacity, 250 H. P. 

CLINTON 
Rimdlc Bros. 

DANVILLE 

Campbell Bros. Company — A corporation. Capital, $75,000. Presi- 
dent, J. B. Campbell; Secretary and Treasurer, J. Bert Phillips; Gen- 
eral Manager, B. F. Campbell. 

Ernst Packing Company — Perryville Ave. Partnership. General 
Manager, H. A. Ernst; General Superintendent, Andrew Hampton. 
Employes, 12. Cattle, 100; hogs, 250. Sausage — Fresh, smoked and 
summer. By-Products — Tankage, hog and chicken feed, tallow and 
grease. Use ice for refrigeration. Boiler capacity, 35 H. P. 

DECATUR 

Danzeisen Packing Co. — 750 S. Main St. Railroad, Illinois Cen- 
tral. A corporation. Capital, $50,000; issued, $50,000. Stockholders, 
3. President, G. J. Danzeisen; Vice-President, Wm. Danzeisen; Sec- 
retary and Treasurer, O. J. Danzeisen; General Manager, Wm. Dan- 
zeisen; General Superintendent, O. J. Danzeisen; Slaughtering, Fred 
Holpp; Sausage Department, H. Michel; Curing, Lee Durbin; Ren- 
dering, J. Chappell; Chief Engineer, J. Mildenberger. Employes, 40. 
Code — Robinson.' Cattle, 100; hogs, 600; sheep, 25. Sausage — Fresh, 
smoked and summer. By-Products — Dried blood, digester tankage. 
Refrigeration — 55-ton York, 17-ton Westinghouse; brine circulating; 
one ton ice daily. Boiler capacity, 450 H. P. Trade Marks — Hams, 
"Blue Ribbon"; bacon, "Blue Ribbon"; lard, "Monogram Brand"; 
"Danzeisen's Digester Tankage." 

EAST ST. LOUIS 

Armour & Company. (See Chicago.) 

Circle Packing Co. 

John Cole Packing Co. 

Morris & Co. — (See Chicago.) 

Sheehcm. Packing Co. 

Swift & Company — (See Chicago.) 

United Packing Co. — Second St. and Exchange Ave. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— ILLINOIS 301 

EAST ST. LOUIS 

East Side Packing Co.— 1250 N. 2nd St. Railroad, P. C. C. & 
St. L. A corporation. Capital, $1,020,000; issued, $850,000. Stock- 
holders: President, Frank A. Hunter; Vice-Presidents, W. L. Hadley 
and Chas. I. Coy; Secretary, E. J. Delmore; Treasurer, Joseph Nebel; 
General Manager, Frank A. Hunter; General Superintendent, John 
Dreier; Plant Manager, Joseph Nebel. Employes, 350. Codes — Cross. 
Cattle, 500; hogs, 6,000. Sausage — Fresh, smoked and summer. By- 
products — Tankage. Government inspection. Refrigeration — One 
350-ton Frick and one 250-ton Ball; brine circulating, direct expansion 
and brine spray systems. 200 tons ice daily. Boiler capacity, 1,250 
H. P. Trade Marks — "Trophy," "I. X. L." and "East Side." Also 
exports. 

ELGIN 

Kerber Packing Company — 56 Grove Ave. A corporation. Capi- 
tal, $430,000; issued, $380,000. President and Manager, C. A. Kerber; 
Vice-President, J. A. Russell; Secretary and Treasurer, Alice Kerber. 

JACKSONVILLE 

Powers-Begg & Co. — Johnson and Center Sts. Railroad, Wabash. 
A corporation. Capital, $150,000; issued, $150,000. Stockholders, 7. 
President, Isaac S. Powers; Secretary, Fred Begg; Treasurer, Fred 
Begg. Employes, 62. Codes — Cross and Robinson. Cattle, 200; hogs, 
2,000. Sausage — Fresh and smoked. By-Products — Tankage. Gov- 
ernment inspection. Refrigeration — 50-ton Frick; brine circulation. 
Boiler capacity, 300 H. P. Also exports. 

MADISON 

Frangoulis, John G. — 1039 Greenwood St. 

Illinois Packing Co. 

MILAN 

Milan Produce Co. — Railroad, C. R. I. & P. A corporation. Capi- 
tal, $100,000; issued, $88,000. Stockholders, 14. President, Matthew 
Plunkett; Secretary, Lee Plunkett; Treasurer, Matthew Plunkett; 
General Manager, C. A. Williamson; General Superintendent, M. F. 
Mullins. Employes, 22. Cattle, 100; hogs, 200; sheep, 50. Sausage — 
Fresh, smoked and summer. By-Products — Tankage. Refrigeration — 
25-ton York; brine circulating. Boiler capacity, 60 H. P. Trade 
Mark, "Rock River Brand." Retail Markets — 4 in Rock Island, 111. 
MOUNT CARMEL 

Wabash Valley Packing Co, 

OTTAWA 

Illinois Farmers' Packing Co. — First and Mulberry Sts. Railroad, 
C. R. I. & P. A corporation. Capital, $750,000; issued, $600,000. 
Stockholders, 1,667. . President, John Eclcbart; Vice-Presidents, Geo. 
A. Broman and Elmer Quinn; Secretary and Treasurer, Edw. T. Ryan; 
General Superintendent, Arthur Krause. Employes, 65. Code — Cross. 
Cattle, 100; hogs, 1,200. Sausage — Fresh and smoked. By-Products — 
Tankage. Government inspection. Refrigeration — Two 15-ton Larson 
and one 20-ton York. Trade Mark — "Golden Rod Brand." Retail 
Markets — Ottawa, Peru, Princeton, Geneseo and Streator, Illinois. 

QUINCY 

Quincy Packing Co. 

ROCK FALLS ' • 

Pippert Bros. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



302 THE PACKERS' ENCYCLOPEDIA 

PEORIA 
Godel, E., & Sons, Inc.— A corporation. Capital, $100,000. Presi- 
dent, E. J. Cashin; Vice-President, Phoebe B. Buehler; Secretary and 
Treasurer, H. D. Freeman. 

McDonough Packing Company — Foot of Sanger St. Partnership, 
Edward J. McDonough and Chas. T. McElwee. 

Wilson Provision Co. — Foot of South St. Railroad, Peoria & 
Pekin Union. A corporation. Capital, $200,000; issued, $200,000. 
Stockholders, 5. President, Everett W. Wilson; Vice-President, E. R. 
Wilson; Secretary, Wm. F. Schmidt; Treasurer, F. L. Wilson; Gen- 
eral Manager, F. L. Wilson; General Superintendent, H. F. Siebert; 
Sales Manager, J. L. Richart. Employes, 175. Code — Cross; code 
word, "Wilsonrob." Cattle, 350; hogs, 3,500. Sausage — Fresh and 
smoked. By-Products — Dried blood and tankage. Government in- 
spection. Refrigeration — 85-ton Vilter and 60-ton Hercules; brine cir- 
culating and direct expansion. Boiler capacity, 450 H. P. Trade 
Marks — Hams, "Premier" and "Ideal"; bacon, "Premier, "Ideal" and 
"Oxford"; lard, "Premier," "Ideal" and "Oxford." Branches — 1545 
Winder St., Detroit, Mich. Also exports. 

ROCK ISLAND 
M. R. Thackaberry Co. 

INDIANA 

ANDERSON 
Anderson Dressed Beef Company — Partnership. Charles W. 
Phillips and Wm. Grancey. 

Hughes-Curry Packing Company. 

BATESVILLE 
Michael Benz. 

CONNERSVILLE 
John Ringloff. 
Geo. E. Brown— R. R. No. 9. 

CLINTON 
Clinton Packing Co. 

DECATUR 
Fred Mutschler Packing Co. — Partnership. Employes, 25. Cattle, 
25; hogs, 200. Sausage — Fresh, smoked and summer. By-Products — 
Tankage. Refrigeration — 25-ton Wolf-Linde; brine circulating; ten 
tons ice daily. Boiler capacity, 300 H. P. Retail Market — 219 W. 
Monroe St., Decatur, Indiana. 

ELWOOD 
J. P. Downs. 

Elwood Packing Co. (Also own Federal Packing Co., Anderson, 
Indiana.) 

EVANSVILLE 

Henry Daudistel. Capital, $25,000. 

Evansville Packing Co. — Morgan Ave. and Harriet St. Railroads, 
Chicago & Eastern Illinois and Belt. A corporation. Capital, $300,- 
000; issued. $300,000. Stockholders, 10. President, M. Mannheimer; 
Vice-President, Lee Rosenbaum; Secretary, Leon Siegel; Treasurer, 
M. Mannheimer; Assistant Treasurer, Wm. A. Michel; General Mana- 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— INDIANA 303 

ger, M. Mannheimer; General Superintendent, J. Henry Michel. 
Employes, 150. Codes — Cross and Robinson; cable code wora, 
"Epacko." Cattle, 500; hogs, 7,500; sheep, 1,000. Sausage— Fresh, 
smoked and summer. By-Products— Dried blood, tankage, hog and 
chicken feed. Government inspection. Refrigeration — 190-ton York; 
direct expansion; six tons ice daily. Boiler capacity, 850 H. P. Trade 
Marks — Hams, "Smile-Boy"; bacon, "Smile-Bov"; lard, "Smile-Boy" 
and "Hoosier"; sausage, "Smile-Boy." Branch Houses — Birmingham, 
Ala.; Montgomery, Ala., and Atlanta, Ga. Also exports. 

Newman's Pork Houses, Inc. — 209 3rd Ave. Railroad, Belt. A 
corporation. President, Samuel G. Newman, Jr.; General Superin- 
dent, Russell Newman. Employes, 10. Hogs, 300. By-Products — 
Tankage and grease. Refrigeration — 10-ton Creamery Package and 
8-ton Barber; direct expansion. Boiler capacity, 20 H. P. Trade 
Marks — "Cherry Red" and "Our Own Make, Absolutely Pure Hog 
Lard." Retail Markets — Five in Evansville. 

Schmadel Packing & Ice Company — ^Fulton Ave. Railroad, Illi- 
nois Central. A corporation. Capital, $250,000; issued, $70,000. 
Stockholders, 4. President, Henry Schmadel; Vice-President' and 
General Manager, John Schmadel; Secretary and Treasurer, Tony 
Schmadel; General Superintendent, Henry Schmadel. Employes, 40. 
Cattle, 150; hogs, 360; sheep, 60. Sausage — Fresh and smoked. By- 
Products — Dried blood and tankage. Refrigeration — Three 120-ton 
Frick; direct expansion. 35 .tons ice daily. Boiler capacity, 450 H. P. 

FORT BRANCH 
Peter Emge & Sons^ — Partnership. Stockholders, 3. President, 
Peter Emge; Junior Partners, Oscar Emge and Ralph Emge. Em- 
•ployes, 15. Cattle, 75; hogs, 300. Sausage — Fresh and smoked. 
By-Products — Tankage and hog feed. Refrigeration — One 10-ton 
York and one 15-ton Automatic. Boiler capacity, 50 H. P. Retail 
Markets — One at Fort Branch. 

FORT WAYNE 

Fred Eckart Packing Company — 1825 W. Main St. A corpora- 
tion. Capital, $100,000. President, Fred Eckart; Secretary, Treas- 
urer and Manager, Henry Eckart. Retail Market at 1827 W. Main 
Street. 

Laurents & Hartshorn Packing Co. — Dwenger Ave. Railroad, 
Nickel Plate. Partnership, Alexander Laurents and C. E. Harts- 
horn. Employes, 32. Cattle, 100; hogs, 500; sheep, 100. Sausage — 
Fresh and smoked. By-Products — Tankage and hog feed. Refrigera- 
tion — 25-ton York, 35-ton Frick; brine circulating and direct expan- 
sion. Boiler capacity, 300 H. P. 

GARY 
Tittle Bros. Packing Co. 

INDIANAPOLIS 
Armour & Company — W. Ray and Dakota Sts. (See Chicago.) 
Crescent Packing Co. — Gardner's Lane and White River. 
F. HUgemeier & Bro.— 519 W. Raymond St. 

Indianapolis Dressed Beef & Provision Co. — Railroad, Illinois 
Central. Cattle, 200; hogs, 500; calves and lambs, 100. 
Moore & Co. — Union Stock Yards. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



304 THE PACKERS' ENCYCLOPEDIA 

INDIANAPOLIS 

Brown Brothers — 534 West Ray St. Railroad, Pennsylvania. A 
corporation. Capital, $200,000; issued, $150,000. President, Sam 
Brown; Vice-President, A. B. Brown; Secretary, Edwin C. Weir; 
Treasurer, L. J. Brown. Employes, 70. Cattle, 500; hogs, 400. 
Sausage — Fresh and smoked. By-Products — Tankage, hog and 
chicken feed. Government inspection. Refrigeration — 75-ton Vilter, 
35-ton Wilson; brine circulating and direct expansion. Boiler capac- 
ity, 300 H. P. Trade Mark— "Wild Rose." 

Indianapolis Abattoir Co. — Morris and Drover Sts. Railroad, 
Indianapolis Union. A corporation. Capital and surplus, $2,000,000. 
President, Thomas Mooney; Vice-Presidents, Henry Rauh, E. C. 
Merritt and W. H. AUerdice; Secretary, W. G. Axt; Assistant Secre- 
tary, T. J. Killilea; Treasurer, J. A. Thompson; Assistant Treasurer, 
D. W. AUerdice; General Manager, E. C. Merritt; General Superin- 
tendent, W. H. AUerdice. Emploves, 1,000. Codes — Cross, Robinson, 
Utility and private. Cattle, 3,000;' hogs, 15,000; sheep, 3,000. Sausage 
— Fresh, smoked and summer. By-Products — Tankage, tallow, grease, 
oleo oil, oleo stearine, hides, hog hair and casings. Government in- 
spection. Refrigeration — Brine and direct expansion. Trade Marks — 
"Favorite." Branch Houses — New York City, Rochester, N. Y., and 
New Haven, Conn. 

Kingan & Co., Inc. — Blackford and Maryland Sts. Railroad, 
White River (Private terminal). A corporation. Capital, $5,500,000; 
issued, $4,923,520. President, James S. Raid; Vice-Presidents, John 
M. Shaw, John R. Kinghan and William R. Sinclair; Secretary, A. 
M. McVie; Treasurer, Robert S. Sinclair; General Superintendent, 
Wm. H. Patrick. Employes, 3,500. Codes — Bentleys, Cross 
and private; code word — -"Kingans Indianapolis." Cattle, 4,000; 
hogs, 45,000; sheep, 2,000. Sausage — Fresh, smoked and sum- 
mer. By-Products — Tankage and hog and chicken feed. Gov- 
ernment inspection. Refrigeration — One 400-ton Ball, 8 Balls 
totaling 350 tons, one 300-ton York, one ISO-ton Frick, one 100- 
ton Ball and one 50-ton Frick; brine circulating, brine soray and 
direct expansion. 90 tons ice daily. Boiler capacity, 6,700 H. P. 
Trade Marks — Hams, "Reliable" and "Indiana"; bacon, "Reliable," 
"Indiana" and "Lily"; lard, "Reliable" and "Indiana"; compound, "Sea 
Foam." Branch Houses — Richmond, Va., New York City, San Fran- 
cisco, Cal., Baltimore, Md., Washington, D. C, Philadelphia, Pa, 
Pittsburgh, Pa., Atlanta, Ga., Harrisburg, Pa., Norfolk, Va., Jackson- 
ville, Fla., Tampa, Fla., Columbus, Ohio, Syracuse, N. Y. Retail Mar- 
kets — One at Indianapolis plant. Also exports. 

Meier Packing Co. — 577 W. Ray St. Railroad, Pennsylvania. 
A corporation. _ Capital, $110,000; issued, $91,900. Stockholders, 12. 
President, Lewis Meier; Vice-President, Edmund Dietz; Secretary, 
Alonzo E. Schmidt: Treasurer, Bernard E. O'Connor; General Mana- 
ger, Lewns Meier; General Superintendent, Jos. E. Mayer. Employes, 
45. Hogs, 400. Sausage — Fresh and smoked. By-Products — Tankage. 
Refrigeration — 38-ton Triumph and 12-ton Frick; brine circulating 
and direct expansion. Boiler capacity, 200 H. P. Trade Mark — 
"Old Fashion." 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— INDIANA 305 

Riverview Packing Co. — Kentucky Ave. and White River. Part- 
nership. General Manager, H. G. Bills. Employes, 30. Cattle, 125; 
hogs, 1,500; sheep, 300. Sausage — Fresh, smoked and summer. By- 
products — Dried blood, tankage, hog and chicken feed. Refrigeration 
— 20-ton United and 10-ton York; brine circulating and direct expan- 
sion. Boiler capacity, SO H. P. Trade Marks — "Victory" and "River- 
view." Retail Market — 341-3 E. Washington St., Indianapolis, Ind. 

Frank Schussler Packing Company. 

United Butchers, Inc. — 621 W. Ray St. A corporation. Capital, 
$100,000; issued, $95,800. Stockholders, 104. President, C. W. Sed- 
wick; Vice-President, D. B. Darnell; Secretary, L. H. McMurray; 
Treasurer, John Powell; General Manager, Pat Mallon; General 
Superintendent, Wm. Mallon. Employes, 7. Cattle, 300; hogs, 600; 
sheep, 600. By-Products — Tankage. Refrigeration — 20-ton York; 
direct expansion. Boiler capacity, 70 H. P. 

Worm & Company — Ray & Dakota Sts. Railroad, Pennsyl- 
vania. A corporation. Capital, $300,000; issued, $290,000. Stock- 
holders, 124. President, A. R. Worm; Vice-President, G. H. Evans; 
Secretary, L. S. Peterson; Treasurer, C. M. Jensen. Employes, 200. 
Codes — ^Cross. Cattle, 300; hogs, 200; sheep, 200. Sausage — Fresh, 
smoked and summer. By-Products — Tankage, hog and chicken feed. 
Refrigeration — 55-ton Triumph; direct expansion. Trade Marks — 
"Crown," "Hoosier" and "Special." 

LAFAYETTE 
Dryfus Packing & Provision Co. — 1st and Ellsworth Sts. 

LOGANSPORT 
W. C. Routh & Co.— Cliffe Drive. Railroad, Pennsylvania. A 
corporation. Capital, $350,000; issued, $287,400. President, W. L. 
Fernald; Vice-President, J. A. Geyer; Secretary and Treasurer, Jno. 
A. Geyer; Assistant Secretary, F. R. Metherd; General Manager, F. 
R. Neflf. Employes, 60. Code— -Cross. Cattle, 100; hogs, 5,000; sheep, 
100. Sausage — Fresh, smoked and summer. By-Products — Dried 
blood, tankage, hog and chicken feed. Government inspection. Refrig- 
eration — One 100-ton and one 40-ton Triumph; brine circulating 
and direct expansion. Boiler capacity, 110 H. P. Trade Marks — 
Hams, "Quail" and "Wabash"; bacon, "Mayflower," "Quail" and 
"Wabash"; lard, "Anchor," "Quail"; sausages, "Ruco." Retail Mar- 
kets — Standard Market, 310 E. Broadway, Logansport, Ind. Also 
exports. 

MADISON 

Pearl Packing Co., Inc.— 710-717 N. West St. Railroad, Pitts- 
burgh, Cmcmnati, Chicago & St. Louis. A corporation. Capital, $170- 
000; issued, $50,000. Stockholders, 5. President, Gus Yunker; Vice- 
President, R. Yunker; Secretary and Treasurer, Leo J. Yunker; Gen- 
eral Manager, R. Yunker; General Superintendent, Leo J. Yunker 
Employes, 35. Cattle, 15; hogs, 300; calves, 300. Sausage— Fresh and 
smoked. By-Products — Dried blood, tankage, hog and chicken feed 
and fertilizer. Government inspection. Refrigeration — One 70-ton 
and one 15-ton Frick; brine circulating; 25 tons ice daily. Boiler ca- 
pacity. 240 H. P. Trade Mark— "Pearl." Retail Market— One at 
Madison, Ind. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 



306 THE PACKERS' ENCYCLOPEDIA 

MARION 

Ballard Packing Co. — A corporation. Capital, $50,000; issued, 
$50,000. Stockholders, 8. President, J. M. Ballard; Vice-President, 
A. J. Ballard; Secretary and Treasurer, Otto Small; General Mana- 
g-er, Otto Small; General Superintendent, F. C. Lenfesty. Employes, 
60. Cattle, 150; hogs, 750; sheep, 50. Sausage — Fresh and smoked. 
By-Products — Tankage. Refrigeration — One 30 and one 20-ton Frick; 
brine spray system. Boiler capacity, 250 H. P. 

Faulkner-Burge Packing Co. 

MISHAWAKA 
Major Brothers Packing Co. — Logan St. Railroad, New York 
Central. A corporation. Capital, $100,000; issued, $100,000. Stock- 
holders, 10. President, A. J. Major; Vice-President, Fred Major; 
Secretary, M. B. Cone; Treasurer, F. T. Major; General Manager, 
A. J. Major; General Superintendent, R. G. Denton. Employes, 50. 
Cattle, 200; hogs, 1,000; sheep, 100. Sausage — Fresh, smoked and 
summer. By-Products — Dried blood, tankage, and fertilizer. Refrig- 
eration — 38-ton Vilter; brine circulating. Boiler capacity, 300 H. P. 
Trade Mark — "Select Brand." 

MUNCIE 
Kuhner Packing Co. — N. Elm and 13th Sts. Railroad, Lake 
Erie & Western. A corporation. Capital, $30,000; issued, $30,000. 
Stockholders, 4. President, Henry C. Kuhner; Vice-President, Gotlip 
C. Kuhner; Secretary and Treasurer, Frank G. Kuhner; General Mana- 
ger, Henry C. Kuhner. Employes, 50. Cattle, 120; hogs, 1,200; sheep, 
120. Sausage — Fresh and summer. By-Products — Tankage. Refrig- 
eration — One 25-ton York and one 75-ton De La Vergne; brine cir- 
culating; 45 tons ice daily. Boiler capacity, 300 H. P. 

PERU 
Peru Packing Co. 

PORTLAND 
Geo. Earhart Packing Company. 

RICHMOND 
Anton Stolle & Sons — 40 Liberty St. Railroads. C. & O. and 
Pennsylvania. A corporation. Capital, $100,000; issued, $75,000. 
Stockholders, 4. President, Anton Stolle; Vice-Presidents, Anthony 
Stolle and William Stolle; Secretary and Treasurer, Joseph Stolle; 
General Manager, Anton Stolle; General Superintendent, Anton Stolle. 
Employes, 20. Cattle, 45; hogs, 225. Sausage — Fresh and smoked. 
By-Products — Tankage and hog feed. Government inspection. 
Refrigeration — 15-ton Cleveland, 35-ton Frick; brine circulating. 
Boiler capacity, 200 H. P. Trade Mark — "Richmond Rose." 



Peter Packing Co. 

Chas. Flaitz. 

C. P. Sindlinger. 



SEYMOUR 
SHELBYVILLE 



THORNTON 
Swine Breeders Pure Serum Co. — Slaughterers. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— INDIANA 307 

TERRE HAUTE 

Ehrmann & Co. — 4th and Ohio Sts. A corporation. Capital, 
$100,000; issued, $50,000. Stockholders, 4. President, C. H. Ehrmann; 
Vice-President, W. A. Elliott; Secretary, C. R. Huble; Treasurer, 
W. A. Elliott; General Manager, C. H. Ehrmann; General Superin- 
tendent, W. A. Elliott. Employes, 24. Cattle, 150; hogs, 500; sheep, 
50. Sausage — Fresh, smoked and summer. Refrigeration — 12-ton 
Barber; direct expansion. Boiler capacity, SO H. P. Trade Mark — 
"Red, White and Blue." Retail Markets — One in Terre Haute, 
Indiana. 

Home Packing & Ice Co. — 1st and Chestnut Sts. Railroad, Big 
Four. A corporation. Capital, $125,000: issued, $125,000. Stockhold- 
ers, 20. President, John McFall; Vice-President, Isaac Powers; 
Secretary and Treasurer, J. D. Royer; General Manager, Isaac 
Powers; General Superintendent, C. A. Congleton; Sales Manager, 
H. J. Larison. Employes, 250. Codes — ^Cross. Cattle, 100; hogs, 
3,500. Sausage — Fresh and smoked. By-Products — Dried blood, tank- 
age, hog and chicken feed. Government inspection. Refrigeration — 
300-ton Vogt; brine circulating; 100 tons 'ice daily. Boiler capacity, 
1,050 H. P. Trade Marks — "Dependable" and "Wabash." Also ex- 
ports. • J 

Terre Haute Abattoir & Stock Yards Co. 

Valentine & Co. — Wabash Ave. A corporation. Capital, $50,000; 
issued, $24,000. Stockholders, 10. President, Harvey Valentine; 
Secretary, I. T. McGlove; Treasurer, Edna Valentine. Employes, 15. 
Cattle, 75; hogs, 200; sheep, 30. Sausage — Fresh and smoked. By- 
Products — Tankage. Refrigeration — 35-ton De La Vergne; direct ex- 
pansion. Boiler capacity, 200- H. P. 

VINCENNES 

C. B. O'Donnell — Slaughterer. Canned meat products. 

WABASH 

Wabash Packing Co. — North Cass St. A corporation. Capital, 
$10,000. Stockholders, 4. President and Secretary, Karl P. Albes; 
Vice-President and Treasurer, John S. Williams. Cattle, 100; hogs, 
150. Sausage — Fresh, smoked and summer. By-Products — Tankage. 

IOWA 

ALBIA 
Albia Packing Co. — A corporation. Capital, $150,000; issued, 
$60,200. Stockholders, 76. President, C. W. Monroe; Vice-President, 
C. R. Springer; Secretary, Dorothy Monroe; Treasurer, Samuel Cooper; 
General Manager and Superintendent, C. W. Monroe. Employes, 21. 
Cattle, 90; hogs, 300. Sausage — Fresh, smoked. By-Products — Dried 
blood, tankage, hog and chicken feed. Refrigeration — 10-ton Brecht; 
brine tank system. Boiler capacity, 100 H. P. 

CEDAR RAPIDS 
T. M. Sinclair & Co., Ltd.— South 3rd St. Railroads, Chicago & 
North Western, Chicago, Rock Island & Pacific, Chicago, Milwaukee 
& St. Paul, and Illinois Central. A corporation. Capital, $1,500,000; 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



308 THE PACKERS' ENCYCLOPEDIA 

issued, $1,300,000. President, R. S. Sinclair; Vice-President, A. C. Sin- 
clair; Secretary, J. H. Johnson; Treasurer, R. S. Sinclair; General Man- 
ager, R. S. Sinclair; General Superintendent, B. S. Church. Codes — Rob- 
inson and Cross. Cattle, 900; hogs, 24,000. Sausage — Fresh, smoked and 
summer. By-Products — Tankage, hog and chicken feed, commercial 
and high protein tankage. Government inspection. Refrigeration — 
One 250-ton Vilter, three 100-ton De La Vergne, one 150-ton Carbon- 
dale and one 100-ton Carbondale; brine circulating, direct expansion 
and brine spray systems; 70 tons ice daily. Boiler capacity, 2,920 H. 
P. Trade Marks — Hams, "Fidelity" and "Cedar Rapids"; bacon, "Fi- 
delity" and "Cedar Rapids"; lard, "Fidelity" and "White Frost"; com- 
pound, "Frosto." Branches — New York City, Boston, Mass., Portland, 
Oregon, and Seattle, Wash. Also exports. 

DAVENPORT 

Davenport Slaughtering & Rendering Co. 

Kohrs Packing Co. — 1337 W. 2nd St. Railroads, Chicago, Rock 
Island & Pacific, Chicago, Milwaukee & St. Paul and Chicago, Burling- 
ton & Quincy. A corporation. Capital, $1,000,000; issued, $730,000. 
Stockholders, 305. President, W. H. Gehrmann; Vice-President, John J. 
Kohrs; Secretary and Treasurer, Frank Kohrs; General Manager, W. 
H. Gehrmann. Employes, 160. Code — Cross. Hogs, 3,500. Sau- 
sage — P'resh, smoked and summer. By-Products — Dried blood, tank- 
age, coil dried hair and grease. Government inspection. Refrigera- 
tion — 130 and 90-ton Triumphs; direct expansion; five tons ice daily. 
Boiler capacity, 600 H. P. Trade Marks — Hams, "Crown"; 
bacon, "Crown" and "Arsenal"; lard, "Crown," "Arsenal" and "Pure." 

DES MOINES 

Iowa Packing Co. — 18th and Maury Sts. Railroad, Chicago, Rock 
Island & Pacific. A corporation. Capital, $5,000,000; issued, $2,282,- 
500. Stockholders, 2,017. President, F. T. Fuller; Vice-President, W. 
S. Hazard, Jr.; Secretary and Treasurer, Carl Muelhaupt; General Su- 
perintendent, H. D. Barrett; General Manager, F. T. Fuller; Sales 
Manager, W. G. Glenn. Employes, 480. Codes — Cross; cable code 
word, "Callfull." Cattle, 600; hogs, 12,000. Sausage — Fresh and 
smoked. By-Products — Dried blood, tankage and hog feed. Govern- 
ment inspection. Refrigeration — 150-ton Vilter, 75-ton Vilter, 50-ton 
Hercules; brine circulating and brine spray. Boiler capacity, 600 H. 
P. Trade Marks — Hams, "Old Homestead"; bacon, "Old Homestead"; 
lard, "Lotus" and "Old Homestead"; compound, "Ipaco"; also "Full- 
er's Hog Digester." Meat Specialties — "Old Homestead" boiled hams 
and sausage. Also exports. 

DUBUQUE 

Bclsky Packing Co. 

Frith Union Slaughter House. 

Geo. C. Rath & Sons — Cor. 12th St. and Central Ave. Partner- 
ship. Capital, $10,000; issued, $10,000. Employes, 8. General Man- 
ager, S. J. Rath. Sausage, fresh pork, beef, veal, lamb, poultry and 
produce. Refrigeration — 5-ton Creamery Package; direct expansion. 
Trade Mark — "Alpine." Retail Markets — One at 12th and Central Ave., 
Dubuque. 

John Strobel & Sons. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



J 



PACKERS— IOWA 309 

Corn Belt Packing Co. — 3200 Jackson St. A corporation. Capi- 
tal, $3,750,000; issued, $1,950,000. Stockholders, 1,857. President, F. 
N. Kretschmer; Vice-President, J. H. J. Stutt; Treasurer, F. N. 
Kretschmer; Secretary and General Manager, H. S. Rice; General 
Superintendent, W. C. Bower. Employes, 300. Codes — Cross; code 
word, "Corn Belt." Cattle, 950; hogs, 25,000; sheep, 600. Sausage — 
Fresh and smoked. By-Products — Dried blood, tankage, hog and 
chicken feed, oleo stock, edible tallow, white, yellow and brown 
grease. Government inspection. Refrigeration — Two 100-ton Vilters, 
one 135-ton Ball and one 2^-ton Clinton; direct expansion; 40 tons ice 
daily. Boiler capacity, 935 H. P. Trade Marks — "Corn Belt" and 
"Julien." Retail Markets — One at plant. Also exports. 

Dubuque Packing Co. — 16th and Cedar Sts. A corporation. Capi- 
tal, $400,000; issued, $166,900. Stockholders, 24. President, E. J. 
Beach; Vice-President, C. B. Beach; Secretary and Treasurer, Chris. 
Schmitt; General Manager, C. Schmitt; General Foreman, Geo. A. 
La Prell. Employes, 60. Codes — Cross. Hogs, 1,200. Sausage — 
Fresh, smoked and summer. By-Products — Fertilizer. Government 
inspection. Refrigeration— 50-ton Vilter and 25-ton De La Vergne; 
direct expansion. Trade Marks — Hams, "Ruby"; lard, "Our Best" 
and "Family." Retail Market — One at plant. 

FORT DODGE 
Fort Dodge Serum Company — Slaughter for serum only. 
Wahkonsa Packing Company — A corporation. A subsidiary of 

the Fort Dodge Serum Company. Capital, $1,000,000; issued, $376,700. 

Stockholders, 71. President, D. E. Baughman; Vice-President, W. W. 

Bowen; Secretary, H. J. Shore; Treasurer, S. N. Magowan; General 

Manager, D. E. Baughman; General Superintendent, J. C. Schultz. 

Employes, 75. Hogs, 300. By-Products— Tankage. Refrigeration — 

8-ton Creamery Package, 20-ton Baker Ice; brine tank and expansion 

coils. Boiler cvapacity, 145 H. P. 

MASON CITY 
Jacob E. Decker & Sons Co., Inc. — Fifteenth St. Railroad, Minne- 
apolis & St. Louis. A corporation. Capital, $3,000,000; issued, $2.- 
000,000. Stockholders, 500. President, Jay E. Decker; Vice-President, 
Fred G. Duffield; Secretary, E. S. Selby; Treasurer, George H. Harrer; 
General Manager, Jay E. Decker. Employes, 700. Codes — 
Cross and A. B. C, 5th Edition. Cattle, 350; hogs, 15,000. 
Sausage — Fresh and smoked. By-Products — Dried blood, tank- 
age, hog and chicken feed. Government inspection. Refrigera- 
tion — one 250 and one 125-ton Vilter; brine circulating, direct expan- 
sion and brine spray systems. Boiler capacity, 1,200 H. P. Trade 
Marks — Hams, "lowana" and "Midland"; bacon, "lowana," "Midland," 
"Iowa" and "Pigmy"; lard, "Magnet" and "Snow." Branches — Min- 
neapolis and Duluth, Minn.; Texarkana, Dallas and Tyler, Texas. Also 
exports. 

MUSCATINE 
Farmers' Mutual Packing Co. — Corporation. Capital, $6,000,000- 
issued, $500,000. Stockholders, 340. President, Geo. B. Stapp; Vice- 
President, J. Nevin Witmer; Treasurer, R. S. McNutt; Secretary, E. A. 
Davis. Cattle, 300; hogs, 1,800. (Plant not completed, April, 1922.) 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY HILLING 
CAPACITY. 



310 THE PACKERS' ENCYCLOPEDIA 

MUSCATINE 
C. E. Richard & Sons— 213 W. 2nd St. Railroads, Chicago, Ropk 
Island & Pacific and Chicago, Milwaukee & St. Paul. Partnership. 
Employes, 25. Cattle, 200; hogs, 600. Sausage — Fresh, smoked and 
summer. By-Products — Tankage. Refrigeration — Three 10-ton, one 
3-ton, two 2-ton Brechts; direct expansion. Boiler capacity, 130 H. P. 
Trade Marks — Hams, "Rich"; bacon, "Rich"; lard, "Muscatine." One 
wholesale and one retail market in Muscatine. 

OTTUMWA 
John Morrell & Co. — Hayne St. and Iowa Ave. Railroads, Chi- 
cago, Burlington & Quincy, Chicago, Rock Island & Pacific, Chicago, 
Milwaukee & St. Paul, ?.nd Wabash. A corporation. President, 
T. Henry Foster; Vice-President, W. H. T. Foster; Treasurer, M. T. 
McClelland; Secretary, George M. Foster; General Manager, T. Henry 
Foster; General Superintendent, E. Manns; General Sales Manager, 
M. T. McClelland. Employes, 2,500 to 2,700. Codes— Morrell, A. B. C. 
and Western Union, Cross and Robinson. Cattle, 2,000; hogs, 35,000. 
Fresh beef, pork and veal; hams, bacon and lard; canned foods, etc. 
Sausage — Fresh, smoked and summer. By-Products — Tankage, hog 
and chicken feed, hair; oils, greases, tallows, stearine; bones, glue 
stock, oleo, "Yorkshire" meat meal. Government inspection. Refrig- 
eration — One 500-ton Ball, one 250-ton De La Vergne, one 200-ton 
Penn. Iron Works, one 150-ton Vilter, one 75-ton Arctic and one 50-ton 
Arctic at Ottumwa; three 500-ton Balls at Sioux Falls; one 25-ton Frick 
at Memphis, Tenn.; one 20-ton York at Philadelphia; one 12-ton York 
at St. Paul, Minn.; one 10-ton Automatic at Memphis, Tenn.; one 8- 
ton York at Mobile, Ala.; one 8-ton Automatic at New York City; one 
6-ton York at Aberdeen, S. D.; one 6-ton Arctic at Duluth, Minn.; and 
one 6-ton York at Minneapolis, Minn.; 120 tons ice daily. Boiler ca- 
pacity, 4,050 H. P. Trade Marks — Hams, "Morrell's Pride," "Eureka"; 
bacon, "Morrell's Pride," "Comet," "Wapello" and "Frontier"; lard, 
"Morrell's Pride," "Snow Cap," "Ye Olden Style" and "Red Letter 
Lard"; cheese, "Yorkshire Farm Full Cream"; mince meat, "Mor- 
rell's Pride." Branch Houses — 310 3rd Ave., S. E., Aberdeen, S. D.; 
75-77 Commercial St., Boston, Mass.; 616 Cherry St., Des Moines, 
Iowa; 108 W. Michigan Ave., Duluth, Minn.; Roberta St. & Great 
Northern Railway, Fargo, N. D. ; Beatrice Creamery Bldg., Lincoln, 
Neb.; 821 Traction Ave., Los Angeles, Cal.; 30-36 Beale Ave., 
Memphis, Tenn.; 207 5th St., N., Minneapolis, Minn.; 120-122 N. 
Water St., Mobile, Ala.; 620-628 W. 36th St., New York City; 816-820 
Noble St., Philadelphia. Pa.; 352 E. 6th St., St. Paul, Minn.; 107-109 
N. West St., Syracuse, New York. Retail Markets — One in Ottumwa, 
Iowa. Motor trucks, 54; tonnage, 96 tons. Also exports. (See Sioux 
Falls, S. D.) 

PERRY 

Hausserman Packing Company. 

SIOUX CITY 

Armour & Company. (See Chicago.) 

Cudahy Packing Co. (See Chicago.) 

Midland Packing Company. 

Smith Bros. Packing Company. 

Swift & Company — 615 S. Chambers St. (See Chicago.) 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— IOWA 311 

Sacks Bros. Packing Co. — A corEoration. Capital, $50,000; issued, 
$37,000. Stockholders, 4. President, A. I. Kay; Vice-President, R. 
Sacks; Secretary and Treasurer, A. I. Sacks; General Manas^er, A. I. 
Sacks; General Superintendent, Geo. Perley. Cattle, 125. Sausage — 
Fresh and smoked. Refrigeration — 12-ton Baker; direct expansion. 
Boiler capacity, 50 H. P. Trade Mark — ^"Sacks Royal." 

WATERLOO 

Rath Packing Co. — Elm and Sycamore Sts. Railroad, Illinois 
Central. A corporation. Capital, $2,000,000; issued, $1,300,000. Presi- 
dent, J. W. Rath; Vice-President, F. J. Fowler; Secretary and Treas- 
urer, E. F. Rath; General Managers, J. W. Rath and E. F. Rath; 
General Superintendent, John Morris; Assistant Superintendent, A. D. 
Donnell. Employes, 500. Codes— Cross. Cattle, 600; hogs, 12,000. 
Sausage — Fresh and smoked. By-Products — Dried blood, tankage, 
hog and chicken feed. Government inspection. Refrigeration — Three 
350-ton Wolf-Lindes; brine circulating, direct expansion and brine 
spray systems; 30 tons ice daily. Trade Marks — Hams, "Black Hawk" 
and "Cedar Valley"; bacon, "Black Hawk," "Cedar Valley" and "Water- 
loo"; lard, "Black Hawk," "Snow Flake" and "Cedar Valley." 
Branches — Des Moines, Iowa, and Galesburg, 111. Selling agencies 
in all large cities. Also exports. 

KANSAS 

ARKANSAS CITY 

Henneberry & Co. — South Summit Blvd. Railroad, Atchison, 
Topeka & Santa Fe. A corporation. Capital, $100,000; issued, $100,000. 
Stockholders, 6. President, Richard T. Keefe; Vice-President, Geo. 
T. Bacostow; Secretary and Treasurer, A. E. Le Stourgeon; General 
Manager, Richard T. Keefe; General Superintendent, C. W. Brooks. 
Employes, 85. Codes — Cross and Robinson; code word, "Henneberry." 
Cattle, 75 to 100; hogs, 500 to 800. Sausage — Fresh and smoked. By- 
Products — Dried blood, tankage, hog feed, yellow and brown grease. 
Government inspection. Refrigeration — 6S-ton Carbondale and 50-ton 
Vogt; brine circulating; 35 to 40 tons ice daily. Boiler capacity, 300 H. 
P. Trade Marks — "Ark" and "Sweet Clover." Retail market at plant. 
Also exports. 

FRONTENAC 

Menghini Brothers. 

HUTCHINSON 

George Kaiser Packing Co. — 81 N. First St. 

Wilson & Company — Adams, Osage, Baird and Railroad. (See 
Chicago.) 

Winchester Packing Company — Partnership. C. S. Winchester 
and J. H. Hadsall. 

McArthur Packing Company — A corporation. Capital, $500,000; 
issued, $123,000. Stockholders, 30. President, V. E. McArthur; Vice- 
President, T. M. Madden; Secretary, F. B. Baylor; Treasurer, V. E. 
McArthur. Employes, 40. Cattle, 150; hogs, 250. Sausage — Fresh 
and smoked. By-Products — Tankage. Refrigeration — 100-ton Vogt 
and 60-ton Frick; brine spray; 50 tons ice daily. Boiler capacity, 
300 H. P. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



312 THE PACKERS' ENCYCLOPEDIA 

lOLA 
Fryer Brothers — Slaughterers. 

KANSAS CITY 

Armour & Company — Joy, Central and James Sts. (See Chicago.) 

Jos. Baum Packing Co. — Third and Central Sts. Railroad, Kansas 
City Southern. Individual ownership. Employes, 35. Slaughters only 
beef and sheep. Government inspection. Refrigeration — 16-ton York; 
brine circulating and direct expansion systems. Boiler capacity, 15 
H. P. 

Cochrane Packing Co. — Central and Water Sts. Railroad, Mis- 
souri Pacific. A corporation. Capital, $600,000; issued, $60,000. Stock- 
holders, 5. President, James F. Cochrane; Vice-President, L. U. 
Faulkner; Secretary and Treasurer, Chas. Row^ett; General Manager, 
James F. Cochrane; Superintendent, L. U. Faulkner. Em- 
ployes, 75. Cattle, 600; hogs, 1,800; sheep, 600. Sausage — Fresh, 
smoked and summer. By-Products — Tankage and hog and chicken 
feed. Government inspection. Refrigeration — 10-ton York; brine 
circulation. Boiler capacity, 140 H. P. Trade Mark — "Velvet." 

Drovers Packing Co. — Fifth St. and Kaw River. Railroad. Kansas 
City Southern. A corporation. Capital, $3,500,000; issued, $2,243,000. 
Stockholders, 2,300. In bankruptcy. Taken over bv Schalker Pack- 
ing Co. Employes, 175. Cattle, 1,200; hogs, 2,000; sheep, 300. Gov- 
ernment inspection. Refrigeration — One 275-ton, one 175-ton and one 
55-ton York; brine circulating, brine spray and direct expansion; 
100 tons ice daily. Boiler capacity, 1,050 H. P. Trade Mark — 
"Trophy." 

Fowler Packing Co. — Branch of Armour & Co. (See Chicago.) 

Means Packing Company — Second and Lyon Ave. Railroads, 
Missouri Pacific and Kansas City Southern. A corporation. Capital, 
$20,000. Stockholders, 3. President, B. J. Means; Vice-President, 
C. W. Means; Secretary and Treasurer, Geo. C. Means. Employes, 8. 
Cattle, 150; sheep, 50. Government inspection. Refrigeration — 20-ton 
Barber; brine circulating. 

Morris & Company. (See Chicago.) 

Royal Packing Co. — Adams and Osage Aves. Railroad, Kansas 
City Southern. Subsidiary of the Royal Serum Company, serum man- 
ufacturers. Capital, $2,000; issued, $2,000. Stockholders, 3. President. 
Clay W. Stephenson; Vice-President, T. R. Graybill; Secretary and 
Treasurer, J. F. Hoaglin; General Manager, C. W. Stephenson; Gen- 
eral Superintendent, F. H. Hueben. Einployes, 15. Hogs, 250. Gov- 
ernment inspection. Refrigeration — York, brine circulating and direct 
expansion systems. Note: Carcasses are sold on rail to other packing 
houses. 

Sihler Hog Cholera Serum Company — Slaughter for serum only. 

Standard Serum Company — 9 S. Second St. 

Swift & Company. (See Chicago.) 

Wilson & Co. — (See Chicago). 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— KANSAS 313 

LEAVENWORTH 
Schalker Packing Co. — Third and Chocktaw Sts. A corporation. 
Capital, $500,000; issued $242,100. Stockholders, 140. President, John 
Schalker Jr.; Vice-Presidents, A. W. Schalker and C. C. Walch; 
Secretary, F. L. McGahen; Treasurer, A. W. Schalker; General Super- 
intendent, C. C. Walch. Employes, 60. Code — Cross. Cattle, 200; hogs, 
600; sheep, 10. Sausage — Fresh and smoked. By-Products — Tankage, 
hog and chicken feed. Government inspection. Refrigeration — 50-ton 
Wolf and 25-ton Fisher; brine spray; two tons ice daily. Boiler capac- 
ity, 300 H. P. Trade Marks — Hams, "Trophy" and "Competition"; 
bacon, "Trophy" and "Competition"; lard, "Trophy" and "Competi- 
tion"; compound, "Goldleaf" and "Leavenworth." 

MANHATTAN 
Manhattan, Packing Co. — A corporation. Capital, $100,000; issued, 
$85,000. Stockholders, 15. President, A. P. Fielding; Vice-Presidents, 
V. V. Akin and Sam Weixelbaum; Secretary, Geo. Clammer; Treas- 
urer, V. V. Akin; General Manager, L. H. Stenger. Employes, 12. 
Cattle, 25; hogs, 100. Sausage — Fresh, smoked and summer. Refrig- 
eration — 13-ton Sterling; direct expansion. Boiler capacity, SO H. P. 

O LATHE 
Olathe Packing Co.— 132 N. Cherry St. Railroad, Atchison, To- 
peka & Santa Fe. Individual ownership. Employes, 6. Cattle, 30; 
hogs, 180. Sausage — Fresh and smoked. By-Products — Dried blood. 
Refrigeration — 6-ton Sterling; direct expansion. Boiler capacity, 15 
H. P. Retail Market— 132 N. Cherry St., Olathe. 

PITTSBURG 
Hull & Dillon Packing Co. — West Fourth St. Railroad, Frisco. 
A corporation. Capital, $150,000; issuefl, $100,000. Stockholders, 6. 
President, Louis Hull; Secretary and Treasurer, R. P. Nevin. Em- 
ployes, 45. Cattle, 60; hogs, 400; sheep, 30. Sausage — Fresh and 
smoked. By-Products — Tankage and hog feed. Government inspec- 
tion. Refrigeration — 50 and 25-ton Hercules and 15-ton United Iron 
Works; direct expansion; 25 tons ice daily. Boiler capacity, 300 H. P. 
Trade Mark — "Cook Brand," "Enterprise Brand" and "Scoco." 

SALINA 
Butzer Packing Company — A corporation. Capital, $450,000; is- 
sued, $237,930. President, C. B. Dodge; Vice-President, J. E. Put- 
nam; Secretary and Manager, Chas. F. Dodds; Treasurer, R. W. 
Reeves. 

TOPEKA 

Kaw Packing Company — Fred E. Barthman, General Manager. 
Capital, $100,000. Cattle, 250; hogs, 1,500. 

Seymour Packing Co. — 200 N. Kansas St. 

Topeka Packing Co. 

Chas, Wolff Packing Co.— Chas. Wolfif, Manager. Owned by Al- 
lied Packers, Inc. (See Chicago.) 

WICHITA 

Jacob Dold Packing Co. — N. Lawrence Ave. and 21st St. (See 
Buffalo.) 

Cudahy Packing Co. — N. Lawrence Ave. and 22nd St. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



314 THE PACKERS' ENCYCLOPEDIA 

KENTUCKY 

COVINGTON 
C, Rice Packing Co. — Patton and Eastern Aves. A corporation. 
Capital, $40,000; issued, $36,700. Stockholders, 14. President, Mrs. 
C. Rice; Vice-President, Chas. Hegener; Secretary and Treas- 
urer, Chas. A. Carter; General Superintendent, John Schnorbus. Em- 
ployes, 15. Cattle, 200; calves, 150. By-Products — Tankage and 
tallow. Refrigeration — 30-ton Triumph; brine circulating. Boiler 
capacity, 110 H. P. 

HENDERSON 
Eckert Packing Co. — 1600 Corydon Road. A corporation. Capi- 
tal, $200,000; issued, $125,000. Stockholders, 20. President, Frank F. 
Eckert; Vice-President, H. H. Farmer; Secretary and Treasurer, E. C. 
Farmer; General Manager, Frank F. Eckert; General Superintendent, 
E. A. Eckert. Employes, 60. Codes — Cross. Cattle, 50; hogs, 500; 
sheep, 100. Sausage — Fresh and smoked. By-Products — Dried blood, 
tankage, hog and chicken feed. Government inspection. Refrigera- 
tion — One 17-ton and one 40-ton Frick; brine circulating and direct 
expansion; 20 tons ice daily. Boiler capacity, 450 H. P. Trade Marks 
— "Echo" and "Pigs' Delight." 

LEITCHFIELD 
J. M. Thomas & Son. ^;:^ 

MIDDLESBORO ^"' 

New South Packing Co. — A corporation. Capital, $10,000; issued,. 
$10,000. Stockholders, U. President, W. P. Allen; Vice-President, 

; Secretary, E. Wieder; Treasurer, R. P. Overton. Employes,. 

8. Cattle, 15; hogs, 40; sheep, 15. Sausage — Fresh. Refrigeration 
from Middlesboro Ice & Cold Storage Co. Wholesale only. 

OWENSBORO 

Field Packing Co. — Dublin Lane. Railroads, Louisville, Hender- 
son & St. Louis, Louisville & Nashville and Illinois Central. A 
corporation. Capital, $120,000; issued, $68,000. Stockholders, 
32. President, C. E. Field; Vice-President, H. G. Smith; Sec- 
retary and Treasurer, E. G. Meisenheimer; General Manager, C. E. 
Field; General Superintendent, E. G. Meisenheimer. Employes, 40. 
Cattle, 50; hogs, 300; sheep, 100. Sausage — Fresh, smoked and sum- 
mer. By-Products — Dried blood, tankage, hog and chicken feed. 
Refrigeration — 20-ton Vogt and lO-ton York; brine . circulating and 
direct expansion; 5 tons ice daily. Boiler capacity, 200 H. P. Trade 
Mark — "Chesterfield." 

PADUCAH 

Challenor Packing Co. — Second and Monroe Sts. Railroad, 
Illinois Central. Individual ownership. Employes, 16. Cattle, 100; 
hogs, 200; sheep, 100. Sausage — Fresh, smoked and summer. By- 
Products — Tankage. Refrigeration — 10-ton Brecht; brine circulating. 
Boiler capacity, 25 H. P. Retail Markets — Three in Paducah. ; ,. ■ 

Paducah Packing Co. — 206 Kentucky Ave. Railroads, Chicago, 
Burlington & Quincy, Illinois Central and Nashville, Chattanooga 
& St. Louis. A corporation. Capital, $.30,000; issued, $20,000. 
Stockholders, 10. President, J. F. Heath; Vice-President and Sec- 
retary, F. B. Heath; Treasurer and General Adianager, J. B. Gray. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS-KENTUCKY 315 

Employes, 12 Cattle 10; ^ogs 75j sheeP 10^ F.esh and c_^„^^ 
°l:^ ''■;ji,t,e'5alelndEaTSut-l&'£e„tue/y Ave., Paducah. 

LOUISVILLE 

T • P Rornwasser Co— 921-929 Geigler St. A corporation. 

Louis P- ^^°'^.^^^^,^^L^onn Stockholders 10. President, Chas. 
Capital, $100,000; issued $100 000 ^t°^^^°j^!,^J'' 'Louis W. Born- 
W Bornwasser; Vice-President f^^^J^(f^^^,^^[' Manager, Chas. W. 
wasser; Secretary, A Ivin H- fornwa^f '^J.^e^^g^ Bornwasser. Em- 
Bornwasser; ^G-era Superrn endent, Alvin^^_p^^^ 

&%^r^o/ucts^Tf kag-e^ Government ^nspection. Refrigeration- 
17-ton York. Boiler capacity, 25U a. f. 

'""Tmmar, Packing Co.-1202.08 Story Aye A ^o/^P°[f°Vilfe;' 
ital, $750,000. President, Joseph M^Emmart Vie Prg d^nt, W^^^_^^ 

Injotes t2?"c7tt,tl:0¥0°ho'irr0d0.^Trade Mark-Hanrs and 

''^'°H;:^;l?s^£r_1860-1862;Me.>wood Ave. ^ 
General M-agen Henry F^cher, Assistan M ,^^^^^^ 
Superintendent, t^ar ■^- /^s^^^'; , i^^r ■■' .: g_ton Brecht, 10- 

Z Ttu™X-20:ton^ Vni?rtfct e'^xtanS'-and brine circulating 
=>'''Ser''pro"is?on C^-m"-W. Market St. A corporation. Capi- 
tal, T20 MO"^ "ssued $20,000. St-\Yitr"se tetany In'd^T'^a^nrc'^; 
T''i^''A^i?otllftnX'£2f. Ca" le! 50rhOKsf200. . Sausage- 
^r'e'lf a^d ^'Ztf By-P,f ucts-Tankage. Refrigera.,cn-15-ton 
Vogt; brine circulating, ^oi er capac,,y,^60^R P. ;„„ 

Louisville Provision Co., Inc.— yi4-.X) £.. ^^J-' y^^'- ^' ^r Prp<5idpnt 
Capital, $400,000 issued, .$400,000 StodchoWers^ 225^ President^ 
Henry Knight; Vice-President Chas^H^Kni^^^^^^ ^^'zach.^^ Em- 
Treasurer J. g-g^^^^,^^^^^^ Government inspection, 
ployes, 140. Sausage ±<resn aiu compression; brine cir- 
Refrigeration— 100-ton Vogt, l^^-^^" f "^"^.^i" ^ 3IO H. P. Trade 
culating and direct expansion. Boiler capacity, ^lu n. 

Mark— "Southern Star." Railroad, Louisville & 

C. F. Vissman & .Co.-117 B ^kd Ave Kaur - ^^^^^_ 

Nashville A corpor t om Capi^ $300 OOO^^iss^ie^^^^^ ^ 

'wotner^efrdat^Geo^r General Mana.e, R. E; 

S^l5^?;^s^ss-e«|^|£^ 

Tankage. Government ■.nspect-on f /^'^^'^^f ^"J^ly ^Boiler capacity, 
4?oS:'p"''Ti";Xl^"VUsiSlnTe;b;B?a;!d."'' Also exports. ^ 

LOUISIANA 

ALEXANDRIA 

Rapides Packing Company-A corporation^ ^l^' ViVe^pSent" 
sued $65,000. President and Manager, W. D. Rush; Vice-President, 
Ben F Bradford; Secretary and Treasurer, Ben F. Rush. 
— i[,ures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



316 THE PACKERS' ENCYCLOPEDIA 

ARABI 
Arabi Packing Co., Inc. — Railroad, Southern. A corporation. 
Capital, $242,000; issued, $125,000. President, Gregory De Reyna; 
Vice-President, Eugene Dours; Secretary, Georges Damiens; Treas- 
urer, Rene Forio. Cattle, 600; hogs, 200; sheep, 100. Government in- 
spection. Refrigeration — 75 and 40-ton Frick and 20-ton Ball; direct 
expansion. Boiler capacity, 500 H. P. This company has taken over 
the Crescent City Stock Yards & Slaughter House Company, Ltd. 

BATON ROUGE 
City Abattoir. 

NEW ORLEANS 

L. A. Frey & Sons— 3925-3937 Burgundy St. A corporation. Pres- 

ideni, L. A. Frey; Vice-Presidents, Andrew F. Frey, Severin L. Frey 

and Louis M. Frey; Secretary, Albert E. Frey; Treasurer, Chas. J. 

Frey; General Manager, Andrew F. Frey. Employes, 70. Code — A. 

B. C. Cattle, 50; hogs, 60. Sausage — Fresh and smoked. Refrigera- 
tion — 15-ton Frick and 4-ton Brecht; direct expansion. Retail Market 
— 167 French Market, New Orleans. 

Hoth Bros., Ltd. — 1133 Magazine St. A corporation. Stockhold- 
ers, 3. President, Chas. A. Hoth; Vice-President, H. E. Hoth; Secre- 
tary and Treasurer, G. A. Hoth. Employes, 27. Wholesale butchers 
and packers. Refrigeration — 15-ton Frick, 7-ton Remington and 2 and 
4-ton Brecht; brine circulating system. 

New Orleans Butchers' Co-operative Abattoir Company. 

SHREVEPORT 
Shreveport Packing Co., Inc. — Railroad, Texas & Pacific. A cor- 
poration. Capital, $100,000; issued, $66,000. Stockholders, 5. Presi- 
dent, C. C. Herndon; Secretary, S. W. Dickson; General Manager, 

C. C. Herndon; General Superintendent, R. Noeth. Employes, 60. 
Cattle, 125; hogs, 250. Sausage — Fresh and smoked. By-Products — 
Tankage and hog and chicken feed. Refrigeration — Plant, 25-ton Frick; 
distributing market, two 10-ton Fricks; direct expansion. Trade 
Marks — Hams, "Jack Spratt"; bacon, "Jack Spratt"; lard, "Feather 
Flake"; compound, "Caddo Crisp." Retail Markets — Three in 
Shreveport. 

MAINE 

AUBURN 

E. W. Penley — ZJ Knight St. Railroads, Maine Central and 
Grand Trunk. Individual ownership; executors of estate, C. 
G. Ross, E. L. Smith, R. W. Crockett. Employes, 70. General Super- 
intendent, Fred L. Sylvester; Financial Manager, C. G. Ross; Pur- 
chasing Agent and Sales Manager, R. W. Penley. Cattle, 1,800; hogs, 
20,000; sheep and lambs, 1,300; calves, 1,000 yearly. Sausage — Fresh, 
smoked and summer. By-Products — Dried blood, tankage, hog and 
chicken feed, edible and inedible tallow, hoofs, dried hog hair and 
bones. Government inspection. Refrigeration — Natural ice; also use 
public cold storage. Boiler capacity, 250 H. P. Trade Mark — "Blue 
, Tag Brand" on pork products. Also wholesaler in Chicago dressed 
beef. 

Marrow Packing Co. 

LEWISTON 

Martin Haas. 

iTgures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— MAINE 317 

PORTLAND 
Portland Abattoir Co. 

ROCKLAND 

W. M. Little Co. — Railroad, Rockland. A corporation. Capital, 
$40,000; issued, $22,500. Stockholders, 3. President, W. M. Little; 
Vice-President, M. E. Little; Secretary and Treasurer, J. E. Stevens. 
Employes, 12. Cattle, 35; hogs, 120; sheep, 150. Sausage — Fresh and 
smoked. Refrigeration — 8-ton Vilter; direct expansion. Boiler ca- 
pacity, 10 H. P. 

MARYLAND 
BALTIMORE 

Baltimore Butchers' Abattoir & L. S. Co. 

Consolidated Beef & Provision Co., Inc.— 100-102-104 So. Exeter 
St. Railroad, Baltimore & Ohio. A corporation. Capital, $53,000; 
issued, $53,000. Stockholders, 5. President, Wolf Salganik; Vice- 
President, Isidor Salganik; Secretary, Louis P. Salganik; Treasurer, 
Harry B. Hurwitz; General Superintendent, Isidor Salganik. Em- 
ployes, 35. Cattle, 50; hogs, 600; sheep, 100. Sausage — Fresh, smoked 
and summer. Government inspection. Refrigeration — 20-ton Frick 
and 10-ton Remington; direct expansion; five tons ice daily. Boiler 
capacity, 50 H. P. Trade Marks — "Perfection Brand" and "Extra 
Brand." Retail Markets— 925 E. Lombard St. and 559 N. Gay St., 
Baltimore, Md. 

Corkran, Hill & Co. — Union Stock Yards. Railroads, Pennsyl- 
vania and Baltimore & Ohio. A corporation. Capital, $1,150,000; 
issued, $1,150,000. Stockholders, 149. Chairman of Board, Benjamin 
W. Corkran, Jr.; President, T. Davis Hill; Vice-President, Lloyd G. 
Corkran; Treasurer, J. Denny Armstrong; Secretary, Henry W. Mars- 
ton; Managing Director, City Branch, H. L. Piel, Jr.; Managing 
Director, Beef Department, Walter B. Peppier; General Superinten- 
dent, A. T. McAllister. Employes, 230. Codes — Robinson and Cross. 
Cattle, 500; hogs, 10,000; sheep, 1,000. Sausage — Fresh and smoked. 
By-Products — Dried blood, tankage, hog and chicken feed. Govern- 
ment inspection. Refrigeration — One 90-ton and one 35-ton York, 
and one 12-ton Remington; brine circulating, direct expansion and 
brine spray systems. Boiler capacity, 400 H. P. Trade Marks — 
Hams, "Corkhill Brand" and "Orange Brand"; bacon, "Corkhill 
Brand" and "Orange brand"; lard, "Orange Brand" and "Busy Bee 
Brand"; compound, "Sunny South Brand." Branch — 221-227 S. 
Howard St., Baltimore, Md. Also exports. 

Greenwald Packing Co. — Union Stock Yards. Railroads, Penn- 
sylvania and Baltimore & Ohio. A corporation. Capital, $250,000; 
issued. $250,000. Stockholders, 8. President, Solomon Greenwrald; 
Vice-President, Isaac Greenwald; Secretary, Michael Greenwald; 
Treasurer, Judah Lehman; General Manager, S. R. Greenwald. Em- 
ployes, 165. Codes — Cross and A. B. C. 5th edition; code word, 
"Greenwald." Cattle, 1,300; sheep, 1,500. By-Products — Dried blood, 
tankage, bones, hoofs, tallow, neatsfoot and oleo oils, oleo, stearine 
and beef casings. Government inspection. Refrigeration — 200-ton 
Vilter; brine spray; 17 tons ice daily. Boiler capacity, 300 H. P. 
Trade Marks — "Dependable," "Balto Extra Oleo Oil,." Retail Mar- 
kets — Annapolis, Md.; Hagerstown and Ellicott City. Md. Also ex- 
ports. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



318 THE PACKERS' ENCYCLOPEDIA 

BALTIMORE 

John A. Gebelein — 725-743 N. Castle St. Individual ownership. 
Hogs, 1,200. Sausage — Fresh and smoked. By-Products — Tankage. 
Government inspection. Refrigeration — 30-ton York; brine circulat- 
ing. Boiler capacity, 350 H. P. Trade Mark — "Castle Brand." Re- 
tail Market — One at Bel Air Market. 

George Company, Inc. — 404 S. Charles St. A corporation. Capital, 
$100,000; issued, $70,000. President and Manager, David Garratt; Vice- 
President, J. B. Stewart; Secretary, M. Raymond Roberts. 

August Grebe — Slaughterer. 

Haas & Fox — Packers. 

C. Hohman & Sons — 2138 E. Monument St. Partnership. Em- 
ployes, 65. General Manager, Geo. A. Hohman. Hogs, 1,200. Sau- 
sage — Fresh and smoked. By-Products — Tankage. Government in- 
spection. Refrigeration — One 4S-ton Hendricks. Boiler capacity, 
300 H. P. Trade Marks— "Blue Band Brand" and "Triangle Brand." 
Retail Markets — North East Market and Belair Market, Baltimore. 

Martin Horn— 100 Hartford St. 

Jaeger Bros. — Abattoir. 

Jones & Lamb Co. — 6th and Lombard Sts. Railroad, Baltimore 
& Ohio. A corporation. Capital, $1,822,242.50; issued, $1,822,242.50. 
Stockholders, 400. President, W. W. Moss; Vice-President, Howard 
R. Smith; Secretary, R. W. Moore; Treasurer, R. W. Moore; General 
Manager, Howard R. Smith. Employes, 300. Hogs, 15,000. Sausage 
— Fresh and smoked. Dressed beef, mutton and veal. By-Products — 
Tankage. Government inspection. Refrigeration — One 200-ton and 
one 150-ton De La Vergne; direct expansion: five tons ice daily. 
Boiler capacity, 1,225 H. P. Trade Marks — Hams, "Extra Sugar 
Cured Bandana," "Baltimore Brand" and "Eagle Brand"; bacon, 
"Baltimore Brand" and "Eagle Brand"; lard, "Eagle Brand"; shorten- 
ing, "Peach Brand." Also exports. 

Kaufman Packing Co. — Sixth St. Railroads, Pennsylvania and 
Baltimore & Ohio. A corporation. Capital, $100,000; issued, $8,200. 
Stockholders, 5. President, Harry J. Kaufman; Vice-Presidents, Wal- 
ter C. Kaufman, J. Louis Kaufman and Elmer R. Kaufman; Secretary, 
Halver B. Kaufman; Treasurer, J. Louis Kaufman; General Manager, 
Walter C. Kaufman; General Superintendent, J. Louis Kaufman. Em- 
ployes, 25. Cattle, 150; sheep, 75. Sausage — Fresh and smoked. By- 
Products — Tankage and hog and chicken feed. Government inspec- 
tion. Refrigeration — 15-ton Frick; direct expansion. Boiler capacity, 
100 H. P. Trade Mark— "Blue Seal." Retail Markets— 607-609 Lex- 
ington Market and 18-20 Hollins Market, Baltimore, Md. 

Kreil. Chsirles G. — 5221 W. Henrietta St. Individual ownership. 
Propr., Mrs. Hannan E. Kreil. 

Kurrle Packing Co. — 23-31 Taylor St. A corporation. Capital, 
$100,000; issued, $60,000. Stockholders, 7. President, C. F. Kurrle, 
Sr.; Vice-President, C. F. Kurrle, Jr.; Secretary, Wm. Vitzhum; Treas- 
urer, Chas. Kurrle; General Manager, C. F. Kurrle, Jr. Employes, 
25. Cattle, 50; hogs, 1,500; sheep, 50; calves, 200. Sausage — Fresh 
and smoked. Refrigeration — 35-ton Reinington and 18-ton York; 
brine circulating; 50 tons ice daily. Boiler capacity, 300 H. P. Trade 
Mark — "American Brand." 

O. Lang Sons — Brown's Lane. 

Figures on cattle, hogs and sheep indicate AVERAGE ^^'EEKLY KILLING 
CAPACITY. 



PACKERS— MARYLAND 319 

Raith's, Inc. — 2806 Penna. Ave. A corporation. Capital, $100,- 
000; issued, $100,000. Stockholders, 3. President, Chas. Raith; Vice- 
President, Wm. J. Raith; Secretary and Treasurer, Robt. M. Raith; 
General Manager, Chas. Raith. Employes, 30. Meat packers and 
sausage manufacturers. Refrigeration — 12-ton Frick; brine circulating. 
Trade Mark — "Pine Apple." Retail Markets — 2806 Penna. Ave., Belvi- 
dere Ave. and Main St., 1401 W. Lafayette Ave., 282 Community Mar- 
ket, Baltimore, Maryland. 

L. Sellmayer & Sons — Third and Fleet Sts., Hip-hlandtown Sta. 
Pork and beef packers and sausage manufacturers. 

Wm. Schluderberg-T. J. Kurdle Co.— Baltimore and 6th Sts. 
Railroad, Baltimore & Ohio. A corporation. Capital, $2,225,000; is- 
sued, $2,225,000. Stockholders, 200. President, W. F. Schluderberg; 
Vice-President, Joseph Kurdle; Secretary, Theo. Schluderberg; Treas- 
urer, Albert Kurdle; General Manager, W. F. Schluderberg; General 
Superintendent, A. M. Eastman. Employes, 400. Codes — A. B. 
C, 5th edition; code word, "Esskay." Cattle, 500; hogs, 10,000; 
sheep, 500. Sausage — Fresh and smoked. By-Products — Dried blood 
and tankage. Government inspection. Refrigeration — 125-ton De La 
Vergne, 40-ton York and 75-ton York; direct expansion and brine 
spray; two tons ice daily. Boiler capacity, 900 H. P. Trade Marks — 
Pork products, "Esskay"; lard, "Esskay," "Oriole"; compounds, "South- 
ern Rose," "Pearl." Branches — 1727 Eastern Ave., Baltimore, Md., 
and Roanoke, Va. Also exports. 

Jacob C. Shafer Co. — 516-520 West Lexington St. A corporation. 
Capital, $250,000; issued, $250,000. President, Edwin G. Caver; Vice- 
President, C. W. Shafer; Secretary, Chas. A. Hall; Treasurer, J. Fred 
Shafer; General Manager, C. W. Shafer; General Superintendent, H. 
G. Backmiller. Employes, 125. Codes — Robinson and Cross. Hogs, 
1,500. Sausage — Fresh and smoked. Government inspection. Re- 
frigeration— 30-ton Frick and 25-ton De La Vergne; brine circulat- 
ing; 5 tons ice daily. Boiler capacity, 250 H. P. Trade Marks — Hams, 
bacon and lard, "Globe Brand"; compound, "Jacsco," "White Seal" 
and "Le Grand." Also exports. 

Wilson-Martin Co. — Union Stock Yards. Owned By Wilson & 
Co. (See Chicago.) 

CRISFIELD 

Webb & Company— Railroads, N. Y. P. & N. Partnership, T. E. 
Webb and T. J. Webb. Employes, 20. Codes — Cross; code word, 
"Webco." Sausage — Fresh, smoked and summer. By-Products — Hog 
and chicken feed. Refrigeration — 8-ton Sterling and 5-ton United; 
direct expansion. Boiler capacity, 20 H. P. Trade Mark — "Webco." 
Retail Markets — One at Crisfield, Md. 

FREDERICK 
J. A. Whitfield Company — Railroad, Baltimore & Ohio. A cor- 
poration (owned by Old Dutch Market, Inc.). President, J. A. Whit- 
field; Vice-President, D. B. Casley; Secretary, A. N. Mandell; Treas- 
urer, D. B. Casley; General Manager, J. A. Whitfield; Resident Man- 
ager, H. B. Willson. General packinghouse business conducted. Re- 
tail markets — Washington, D. C.; Richmond, Va.; Frederick, Md., and 
Alexandria, Va. Government inspection. Trade Mark — "Blue Ridge." 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



320 THE PACKERS' ENCYCLOPEDIA 

MASSACHUSETTS 

BOSTON 

Batchelder & Snyder Company — 47 Blackstone St. A corpora- 
tion. Capital, $1,800,000. President, F. S. Snyder; Vice-Presidents, C. 
J. Ramsdell, J. C. Pineo, J. Buxbaum, L. R. Bolton and James 
Knowles; Treasurer, F. A. Burgess. Employes, 300. Wholesale provi- 
sioners, packers and poultry dressers. Government inspection. Also 
exports. 

Boston Food Products Company — 16 New St. A corporation. 
Capital, $750,000; issued, $105,000. President and General Manager, 
J. C. DeMille; Vice-President, W. A. Sneckcr; Secretary and Treas- 
urer, R. B. Chace. Government inspection. Employes, 30. Do 
export business. Canners. Trade Marks — "Prudence" and "Amity." 

Brighton Dressed Meat Co. — Railroad, Boston & Albany. A 
corporation. Capital, $10,000; issued, $10,000. Stockholders, 3. Presi- 
dent, Morris Madfis; Treasurer, J. E. Maloney; General Manager, 
Morris Madfis. Employes, 70. Cattle, 600. Sausage — Fresh and 
kosher. Government inspection. Refrigeration — Rents coolers. 

Cunningham Packing Company — 84 South Market St. A corpora- 
tion. Capital, $15,000. President, A. J. Cunningham; Treasurer, T. 
T. Cunningham; Clerk, Alfred H. Cunningham. 

Moses Goldberg — Brighton. 

John J. Kelly — Brighton. 

Thomas J. Kelly — Brighton. 

I. Paresky & Co. — Brighton. 

Wm. Underwood Company — 52 Fulton St. Voluntary associa- 
tion. Meat and fish canning. President, Loring Underw^ood; Secre- 
tary and Treasurer, F. A. Harding; Asst. Secretary, W. B. Durant. 
Employes, 150. Codes — A. B. C, Sth edition; code word, "Underwood." 
Government inspection. 

BROCKTON 

Joseph Curtin — Quincy St. 

Philip Katz— Plain St. 

Samuel Steinberg — Crescent St. 

CAMBRIDGE 

John P. Squire & Co. — 165 Gore St. Railroads, Boston & Albany 
and Boston & Maine. A corporation. Capital, $5,000,000: issued, 
$5,000,000. President, George H. Swift; Vice-President, Edwin C. 
Starr; Secretary, Frank W. Crocker; Treasurer, Edward D. Whitford; 
General Manager, J. Frederick Hill; General Superintendent, Henry 
C. Fish. Employes, 1,200. Codes— A. B. C, 5th Edition; code word, 
"Squire-Boston." Hogs, 18,000. Sausage — ^Fresh and smoked. By- 
products — Tankage. Government inspection. Refrigeration — One 
400-ton Ball, one 300-ton Vilter and two 300-ton De La Vergnes; 
direct expansion; at Holyoke, Mass., two 60-ton De La Vergnes; at Rut- 
land, Vt., one 30-ton Penn. Iron Works. Brine spray and direct 
expansion. Boiler capacity, total, 2,820 H. P. Trade Marks — Hams, 
"Arlington" and "Squire's"; bacon, "Bay State," "English" and "Cam- 
bridge"; lard, "Squire's"; compound, "Bay State Brand." Export 
brands, clear bellies, "Detroit Brand," "Eastern Packing Brand," 
"Belmont," "Harvard," "University" (barrelled pork). Branch 
Houses — Ai:gusta, Bangor and Portland, Me., Fitchburg, Holy- 
oke, Lawrence, New Bedford, Salem, and Worcester, Mass., Man- 
Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— MASSACHUSETTS 321 

Chester, N. H., Providence, R. I., Rutland, Vermont and 39 No. Mar- 
ket St., Boston, Mass. 

FITCHBURG 

E. A. Mclntire & Son — Slaughterers. 

HAVERHILL 
Haverhill Abattoir Co. — Plant, off Hilldale Ave. Railroad, 
Boston & Maine. A corporation. Capital, $15,000; issued, $15,000. 
Stockholders, 3. President, Edwin H. Moulton; Treasurer, Edwin A. 
Edgerly. Employes, 8. Cattle, 100; hogs, 200; sheep, 250. Govern- 
ment inspection. 

NEW BEDFORD 
Manuel F. Sousa — 316 S. Second St. Slaughterers. 
NORTH CHELMSFORD 

F. W. Merrill — Westford Road. Slaughterers. 

SOMERVILLE 

North Packing & Provision Co. — 37 Medford St. Railroads, 
Boston & Albany and Boston & Maine. A corporation. Capital, 
$5,000,000; issued, $5,000,000. President, George H. Swift; Vice-Presi- 
dent, E. C. Starr; Secretary, F. W. Crocker; Treasurer, H. J. Nichols; 
General Manager, E. C. Starr; General Superintendent, W. P. Liston. 
Employes, 1,300. Codes — ^Cross and Utility; code word, "North." 
Capacity, 25,000 hogs. Sausage — Fresh, smoked and summer. _ By- 
products — Hog tankage. Government inspection. Refrigeration — 
300-ton Vilter, 200-ton De La Vergne and two 150-ton De La Vergnes; 
brine circulating and direct expansion. Boiler capacity, 2,450 H. P. 
Trade Marks — "North Star Brand" and "White Mountain." Also 
exports. 

SPRINGFIELD 

Brightwood Dressed Beef Co. — 841 North St. Slaughterers. 

George Nye Co. — 130 Lyman St. 

Springfield Provision Co. — Plainfield St. Railroad, Boston & 
Maine. A corporation. Capital, $1,300,000; issued, $1,300,000. Stock- 
holders, 30. President, George H. Swift; Vice-President, E. C. Starr; 
Secretary, F. W. Crocker; Treasurer and General Manager, F. A. 
Reed; General Superintendent, L. W. Hooker. Employes, 295. Hogs, 
3,500. Sausage — Fresh and smoked. By-Products— Tankage, grease 
and hog casings. Government inspection. Refrigeration — 150-ton 
Vilter and ISO-ton De La Vergne; brine circulating systems. Boiler 
capacity, 900 H. P. Trade Marks — Hams, "Brightwood"; bacon, 
"Brightwood" and "Oxford"; lard, "Pearl." Also exports. 

WORCESTER 

White, Pevey & Dexter Co^ — Putnam Lane. Railroad, Boston 
& Albany. A corporation. Capital, $800,000; issued, $800,000. Presi- 
dent, George H. Swift; Vice-President, E. C. Starr; Secretary, Frank 
W. Crocker; Treasurer, H. J. Nichols; General Manager, A. G. Dia- 
mond; General Superintendent, P. E. Munger. Employes, 280. 
Hogs, 4,500. Sausage — Fresh and smoked. By-Products — Tankage. 
Government inspection. Refrigeration — 125-ton Vilter and 7S-ton De 
La Vergne; direct expansion and brine spray systems. Boiler capac- 
ity, 530 H. P. Trade Marks — Hams, "Worcester" and "Leicester"; 
bacon, "Worcester" and "Leicester"; lard, "Mother's Leaf" and 
"Worcester Pure"; others, "Worcester Sausage and Patties," "Lei- 
cester" and "Putnam" brands. Wholesale Markets — B. Bridge Street, 
Worcester, Mass. Also exports. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



2>ll THE PACKERS' ENCYCLOPEDIA 

MICHIGAN 

BAY CITY 
Bay City Packing Company 

ANN ARBOR 
Ann Arbor Packing Co. 

CHESANING 

Farmers' Meat & Produce Co. 

G. M. Peet Packing Company — Railroad, Michigan Central. A 
corporation. Capital, $50,000; issued, $40,000. Stockholders, 7. Presi- 
dent, H. D. Peet; Vice-President, T. O. Jones; Secretary and Treas- 
urer, G. M. Peet; General Manager, H. D. Peet. Employes, 20. Cat- 
tle", 25; hogs, 200. Sausage — Fresh and smoked. By-Products — 
Tankage. Refrigeration — One 5-ton and one 3-ton Brecht; direct 
expansion. Boiler capacity, 15 H. P. Retail Markets — One in Chesan- 
ing, Ad!ich., and one at 2716 S. Washington Ave., Saginaw, Mich. 

COLDWATER 
Coldwater Abattoir Co. — South Clay St. Wm. Houghtaling, 
Prop. 

DETROIT 

P. A. Breitenbeck — 2530 Scotten Ave. Railroad, Michigan Cen- 
tral. Individual ownership. General Manager, P. A. Breitenbeck; 
General Superintendent, H. W. Breitenbeck. Employes, 14. Cattle, 
500; calves, 600. City inspection. Refrigeration — 8-ton Detroit and 
8-ton Brunswick; direct expansion. Boiler capacity, 40 H. P. 

Bresnahan Beef Company — 24th St. and Michigan Central Tracks. 

Detroit Packing Co. — 1120 Springwells Ave. Railroad, Michigan 
Central. A corporation. Capital, $3,000,000; issued, $3,000,000. 
Stockholders, 2,000. President, Edward F. Dold; Vice-President, 
Frank L. Garrison; Secretary and Treasurer, Joseph Gardulski; 
General Manager and General Superintendent, Edward F. Dold. Em- 
ployes, 600. Code — Cross; code word, "Detroiter." Cattle, 500; hogs, 
1,000; sheep, 100. Sausage — Fresh, smoked and summer. By-Prod- 
ucts — Bone fertilizer, calf meal, 60% orotein hog digester tankage, 
55% to 60% protein meat scrap and 50% protein meat meal. Refri- 
geration — One 100-ton and two 50-ton Arctics; brine circulating and 
direct expansion. Boiler capacity, 400 H. P. Trade Marks — "Detroit 
Star Meat Food Products," "Wolverine Brand" hams and bacon. 

Gunsberg Packing Co., Inc. — 2384 20th St. A corporation. Capi- 
tal, $750,000; issued, $375,000. Stockholders, 150. President, Louis 
Gunsberg; Vice-President, Sam Gunsberg; Secretary and Treasurer, 
Paul Gunsberg; General Manager, Louis Gunsberg; General Superin- 
tendent, Ignatz Gunsberg. Employes, 25. Cattle, 500; sheep, 500. 
By-Products — Tankage and grease. City inspection. Refrigeration — 
One 50-ton and one 10-ton Phoenix. Branch at 2460 Riopellc St., 
Detroit. 

Hammond Standish Co.— 2101-2163 20th St. Railroad, Michi- 
gan Central. A corporation. Capital, $1,050,000; issued. $859,000. 
Stockholders, 55. President, T. W. Taliaferro; Vice-President, S. T. 
Nash; Secretary, C. Van Paris; Treasurer, Walter J. Graham; Gen- 
eral Manager, T. W. Taliaferro; General Superintendent, Chas. Bom- 
holt. Employes, 650. Codes — Cross, Robinson and A. B. C, 5th edi- 

Fipures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— MICHIGAN 323 . 

tion; code word, "Hamstand." Cattle, 900; hogs, 12,000; sheep, 600; 
calves, 400. Sausage — Fresh and smoked. By-Products — Tankage. 
Government inspection. Refrigeration (at Detroit) — One 250-ton 
Wolf-Linde, one 75-ton Wolf-Linde and one 75-ton Vilter; direct ex- 
pansion and brine spray systems. At Toledo plant — Two Cleveland 
ice machines, 75 tons each; direct expansion. One 19-ton Huettemann 
& Cramer at Eastern Market; direct expansion; 50 tons ice daily. 
Boiler capacity, 1,400 H. P. at Detroit and 600 H. P. at Toledo, Ohio. 
Trade Marks — Hams, "Apex" and "Excelsior"; bacon, "Apex." "Ex- 
celsior" and "Comstock"; lard, "Apex" and "Silver Star"; compound, 
''Best Ever"; breakfast sausage, "Greenfield." Retail Markets — One at 
plant, Detroit. Also exports. 

Kammann Beef Company — Buchanan and Michigan Central 
Tracks. 

Kull ,^ Bullen Beef Company — Peterson and Michigan Central 
Tracks. Railroad, Michigan Central. Partnership. Employes, 10. 
Refrigeration — 8-ton Huettemann & Cramer. 

Mason Beef Company — 3632 Linden St. Railroad, Michigan Cen- 
tral. Partnership. Employes, 6. Cattle, 150. Refrigeration-^One 
10-ton Huettemann & Cramer; dir<=ct expansion. 

Michigan Beef Company — Waterman and Dix Aves. 

Nagle Packing Company — Waterman and Dix Aves. 

Newton Packing Co. — 5075 14th Ave. Railroad, Michigan 
Central. A corporation. Capital, $1,000,000; issued, $675,000. Stock- 
holders, 11. President, Thomas E. Newton; Vice-President, John 
Kelsey; Secretary, Myron S. Sempliner; Treasurer, Edwin J. Smith; 
General Superintendent, R. C. Blue. Employes, 120. Codes — 
Cross. Cattle, 1,400; hogs, 4,000; sheep, 400; calves, 300. Sausage- 
Fresh, smoked and summer. By-Products — Hides, tallow and tank- 
age. Refrigeration — Brine and direct expansion. Trade Mark — 
"Diamond N." 

Parker Webb Co. — 2811 Michigan Ave. R. Schiell, Manager. 
Owned by Allied Packers, Inc. (See Chicago.) 

Ratkofsky & Witus — 4070 Deming St. Railroad, Michigan Cen- 
tral. Partnership. Cattle, 450. Refrigeration — 25-ton Detroit. 

Robinson Beef Co. — 5437 12th St. Railroad, Michigan Central. 
Individual ownership. General Manager, W. G Thompson. Em- 
ployes' 15. Cattle, 225; sheep, 150. Refrigeration — 2S-ton Huette- 
mann & Cramer; direct expansion. Boiler capacity, 40 H. P. 

Sullivan Packing Co. — 2590 Beecher Ave. Railroad, Michigan 
Central. A corporation. Capital, $1,750,000; issued, $1,500,000. Stock- 
holders, 400. President, Frank J. Sullivan; Vice-Presidents, Thos. 
E. Tower and Wm. D. Flanigan; Treasurer, J. A. Martin; Secretary, J. 
Arthur Zengerle; General Manager, Frank J. Sullivan; General Super- 
intendent, Wm. D. Flanigan. Codes — Cross, Robinson and Utility; code 
word, "Sullpack." Cattle, 500; hogs, 4,000; sheep, 1,000. Sausage— Fresh, 
smoked _ and summer. By-Products — Dried blood, tankage, white 
grease, inedible tallow, hoofs, horns and bones. Government mspec- 
tion. Refrigeration — 100-ton Frick, 150-ton De La Vergne and 50-ton 
Great Lakes; direct expansion. Boiler capacity, 675 H. P. Trade 
Marks — "Shannon Brand" for export; "Cadillac," "Favorite" and "St. 
Clair" brands for domestic. Branches — Toledo, Ohio; 456 Riopelle 
St., and Riopelle and High Sts., Detroit, Michigan. Retail Markets — 
One in Detroit. Also exports. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



324 THE PACKERS' ENCYCLOPEDIA 

HOWELL 
H. L. Williams Provision Co. 

IRON RIVER 
Peninsula Packing Co.-— A corporation. President, A. J. Pohland; 
Vice-President, Wm. J. Tully; Secretary and Treasurer, John Scalucci. 

MENOMINEE 
Twin City Packing Co. — 210-212 Belleview St. Railroad, Chicago 
& North Western. A corporation. Capital, $50,000; issued, $46,000. 
Stockholders, 10. President, Louis Krenz; Vice-President, Jerry 
Madden; Secretary and Treasurer, C. J. Wuellner; General Manager, 
Louis Krenz. Employes, 18. Cattle, 28; hogs, 60; calves, 50. Sau- 
sage — Fresh, smoked and summer. By-Products — Dried blood and 
tankage. Government inspection. Refrigeration — 15-ton Wolf; direct 
expansion. Boiler capacity, 50 H. P. Trade Marks — "Cloverland" and 
"Queen." 

PONTIAC 
Pontiac Packing Company- — Railroad, Grand Trunk. A corpora- 
tion. Capital, $225,000; issued, $183,200. President, F. M. Kirby; 
Vice-President, V. H. Hancock; Secretary, A. C. Kirby; Treasurer, 
H. V. Hancock; General Manager, V. H. Hancock. Employes, 25. 
Cattle, 100; hogs, 600; sheep, 600. Sausage — Fresh, smoked and sum- 
mer. Refrigeration — 15-ton York; brine circulating. Boiler capac- 
ity, 100 H. P. Trade Mark— "Bloomfield." 

MINNESOTA 

ALBERT LEA 
Albert Lea Packing Co., Inc. — Owned by Wilson & Co. (See 
Chicago.) 

AUSTIN 
Geo. A. Hormel & Co. — Railroads, Chicago Great Western and 
Chicago, Milwaukee & St. Paul. A corporation. Capital, $4,200,000; 
issued, $3,581,000. Stockholders, 427. President, George A. Hormel; 
Vice-President, Jay C. Hormel; Secretary, John G. Hormel; Treas- 
urer, J. H. Nolan; General Superintendent, M. F. Dugan; Provi- 
sion Department, E. M. Doane; Sales Department, J. G. Bramham; 
Traffic Department, O. W. O'Berg; Credit Department, R. L. Furt- 
ney; Claim Department, Paul C. Kno45f; Purchasing Department, 
John G. Hormel; Live Stock Department, Ben F. Hormel; Beef 
Department, Geo. W. Fields. Employes, 1,260. Code — Cross; code 
word, "Puppy." Cattle, 1,536; hogs, 30,000. Sausage — Fresh, smoked 
and dry. By-Products — Tankage, fertilizer, bone meal, meat scraps, 
blood meal and baled hair. Government inspection. Refrigeration — 
One 250-ton Wolf-Linde and one 150-ton Vilter; direct expansion 
and brine spray, at plant. Branch house refrigeration — 20-ton Vilter 
at Minneapolis; 10-ton Wolf-Linde at Atlanta, Ga.; 15-ton Vilter at 
Birmingham, Ala., and 15-ton York at Dallas, Tex.; direct expansion 
systems. Boiler capacity, 1,300 H. P. Trade Marks — Hams, "Dairy," 
"Austin," "Cedar"'; bacon, "Dairy," "Austin," "Cedar," "Minnesota," 
"Tip Top," and "Midget"; lard, "Dairy," "Austin," "Blue Tin"; com- 
pound, "Invincible." Branch Houses — 225 N. 5th St., Minneapolis, 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— MINNESOTA 325 

6th and Pine Sts., St. Paul, 14-16 W. Michigan Ave., Duluth, Minn., 
52 E. Alabama St., Atlanta, Ga., 2327 1st Ave. No., Birmingham. Ala.. 
Dallas and San Antonio, Texas. Also exports. 

DULUTH 

Elliott & Company — o7 Ave. West. Railroad, Northern Pacific. 
Individual ownership. General Manager, H. R. Elliott; General 
Superintendent, J. A. Wentworth; Assistant Manager, H. A. Elliott. 
Employes, 100. Cattle, 400; hogs, 700; sheep, 100. Sausage — Fresh, 
■ smoked and summer. By-Products — Tankage. Government inspec- 
tion. Refrigeration — ISO-ton Vilter; direct expansion. Boiler capac- 
ity, 200 H. P. Trade Mark— "Zenith." 

FERGUS FALLS 

Fergus Co-operative Packing Co. Railroad, Northern Pacific. 
A corporation. Capital, $250,000; issued, $125,100. Stockholders, 800. 
President, C. R. Wright; Vice-President, O. A. Moses; Secretary and 
Treasurer, A. R. Kitts; Manager, J. R. Kiewel. Employes, 30. Code — 
Cross. Cattle, 50; hogs, 500; sheep, 50. Sausage — Fresh and smoked. 
By-Products^Dried blood and tankage. Government inspection. Re- 
frigeration — 45-ton Vilter; direct expansion. Boiler capacity, 160 H. P. 
One retail market at Fergus Falls, Minn. 

HIBBING 

Municipal Abattoir. 

NEWPORT 

Farmers' Terminal Packing Co. — Railroad, Chicago, Milwaukee 
& St. Paul. A corporation. Capital, $10,000,000; issued, $2,000,000. 
Stockholders, 15,000. President, Ira M. J. Chryst; Vice-President, 
A. F. Poison; Vice-President, H. Hillmond; Secrp*^ary and Treasurer, 
H. Edmunds. Employes, 200. Code— Cross; code word, "Fapaco." 
Cattle, 1,250; hogs, 10,000; sheep, 500. Sausage^Fresh and smoked. 
By-Products — Dried blood, tankage, hog and chicken feed and ferti- 
lizers. Government inspection. Refrigeration — One 150-ton Vilter 
and two 15-ton Brunswick; direct expansion. Boiler capacity, 450 
H. P. Trade Marks — "Merit" and "Seal of Minnesota." Branch 
Houses — St. Paul, Minneapolis, Duluth and Brainard, Minn. Also 
exports. 

ST. CLOUD 

The Hunstiger Co., Inc. — 817 S. Germain St. Railroads, Great 
Northern and Northern Pacific. A corporation. Capital, $100,000; 
issued, $48,400. Stockholders, 21. President, Frank J. Hunstiger; 
Vice-President, Leo J. Hunstiger; Secretary and Treasurer, John J. 
Spaniol; General Manager, Frank J. Hunstiger. Employes, 23. Cattle, 
50; hogs, 300; sheep, 100. Sausage — Fresh, smoked and summer. 
By-Products — Tankage, hog' and chicken feed and tallows. Refrig- 
eration — IS-ton and 5-ton York; brine circulating and direct expan- 
sion. Boiler capacity, 80 H. P. Trade Mark — "Premier Brand." Retail 
Markets — Three in St. Cloud and one in Waite Park, Minn. 

ST. PAUL 

Armour & Company. (See Chicago.) 

Hertz & Rifkin. 

R. J. King — Slaughterer. 

Midway Abattoir Company. 

Swift & Company. (See Chicago) 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



326 THE PACKERS' ENCYCLOPEDIA 

ST. PAUL 
Katz & Horn Packing Co. — Individual ownership. General Man- 
ager, R. N. Katz. Employes, 25. Cattle, 350; hogs, 100; sheep, 100. 
By-Products — Tankage. Refrigeration — 50-ton Vilter; direct expan- 
sion. Branch Houses — St. Paul and Minneapolis. 

Luley Abattoir Co. — 567-569 No. Cleveland Ave. Railroad, Min- 
nesota Transfer Ry. A corporation. Capital, $150,000; issued, $40,000. 
Stockholders, 3. President, Frederick E. Luley; Vice-President, 
Martha A. Luley; Secretary, Martha A. Luley; Treasurer, M. L. 
Corneveaux; General Manager, Frederick E. Luley. Employes, 15. 
Cattle, 300. By-Products — Tallow, bones, neatsfoot oil and tankage. 
Refrigeration — None; use ice. 

J. T. McMillan Co. — St. Clair and Spring Sts. Railroad, Chicago, 
St. Paul, Minneapolis & Omaha. A corporation. Capital, $600,000; 
issued, $485,000. Stockholders. 112. President, J. T. McMillan; 
Vice-President, Mrs. Annie McMillan; Secretary and Treasurer, My- 
ron McMillan; General Superintendent, R. Seastrand. Employes, 225. 
Codes — Cross and Robinson. Hogs, 4,500. Sausage — Fresh, smoked 
and summer. By-Products — Dried blood and tankage. Government 
inspection. Refrigeration — One 120 and one 6S-ton Vilter; direct 
expansion. Five tons ice daily. Boiler capacity, 300 H. P. Trade 
Marks — "Family Seal," "Paragon" and "Wheatland." Also exports. 

WINONA 
Interstate Packing Co. — Railroads, Chicago, Burlington & Qiiincy, 
Chicago, Milwaukee & St. Paul and Chicago & North Western. A 
corporation. Capital, $700,000. President, P. A. Jacobson; Vice- 
President, W. L. Gregson; Secretary and Treasurer, G. T. Rohvycder; 
Assistant Secretary and Treasurer, C. P. Fehring; General Manager, P. 
A. Jacobson. Employes, 175. Codes — Cross and Robinson. Cattle, 
200; hogs, 6,000; sheep, 500. Sausage — Fresh and smoked. By-Prod- 
ucts — Dried blood, tankage, hog and chicken feed. Government 
inspection. Refrigeration — 225-ton Wolf-Linde; 15-ton Remington at 
Minneapolis branch. Boiler capacity, 400 H. P. Trade Marks — 
"Bell," "Interstate," "Winona," "North Star" and "Acme." Branch 
House — Minneapolis, Minn. Also exports. 

Winona Packing & Soap Co. Partnership — Benj. J. Kaiser and 
Walter C. Kaiser. 



Lang Packing Co. 



MISSISSIPPI 



COLLINS 
Wood-Canfield Company. 

GREENWOOD 
Farmers' Meat Packing Company. 

GREENVILLE 
Greenville Abattoir Company. 

JACKSON 
Sam Raines. 
Geo. Gramp. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— MISSOURI 327 

MISSOURI 

CHILLICOTHE 
Boehner's Slaughter House. 

COLUMBIA 
Hetzler Packing Co. — 708 Broadway. Railroad, Missouri, Kansas 
& Texas. A corporation. Capital, $150,000; issued, $150,000. Stock- 
holders, 23. President, W. J. Hetzler; Vice-President, J. P. Hetzler; 
Secretary, S. F. Conley; Treasurer, J. P. Hetzler. Employes, 45. 
Hogs, 50. Sausage — Fresh, smoked and summer. Refrigeration — 100- 
ton York and 60-ton De La Vergne; direct expansion; 50 to 70 tons 
ice daily. Boiler capacity, 600 H. P. Trade Marks — Hams, "Old Log 
Cabin"; bacon, "Honey Suckle"; lard, "White Clover." Retail Mar- 
kets — Two at Columbia, Mo. 

EDINA 



Krueger Packing Co. 
Hannibal Packing Co. 



HANNIBAL 
JOPLIN 



Boyd, Pipkin & Neal. 
Trecker Bros. 

KANSAS CITY 

(See Kansas City, Kansas.) 

KIRKSVILLE 

A. J. Burk Meat Company. 

MARYSVILLE 

Forsyth Packing Co. 

ST. JOSEPH 

Armour & Company. (See Chicago.) 

Morris & Company. (See Chicago.) ? 

Seitz Packing & Mfg. Co.— Garfield Ave., 15th to 16th Sts. Rail- 
road, Atchison, Topeka & Santa Fe. A corporation. Capital, $50,000. 
Stockholders, 4. President, A. J. Seitz; Secretary, Henry J. 
Glaser; Treasurer, Max A. Mang; General Manager, A. J. 
Seitz; General Superintendent, Max A. Mang; Sales Manager, Henry 
J. Glaser. Employes, 45. Cattle, 200; hogs, 500. Sausage — Fresh and 
smoked. By-Products — Tankage, hog and chicken feed and fertilizer. 
Refrigeration — 10-ton Brecht and 50-ton Wolf-Linde; direct expan- 
sion and brine circulating. Boiler capacity, 180 H. P.; electric motor, 
114 H. P. Trade Marks — "Best Products," "Lovers' Lane Brand" and 
"Seico Brand." 

Swift & Company. (See Chicago.) 
ST. LOUIS 

American Packing Co. — 3842 Garfield Ave. A corporation. Capi- 
tal, $350,000; issued, $300,000. Stockholders, 90. President, Wm. G. 
Mueller; Vice-President, Edw. Olszewski; Secretary and Treasurer, 
Eugene F. Olszewski; General Manager, Karl Heim; Sales Manager, 
Chas. W. Honegger. Employes, 135. Cattle, 150; hogs, 1,500; sheep, 
50. Sausage — Fresh, smoked and summer. By-Products — Tankage, 
hog and chicken feed. Refrigeration — 50-ton Ruemmeli-Dawley; brine 
circulating. Boiler capacity, 300 H. P. 

Figures on cattle, hogs and sheeo indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



328 THE PACKERS' ENCYCLOPEDIA 

ST. LOUIS 
Banner Packing Company — 135 Russell Ave. Railroad, Missouri 
Pacific. A corporation. Capital, $300,000; issued, $225,000. Stock- 
holders, 22. President, John Feldwisch; Vice-President. Henry 
Schrefif; Secretary, Rich. Pechmann; Treasurer, Geo. F. Brueggemann. 
Employes, 38. Cattle, 200; hogs, 600; sheep, 100. Sausage — Fresh 
and smoked. By-Products — Tankage. Refrigeration — 20-ton Ameri- 
can and 20-ton Consolidated; direct expansion. Boiler capacity, 
500 H. P. 

J. H. Belz Provision Co. — 3601 S. Broadway. Railroad, Manu- 
facturers Railway Co. A corporation. Capital, $200,000; issued, $200,- 
000. Slockholders, 3. President, John H. Belz; Vice-President, H. A. 
Belz; Secretary, A. von Brunn; General Manager, J. H. Belz. Em- 
ployes, 150. Cattle, 200; hogs, 2,000; sheep, 50. Sausage — Fresh, 
smoked and summer. By-Products — Tankage, hog and chicken feed. 
Government inspection. Refrigeration — 75-ton Maynard and 25-ton 
Wolf-Linde; direct expansion. Boiler capacity, 800 H. P. Trade 
Mark — "Belz Brand." Retail Market — One at plant. 

John Bettendorf— 1730 S. 9th St. 

Carondelet Packing Company — 8000 Ivory St. 

Cox & Gordon Packing Co. — 1019 S. 3rd St. Railroads, Missouri 
Pacific and Iron Mountain. Corporation. Capital, $250,000. Stock- 
holders, 9. President, Chas. A. Cox; Vice-President and Treasurer, 
Sam Gordon; Secretary, Whitman B. Daniels. Employes, 65. Codes 
— Cross and Robinson. Government inspection. Boiler capacity, 
270 H. P. Trade Marks — "Missouri" brand hams and bacon, "C & G" 
brand lard. 

Gerst Brothers. 

F. W. Haas Provision Company. 

Hail Packing Co. — 2216 La Salle St. Railroad, Missouri Pacific. 
A corporation. Capital, $500,000; issued, $500,000. President, Geo. 
L. Heil; Vice-President, Geo. L. Lauth; Secretary, Geo. L. Lauth; 
Treasurer, Geo. L. Heil; Sales Manager, Eugene L^rban. Code — Cross. 
Cattle, 150; hogs, 3,000. Sausage — Fresh, smoked and summer. By- 
Products — Tankage. Government inspection. Refrigeration — One 
100-ton Frick and one 50-ton Ball; brine circulating and direct expan- 
sion. Boiler capacity, 1,000 H. P. Also exports. Employes, 200. 

Kehr Packing Company. 

Hy. Klockmann — 4222 Natural Bridge Road. 

Knapp Packing Company. 

Krey Packing Co. — 2100 Bremen Ave. A corporation. Capital, 
$990,000; issued, $990,000. President, Fred Krey; Secretary, H. W. 
Wahlert: Treasurer. C. G. Breier. Emoloyes, 500. Stockholders, 21. 
Codes — Cross, Bentley's, A. B. C, 5th, Robinson, Utility; Utility live- 
stock and private; code word, "Krey-St. Louis." Cattle, 400; hogs, 
'12,000. Sausage — Fresh and smoked. By-Products — Dried blood, tank- 
age and hog feed. Government inspection. Refrigeration — One 250 
and two 60-ton Ball; direct expansion with fan system. Boiler capac- 
ity, 900 H. P. Trade Marks — "Xray" and "Pride" brands. Also 
exports. 

Kruckemeyer's Sons. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PA CKERS—MISSO URI 329 

Laclede Packing Company — 2025 Shenandoah Ave. 

Morris & Company. (See Chicago.) 

Remley Packing Compamy — 8201 Olive Street, Clayton, St. Louis 
County. 

St. Louis Independent Packing Co. — 3817 Chouteau Ave. Rail- 
road, Missouri Pacific. A corporation. Capital, $3,500,000; issued, 
$3,500,000. President, Gustave Bischoff, Sr.; Vice-President, Gustave 
Bischoff, Jr.; Secretary and Treasurer, L. E. Dennig; General Mana- 
ger, Gustave Bischofif; Beef Department Manager, W. W. Krenning. 
Codes— Cross, Griffin, Utility, and A. B. C, 5th edition. Cattle, 3,000; 
hogs, 20,000; sheep, 500. Sausage — Fresh, smoked and summer. By- 
products — Dried blood, tankage and hog feed. Government inspec- 
tion. Refrigeration — One 600-ton Ruemmeli, one 450-ton American 
and one 350-ton York; direct expansion; 60 tons ice daily. Boiler 
capacity, 3,400 H. P. Trade Marks — Hams, "Independent"; bacon, 
"Independent," and lard, "Rock Springs." Branch Houses — 6349 
East Station Street, Pittsburgh, Pa. Also exports. 

Sartorius Provision Company — 2734 Arsenal St. 

Wm. Schmidt — 7511 Michigan Ave. 

Seiloff Packing Co. — 4319-39 Natural Bridge Ave. A corpora- 
tion. Capital, $400,000; issued, $350,000. Stockholders, 60. President, 
Emil Seiloff; Vice-President, Geo. Hohmann; Secretary, Simon 
Zeitler; Treasurer, Simon Zeitler; General Manager, Emil Seiloff; 
General Superintendent, Simon Zeitler. Employes, 125. Cattle, 175; 
hogs, 2,400; sheep, 50; calves, 100. Sausage — Fresh, smoked and sum- 
mer. Refrigeration — Two 12^ and one 32-ton York; brine circulating 
and direct expansion. Boiler capacity, 200 H. P. Trade Mark — "Honey- 
Dew^." Retail Market — One at 4339 Natural Bridge Avenue, St. 
Louis. 

Swift & Company — 3919 Papin St. (See Chicago.) 

Waldeck Packing Co. — Montrose and La Salle Sts. Branch of 
St. Louis Independent Packing Company. General Manager, J. C. 
C. Waldeck. Government inspection. Refrip^eration — One 150-ton 
Ball, one 65-ton York, one 40-ton Menard and one 25-ton Feather- 
stone; brine circulating; 50 tons ice daily. Boiler capacity, 600 H. P. 
Trade Mark— "Waldeck." 

SIKESTON 
Walpole Packing Co. 

SPRINGFIELD 

Welsh Packing Co. — Box 56, So. Side Station. Railroad, Frisco. 
A corporation. Capital, $200,000; issued, $200,000. Stockholders, 22. 
President, Thos. N. Welsh; Vice-President, Ed. V. Williams; Secre- 
tary, Thos. J. Glynn; Treasurer, L. C. Kennedy; General Manager, 
Thos. J. Glynn; General Superintendent, J. J. Glynn. Employes, 45. 
Cattle, 75; hogs, 600; sheep, 25. Sausage — Fresh, smoked and summer. 
By-Products — Dried blood, tankage and hog feed. Refrigeration — 50- 
ton United Iron Works and 25-ton York; direct expansion. Boiler 
capacity, 80 H. P. Trade Marks — Hams, "Ozark"; bacon, "Ozark"; 
lard, "Ozark" and "Special." 

Tegarden Packing Co. 

Banfield Packing Co. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



330 THE PACKERS' ENCYCLOPEDIA 

TIPTON 
White's Market. Railroad, Missouri Pacific. Individual owner- 
ship. Employes, 5. Cattle, 25; hogs, 20; sheep, 6. Sausage — Fresh 
and smoked. Retail Markets— One in Tipton. 
WEST PLAINS 
Southern Packing Company — Pork packers and sausage manu- 
facturers. 

West Plains Serum Co. — Springfield Road. 

MONTANA 

BILLINGS 
- Crosser's Meat Co. 

Yellowstone Packing Company — Meat packers and provisioners. 
Capital, $1,250,000; issued, $772,000. President and General Man- 
ager, John B. Henderson; Vice-President, Freeman Philbrick; Sec- 
retary, O. F. Goddard; Treasurer, Richey Young. Trade Marks — 
"Old Faithful" and "Yellowstone" hams, bacon, lard. Government 
inspection. 

BUTTE 
Hansen Packing Company — A corporation. President and Gen- 
eral Manager, Walter Hansen; Secretary, Minnie Hansen. 

GREAT FALLS 
Great Falls Meat Co. — 310 Central Ave. Railroad, Great North- 
ern and Chicago, Milwaukee & St. Paul. A corporation. Capital, 
$150,000. Stockholders, 4. President, H. P. Brown; Vice-President, 
F. B. Brown; Secretary, C. N. Dickinson. 

HAVRE 
J. G. Pedersen & Co.— 216 1st St. A corporation. Capital, $50,000; 
issued, $16,000. Stockholders, 4. President, J. G. Pedersen; Vice- 
President, Paul F. Krezelak; Secretary, E. F. Alontgomery; Treas- 
urer, E. F. Montgomery; General Manager, J. G. Pedersen. Em- 
ployes, 20. Cattle, 50; hogs, 100; sheep, 100. Sausage — Fresh, 
smoked and summer. Refrigeration — 8-ton Niebling; direct expan- 
sion. Trade Mark — "Woodside." Retail Markets — Pioneer Market 
and Gerry Market, East Havre, Mont.; Pioneer Groc. Co., Havre, 
Mont. 

HELENA 

Northwestern Packing Co. — Railroad, East Helena. A corpora- 
tion. Capital, $400,000; issued, $100,000. President, O. A. Anderson; 
Vice-President, Andrew Boyd; Secretary and Treasurer, Claude C. 
Hay. 

LIVINGSTON 

Retallick & Baumgart — 112 S. Main St. Partnership. Employes, 
4. Cattle, 25; hogs, 50; sheep, 15. Sausage — Fresh, smoked. Refrig- 
eration — 5-ton Brecht; direct expansion. Boiler capacity, 8 H. P. 
Retail Market at Livingston, Mont. 

NEBRASKA 

GRAND ISLAND 
K. W. H. Company. (Successors to Loup Valley Packing Co.) 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



I 



PACKERS— NEBRASKA 331 

HASTINGS 
Kauf & Rinderspacher Co. — 613 W. 2nd St. Railroad, Chicago, 
Burlington & Quincy. A corporation. Capital, $150,000; issued, $100,- 
000. Stockholders, 5. President, W. J. Rinderspacher; Vice-President, 
August Rinderspacher; Secretary and Treasurer, George Rinders- 
pacher. Employes, 40. Cattle, 300; hogs, 600. Sausage — Fresh, smoked 
and summer. Refrigeration — Two 8-ton Brecht and 14-ton York; brine 
circulating. Boiler capacity, 80 H. P. Trade Mark — "Countrymaid." 

LINCOLN 
Lincoln Packing Co. — 320 N St. Railroad, Chicago, Burlington 
& Quincy. A corporation. Capital, $300,000; issued, $139,500. Stock- 
holders, 14. President, V. E. McArthur; Vice-President, T. M. 
Madden; Secretary, J. P. Murphy; General Manager, T. M. Madden; 
General Superintendent, W. A. Mechling. Employes, 45. Cattle, 
350; hogs, 550. Sausage — Fresh and smoked. Refrigeration — 75 and 
50-ton Vilter; brine circulating and brine spray systems. Boiler 
capacity, 175 H. P. Trade Mark — "Lancaster." 

Weiler Packing Company — 214 N. 10th St. Individual ownership. 
Employes, 7. Cattle, 30; hogs, 50; sheep, 5. Sausage — Fresh, smoked 
and summer. Refrigeration — 2-ton Baker; direct expansion. Boiler 
capacity, 100 H. P. 

NEBRASKA CITY 

Morton-Gregson Company — Railroad, Chicago, Burlington & 
Quincy. A corporation. Capital, $500,000; issued, $350,000. Stock- 
holders, 2. President, C. F. Burrell; Vice-President, C. M. Aldrich; 
Secretary, H. B. Goff; Treasurer, F. J. Penn; General Manager, 
C. M. Aldrich; General Superintendent, E. F. Williams. Employes, 450. 
Codes — Private; code word, "Gregmore." Hogs, 7,500. Sausage — Fresh 
and smoked. By-Products — Dried blood, tankage, hog feed, hog hair and 
casings. Government inspection. Refrigeration — 75-ton De La Vergne, 
50-ton Vilter, 75-ton Wolf-Linde and 100-ton Wolf-Linde; direct exoan- 
sion and brine circulating. Boiler capacity, 1,800 H. P. Trade Marks — 
Hams, "Certified," "Otoe," "Red Top," "White Breast," and "Coupon"; 
bacon, "Certified," "Otoe," "Red Top," "White Breast," and "Coupon"; 
lard, "Certified," "Laurel," and "Coupon." Branch House— Philadel- 
phia, Penn. Also exports. 

OMAHA 

Dold Packing Co. — 27th and Y Sts. Railroad, Union Pacific. A 
corporation. Capital, $1,000,000; issued, $1,000,000. President, T. C 
Dold; Vice-Presidents, R. S. and J. P. Dold; Secretary, P. O. Rial; 
Treasurer, J. L. Carson; General Manager, R. S. Dold; Genera) 
Superintendent, J. J. Cuff. Employes, 1,000. Codes — Cross-Yopps, 
Western Union and A. B. C, 5th; code word, "Doldqual." Cattle, 500; 
hogs, 2,500; sheep, 1,000; calves, 500. Sausage — Fresh and smoked. 
By-Products — Dried blood> tankage, liog and chicken feed and 
greases. Government inspection. Refrigeration — One York and one 
De La Vergne, total tonnage 650; brine circulating, direct expansion 
and brine spray system; 40 tons ice daily. Boiler capacity, 1,000 
H. P. Trade Marks — Hams, "Niagara" and "Sterling"; bacon, 
"Niagara" and "Sterling"; lard, "Niagara" and "White Rose"; com- 
pound, "Sterling." Branch Houses — 215 N. Green St., Chicago, 111., 
and 107-9 S. Front St., Memphis, Tenn. Also exports. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



332 THE PACKERS' ENCYCLOPEDIA 

OMAHA 
Armour & Company — South Side Station. (See Chicago.) 
Higgins Packing Co.— 36th and L Sts. Railroad, Chicago, Bur- 
lington & Quincy. A corporation. Capital, $5,000,000; issued. $910,803. 
Stockholders, 1,100. President, Walter V. Hoagland; Vice-President, 
Florian Fuchs; Secretary and Treasurer, E. E. Howell; General Man- 
ager, John W. Pepperdine; General Superintendent, G. C. Pironnet. 
Employes, 75. Codes— Cross. Cattle, 300; hogs, 2,000; sheep, 200. 
Sausage — Fresh, smoked and summer. Bv-Products — Dried blood, 
tankage, hog and chicken feed. Government inspection. Refrigera- 
tion — 25, 15 and 10-ton Baker; direct expansion; 25 tons ice daily. 
Boiler capacity, 40 H. P. Trade Marks — "Higgins Special Dry Cured 
Bacon," "Midvale Sweet Pickle," "Okay," "Security," and "Mascot 
Brand." Branch house — Alissouri Valley, Iowa. 
Hoffman Brothers. 

Midwest Packing Co. — 26th and P Sts. Railroads. Union Pacific 
and Missouri Pacific. Partnership, J. P. Mailender and J. S. Hoffman. 
Employes, 8. Cattle, 100; hogs, 50; sheep, 10. Sausage — Fresh and 
smoked. By-Products — Tankage. City inspection. 

Morris & Company— 29th and O Sts. (See Chicago.) 
Omaha Packing Company — Branch plant. (See Chicago.) 
Skinner Packing Co. — 12th and Douglas Sts. A corporation. 
Capital, $8,000,000; issued, $7,250,000. Stockholders, 4,000. President, 
Keith Neville; Vice-President, Robert Gilmore; Secretary and 
Treasurer, D. C. Robertson; General Manager, Iveith Neville. Gov- 
ernment inspection. Trade Marks — "Skinners." NOTE: This com- 
pany's plant is leased to Dold Packing Company. Omaha, Neb. 

Swift & Company— 27th and Q Sts., South Side Station. (See 
Chicago.) 

NEW JERSEY 

CAMDEN 

A. Schlorer & Sons — 800 Chestnut St. A corporation. Capital, 
$250,000; issued, $99,300. Stockholders, 4. President, Adam Schlorer; 
Vice-President, John A. Schlorer; Secretary, Wm. E. Schlorer; Treas- 
urer, John A. Schlorer; General Manager, John A. Schlorer. Em- 
ployes, 20. Cattle, 90; sheep, 100. By-Products — Tankage. Refrig- 
eration — 12-ton York; direct expansion. Boiler capacity, 50 H. P. 
Retail Market — 800 Chestnut St., Camden. 

HARRISON 

Swift & Company. (See Chicago.) 

JERSEY CITY 

Armour & Company — 324 Seventeenth St. (See Chicago.) 

Brainard Bros. — 15 Exchange Place. 

H. Heilbrunn Co. — Foot of Sixth St. 

Thos. A. Hughes Co. — Exchange Place. 

Jersey City Stock Yards Co.— Foot of 6th St. Railroads, Penn- 
sylvania, Erie, New York Central and Lehigh Valley. A corporation. 
Capital, $500,000; issued, $500,000. Stockholders, 7. President, R. C. 
Bonham; Secretary, F. A. Cassidy; Treasurer, H. L. Pope; General 
Manager, R. C. Bonham; Superintendent, F. N. Greenlaw; Traffic 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— NEW JERSEY 333 

Manager, F. A. Cassidy. Cattle, 400; hogs, 20,000; sheep, 10,000. By- 
products — Tankage, hides, calf skins, lard, tallow and grease. Gov- 
ernment inspection. Refrigeration — 150-ton York; brine circulating 
and brine spray systems. Boiler capacity, 815 H. P. 

Swift & Company— 154 Ninth St. (See Chicago.) 

Nagle Packing Co. — 681-691 Henderson St. Railroad, Delaware 
Lackawanna & Western, Hoboken. A corporation. Capital, $500,000; 
issued, $500,000. Stockholders, 4. President, M. H. Nagle; Vice- 
President, E. A. Cudahy, Jr.; Secretary, A. W. Anderson; Treasurer, J. 

E. Wagner; Plant Manager, L. F. Gerber. Employes, 300. Codes — Utility 
and Griffiths. Cattle, 1,500; sheep, 5,000; calves, 1,000. By-Products— 
Oils, fertilizers, tallows, wools and fats. Government inspection. Refrig- 
eration — 130-ton Vilter, brine spray system. Boiler capacity, 300 H. P. 
Trade Marks — "Henderson Brand Extra Oleo Oil," and "Palisade Brand 
Oleo Oil." Branch houses — Hoboken, N. J., and Detroit, Mich. Also 
exports. 

NEWARK 

Bimbler Company — 30 Plane St. Railroads, Erie, Delaware 
Lackawanna & Western and Pennsylvania. A corporation. Capital, 
$25,000; issued, $25,000. Stockholders, 10. President, James A. 
Brady; Vice-Presidents, George J. Edwards and R. B. Neff; Secretary 
and Treasurer, E. W. Meyer; General Manager. James A. Brady; 
General Superintendent, James T. Boyle. Employes, 150. Code — 
Utility. Hogs, 20,000. By-Products — Grease, casings and hair. Gov- 
ernment inspection. Also exports. Slaughterers only. 

A, Fink & Sons — 810 Frelinghuysen Ave. Railroad, Pennsylvania. 
A corporation. Capital, $1,000,000; issued, $331,000. Stockholders, 68. 
President, August C. Fink; Vice-President, Adolph Fink; Secretary, 
Louis F. Keller; Treasurer, August C. Fink; General Manager, Louis 

F. Keller. Employes, 350. Codes — Cross and Utility; code word, 
"Finkco." Cattle, 200; hogs, 5,000. Sausage — Fresh and smoked. Bv- 
Products — Greases, dried blood, tankage and hair. Government inspec- 
tion. Refrigeration — 100-ton De La Vergne, 35-ton Vilter and 35-ton 
Ruemmeli-Dawley; brine circulating, direct expansion and brine spray 
systems; manufactures ice. Boiler capacity, 650 H. P. Trade Marks — 
Harris, bacon and lard, "Finkco Brand"; "Superior Quality." Retail 
Market — 127 Belmont Ave., Newark, N. J. Also exports. 

Schloss, Held & Schloss — Ft. of Astor St. Railroad, Pennsylvania. 
Individual ownership. General Manager and Superintendent, Leo 
Schloss; H. Singer, Accountant. Employes, 40. Cattle. 100; sheep, 
2,000. Government inspection. By-Products — Tankage. Boiler capac- 
ity, 30 H. P. 

Swift & Company — Harrison Ave., Kearney Station. (See 
Chicago.) 

NEW BRUNSWICK 
H. Keller. 

PASSAIC 

Henry Muhs Company — 41 Central Ave., cor. Monroe St. 
A corDoration. Capital, $500,000. President, Henry C. Muhs; Vice- 
President, Geo. Muhs, Sr. ; Secretary and Treasurer, Herbert Rumsey. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



334 THE PACKERS' ENCYCLOPEDIA 

PATERSON 

D. FuUerton & Co. — 306 River St. Railroad, Erie. A corpora- 
tion. Capital, $200,000; issued, $200,000. Stockholders, 7. President, 
Emmons T. Fullerton; Vice-President, David Fullerton; Secretary, 
Emmons P. Fullerton; Treasurer, Ethelbert G. Fullerton; General 
Manager, Ethelbert G. Fullerton; General Superintendent, Ethelbert 
G. Fullerton; Manager Packing Department, L. T. Cook. Employes, 
100. Codes— The Utility Live Stock Cipher. Cattle, 100; hogs, 1,000; 
sheep, 100. Sausage — Fresh, smoked and summer. By-Products — 
Dried blood, tankage and inedible tallow. Government inspection. 
Refrigeration — 30-ton Vesterdahl, 25-ton Ball and 15-ton Vesterdahl; 
direct expansion. Boiler capacity, 450 H. P. Trade Marks — Hams, 
bacon and lard, "Fullcrton's Special." 

WEST HOBOKEN 

Charles R. Miller Company — Secaucus Road. 

NEVADA 

RENO 

Nevada Packing Co. — 4th and Alameda Sts. Railroads, Western 
Pacific and Southern Pacific. A corporation. Capital, $500,000; issued, 
$353,400. Stockholders, 5. President, J. W. Blum; Vice-President, 
F. E. Humphrey; Secretary, Wm. Henderson; General Manager, J. W. 
Blum; General Superintendent, A. Devine. Employes, 120. Code — 
Cross. Cattle, 350; hogs, 1,200; sheep, 2,000. Sausage — Fresh and 
smoked. By-Products — Dried blood, tankage, hog and chicken feed. 
Government inspection. Refrigeration — 35 and 50-ton Vulcan and 80- 
ton Ball; direct expansion; 10 tons ice daily. Boiler capacity, 275 
H. P. 

Reno Supply Co. — 645 Sierra St. 

ELY 

Ely Packing Company — A corporation. Capital, $100,000. Presi- 
dent, W. N. McGill; Secretary and Treasurer, V. J. Carruthers; Gen- 
eral Manager, J. H. Eager. 

FALLON 

Fallon Slaughtering Company. 

GOLDFIELD 

T. & G. Meat Company. 

United Cattle & Packing Company. 

NEW HAMPSHIRE 

GARFIELD 
Joseph Feld Co. 
Alfred Fusco. 

PORTSMOUTH 
Herman A. Brackett — 368 South St. Slaughterers. 

NEW YORK 

ALBANY 
Lewis Newhof & Son — 410 S. Pearl St. Railroad, Delaware & 
Hudson. Partnership. Cattle, 200. By-Products — Tankage and hog 
and chicken feed. Government inspection. Refrigeration — 15-ton 
York. Boiler capacity, 70 H. P. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— NEW YORK 335 

BROOKLYN 

Gotham Packing Co., Inc. — 352 Johnson Ave. A corporation. 
Capital, $100,000; issued, $100,000. President, Leo S. Joseph; Vice- 
President, Samuel Plaut; Secretary, Arthur A. Plosscowe; General 
Manager, Samuel Plaut; General Superintendent, Arthur A. Plosscowe. 
Employes, 30. Cattle, 500. By-Products — Tallow and grease. Gov- 
ernment inspection. Refrigeration — 30-ton York and 20-ton Mayer; 
direct expansion. Boiler capacity, 75 H. P. 

International Provision Company — 33-43 DeGraw St. A corpora- 
tion. Capital, $10,000; issued, $10,000'. President, P. J. Sweeney; 
Vice-President, T. J. Sweeney; Treasurer, E. Patten; General Manager, 
P. J. Sweeney. Employes, 75. Codes — Robinson and A. B. C, 5th 
edition; code word, "Hazelyork." Hogs, 3,000. Government inspec- 
tion. Refrigeration — 150-ton Allen; brine circulation; 10 tons ice 
daily. Boiler capacity, 300 H. P. 

C. Lehmann Packing Co., Inc. — 321 Johnson Ave. Railroad, Long 
Island. A corporation. Capital, $250,000; issued, $250,000. Stock- 
holders, 5. President, Camille Lehmann; Vice-President, Leon Leh- 
mann; Secretary, Florence Lehmann; Treasurer, Maurice Lehmann; 
General Manager, Maurice Lehmann; General Superintendent, Jacob 
Romer. Employes, 15. Cattle, 500. Government inspection. Refrig- 
eration — 16-ton Buffalo; direct expansion. 

Hugo Strauss Packing Co., Inc. — 284 Johnson Ave. Railroad, 
Bushwick Station, Long Island R. R. A corporation. President, 
Philip Valk; Secretary, M. C. Abusa; Treasurer, Hugo Strauss; Gen- 
eral Manager, Philip Valk; General Manager, Max Valk. Employes, 
25. Codes — A. B. C, 5th, Bentley and Lieber; code word, "Philvalk- 
New York." Horses, 200. Sausage — Fresh, smoked and summer. 
By-Products— Hog and chicken feed, dog food, ground bones and 
polished bones. Government inspection. Refrigeration — 12-ton 
Automatic; brine circulating. Packs horse meat products. New 
York office, 305 Broadway. Also exports. 

BUFFALO 

Jacob Dold Packing Co. — 745 William St. Railroad, New York 
Central. A corporation. Capital, $6,000,000; issued, $6,000,000. Presi- 
dent, J. C. Dold; Vice-Presidents, F. W. Dold, J. P. Dold and R. S. 
Dold; Secretary, J. J. Dolphin; Treasurer, J. L. Carson; General Man- 
ager, J. P. Dold; General Superintendent, J. J. Cuff. Employes, 1,800. 
Codes — Cross, Yopps, Western Union, A. B. C, 5th; code word, 
"Doldqual." Cattle, 6,000; hogs, 30,000; sheep, 6,000, at Buffalo plant. 
Cattle, 1,500; hogs, 15,000; sheep, 3,000, at Wichita, Kans., plant. 
Sausage — Fresh and smoked. By-Products — Dried blood, tankage, 
hog and chicken feed, glue and greases. Government inspection. 
Refrigeration — Two Keystone, three Arctic, one Hercules, two Car- 
bondale, totalling 1,070 tons; 45 tons ice daily. Boiler capacity, 3,175 
H. P. Trade Marks — Hams, "Niagara" and "Sterling"; bacon, 
"Niagara" and -"Sterling"; lard, "Niagara" and "White Rose"; com- 
pound, "Sterling." Branch Houses — Wichita, Kansas; Perry and 
East Market St., Buffalo; 245-261 Walton St., Svracuse. N. Y.; 1204-5 
Metz St., Brooklyn, N. Y., 431 Main St., Utica, N. Y.; 77-79 S. Market, 
Boston, Mass., and Matthew St., Liverpool, England. Also exports. 

Figures on cattle, ho^s and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



336 THE PACKERS' ENCYCLOPEDIA 

BUFFALO 

Danahy Packing Co. — 25 Metcalf St. Railroad, New York Central. 
A corporation. Capital, $150,000; issued, $150,000. Stockholders, 5. 
President, John M. Danahy; Vice-Presidents, Arthur T. Danahy and 
Raymond G. Danahy; Secretary, S. Edpar Danahy; General Manager, 
John M. Danahy. Employes, 210. Codes — Cross. Cattle, 250; hogs, 
4,000; sheep and lambs, 1,200. Sausage — Fresh and smoked. By- 
products — Tankage. Government inspection. Refrigeration — 90 and 
60-ton York and 30-ton Case; direct expansion. Trade Marks — 
"Easter Brand" and "Tastefine." Also exports. 

Klinck & Schaller, Inc.— 620-630 Babcock St. Railroad, Erie. A 
corporation. Capital, $185,000; issued, $185,000. Stockholders, 4. 
President, Jacob C. Schaller; Secretary, A. C. Klinck; Treasurer, 
R". L. Klinck; General Manager, R. L. Klinck. Employes, 25. Cattle, 
350; lambs, 1,000. By-Products — Dried blood, tankage, chicken feed 
and tallow. Refrigeration — Two 35-ton Fricks; brine spray system. 
Boiler capacity, 60 H. P. Trade Mark — "Quality First." 

Klinck Packing Co. — G. W. Klinck, Manager. Owned by Allied 
Packers, Inc. (See Chicago.) 

Klinck Bros., Inc.— 588 Howard St. and 107 E. Market St. Part- 
nership; Christian and Charles Klinck. 

Laux & Edbauer — 40 Spencer St. 

Jacob Moschel's Sons, Inc. — 153 Peckham St. A corporation. 
Capital, $75,000; issued, $75,000. President and Treasurer, Charles 
Moschel; Vice-President, Conrad Moschel; Secretary, Louis Moschel. 

Neber &McGill— 16 Hanna St. 

New England Dressed Meat Company — Howard and Babcock 
Sts. (Swift & Company plant.) 

Frank Rausch — ^18 Howard St. 

Edward J. Smith Packing Company — 247 Lewis St. 

Sahlen Packing Co. — 318 Howard St. Co-partnership composed 
of following members of firm: Edw. C. Sahlen, Jos. W. Sahlen, Wm. 
Sahlen, Frank J. Sahlen, Alexander Sahlen, Elizabeth S. Sahlen and 
Jos. Rast. Employes, 50. Codes — Cross. Hogs, 1,500. Sausage — 
Fresh and smoked. By-Products — Dried blood and tankage. Govern- 
ment inspection. Refrigeration — 50-ton Frick and 25-ton Case; direct 
expansion. Boiler capacity, 300 H. P. Trade Mark — "Sahlen." Also 
exports. 

CANAJOHARIE 

Beech-Nut Packing Co. — Church St. Railroad, West Shore. A 
corporation. Capital, $3,000,000; issued, $2,124,500. Stockholders, 700. 
President, Barlett Arkell; Vice-Presidents, F. E. Barbour and 
Edward S. Moore; Secretary, W. C. Arkell; Treasurer, John S. EUi- 
thorp; Superintendent, Col. Davis. Employes, 1,250. Government in- 
spection. Trade Mark — "Beech-Nut." Do not slaughter. Pack meat 
specialties, bacon, etc. 

CHESTER 

Frank J. Murray Co., Inc. — Railroad, Erie. A corporation. Capital, 
$100,000; issued, $75,000. Stockholders, 5. President, Frank J. Murray; 
Vice-President, C. A. Koelsch; Secrctarv, F. T. Murrav; Treasurer, 
C. A. Koelsch. Employes, 15. Cattle, 100; hocrs, 250; sheen. 250. By- 
Products — Dried blood and tankage. Government inspection. Refrig- 
eration — 15-ton York; brine circulating. Boiler capacity, 40 H. P. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— NEW YORK 337 

HUDSON 

C. A. Van Deusen Co. — 13-23 North 7th St. A corporation. Capi- 
tal, $120,000; issued, $81,300. Stockholders, 8. President, Charles A. 
Van Deusen; Vice-President, Leslie M. Van Deusen; Secretary, C. 
Werter Van Deusen; Treasurer, D. H. Van Deusen. Employes, 40. 
Sausage — Fresh and smoked. Do not slaughter. Wholesale curers 
and sausage makers. Government inspection. Refrigeration — 10-ton 
Carbondale. 

KINGSTON 

Jacob Forst Packing Co. — Partnership. J. & M. B. Forst. Capital 
$250,000. 

NEW YORK CITY 

Allied Packers, Inc. — Owned by Allied Packers, Inc. (See 
Chicago.) 

Armour & Co. — 39th St. and 11th Ave. (See Chicago.) 

F. A. Ferris & Co., Inc.— 262-272 Mott St. A corporation. Presi- 
dent, F. A. Ferris, Jr.; Vice-Presidents, E. S. Hand and W. P. Uhler; 
Secretary, Merritt L. Stewart; Treasurer, Harris H. Uhler; Plant 
Superintendent, W. P. Uhler. Government inspection. Trade Mark — 
— "Ferris." Cure hams and bacon. 

Figge & Hutwelker Co., Inc.— 621-7 W. 40th St. A corporation. 
Capital, $100,000. President and Treasurer, Frederick Figge; Vice- 
President, Charles Hutwelker; Secretary, Alexander H. Figge. Pork 

Thomas Halligan— 549 W. 40th St. Individual. Sheep, 1,000. 
Government inspection. Refrigeration — Rents cooler space for 300 
lambs. Only, slaughters lambs. 

A. Lester Heyer — 318-320 East 39th St. Individual ownership. 
Government inspection. Refrigeration — 20-ton Voss; brine circulat- 
ing. Pork packer. 

New York Butchers' Dressed Meat Co. — 495 11th Ave. Railroad, 
New York Central. A corporation. Owned by Armour & Co. Capi- 
tal, $2,000,000; issued, :<^,000,000. President, Frederick Joseph; Vice- 
President, Leo S. Joseph; Secretary, Edward Bacon; Treasurer, 
Frederick Croll; General Manager, Leo S. Joseph; General Superin- 
tendent, Alfred Fryatt. Employes, 550. Codes used — Armours. 
Cattle, 3,360; sheep, 7,200; calves, 3,000. By-Products— Tankage, 
oleo oil, oleo stearine and tallow. Government inspection. Refrigera- 
tion — 100 and two 150-ton Vilter; brine spray system. Boiler capac- 
ity, 1,468 H. P. Also exports. 

Robe & Brother — 527 West 36th St. A corporation. President, 
Chas. Rohe; Vice-President, A. T. Rohe; Secretary, Wm. Rohe; 
Treasurer, O. F. Rohe. Pork packers. Also export. 

J. W. & P. Scanlan, Inc.— 613-619 West 40th St. A corporation. 
Capital, $75,000; issued, $75,000. Stockholders, 16. President, Harry 
Scanlan; Vice-President, J. H. Scanlan; Secretary, O. F. England; 
Treasurer, M. E. Scanlan; General Manager, Harry Scanlan: General 
Superintendent, F. O. Sullivan. Employes, 109. Sheep, 5,000. Gov- 
ernment inspection. Refrigeration — 75-ton De La Vergne and 20-ton 
York; direct expansion. Boiler capacity, 300 H. P. Branch Houses — 
169 Fort Greene Place, Brooklyn, and 14-16 Thompson St., New York 
City. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



338 THE PACKERS' ENCYCLOPEDIA ' 

NEW YORK CITY 
Joseph Stern & Sons, Inc. — 616 W. 40th St. A corporation. Capi- 
tal, $3,000,000; issued, $3,000,000. President, F. L. Bisbee; Vice-Presi- 
dent, J. H. Burns; Secretary and Treasurer, M. E. Smith; Assistant 
Secretary, E. C. Hartman; General Manager, F. L. Bisbee; General 
Superintendent, M. S. Mandle. Employes, 800. Codes — Scotts, Bentley, 
Liebers, W. U., A. B. C, 5th; code word, "Jostern." Cattle, 2,000; hogs, 
12,000; calves, 1,000. Sausage — Fresh, smoked and summer. By-Prod- 
ucts — Dried blood, tankage, oleo oil, prime oleo stearine, tallows, 
greases, hides and cattle tails. Government inspection. Refrigeration 
— 500-ton De La Vergne; direct expansion. Boiler capacity, 1,050 H. P. 
Trade Marks — Sausage, "Foresthill" and "Anchor." Also exports. 

Strauss & Adler— 607-11 W. 40th St. Beef butchers. 
- Swift & Company — 778 First Ave. (See Chicago.) 

United Dressed Beef Co. of New Y'ork — 778 First Ave. A cor- 
poration. Capital, $3,000,000. President, Walter Blumenthal; Vice- 
President and Treasurer, Irving Blumenthal; Secretary, Martin 
Rothschild. Slaughterers, packers, manufacturers of oleo oil, tallow, 
tankage and blood and cured meats. Government inspection. Also 
exports. 

Wilson & Co. — 45th and First Ave. (See Chicago.) 
PINE PLAINS 

Roy W. Pulver. 

ROCHESTER 

Rochester Packing Company, Inc. — Maple St. Railroad, New 
York Central and Hudson River. A corporation. Capital, $500,000; 
issued, $379,800. Stockholders, 40. _ President, Frederick M. 
Tobin; Vice-President and General Superintendent, O. E. Espey; Sec- 
retary, P. J. Vacth, Jr.; Treasurer, J. J. Burke; General Manager, 
Frederick M. Tobin. Employes, 112. Hogs, 1,500. Sausage — Fresh 
and smoked. Refrigeration— 60 and 35-ton York; direct expansion; 
10 tons ice daily.. Boiler capacity, 275 H. P. 

Rochester Abattoir Co. — Kerr St. Owner, Joseph Amdoursky. 
SCHENECTADY 

Miller Bros. — Slaughterers. 

SYRACUSE 

A. C. Hofmann & Sons— 301-327 Free St. Railroads, New York 
Central, West Shore. A corporation. Capital, $500,000. Stockholders, 3. 
President and General Manager, A. C. Hofmann, Jr.; Treasurer and 
Assistant Manager, N. L. Hofmann; Secretary and Sales Manager, 
T. P. Considine. Employes, 60. Cattle, 100; hogs, 1,000. Sausage — 
Fresh and smoked. By-Products — Dried blood and tankage. City 
inspection. Refrigeration — 30-ton Automatic, 75-ton Carbondale. 
Boiler capacity, 200 H. P. Trade Marks — ^"Peerless" and "Diamond H." 

TONAWANDA 
Schwinger Packing Co. 
H. S. Golde Packing Co. 

TROY 
Greylock Packing Co. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— NEW YORK 339 

UTICA 

C. A. Durr Packing Co., Inc. — A corporation. Capital, $1,000,000. 
President, Herman A. Amberg-; Vice-President, Albert C. Durr; 
Secretary, Jacob F. Ammann; Treasurer, John M. Snyder. 

Spath Bros. — Canal St. 

Jutz & Pfluke Packing Co., Inc. — Foot of Schuyler St. Railroad, 
New York Central. A corporation. Capital, $100,000; issued, $55,100. 
Stockholders, 5. President, L. M. Pfluke; Vice-President, Anton Jutz; 
Secretary, N. J. Dilker; Treasurer, G. A. Hoetzer; General Manager, 
L. M. Pfluke. Employes, 25. Hogs, 300; lambs, 75; cattle, 30; calves, 
25. Sausage — Fresh and smoked. Refrigeration — 12-ton York; direct 
expansion. Boiler capacity, 35 H. P. 

YONKERS 

Siebert Bros. 

NEW MEXICO 

KOEHLER 

Blossburg Merc. Company — Railroad, Koehler Junction. A corpo- 
ration. General Manager, A. W. Wildenstein. Cattle, 100; hogs, 200. 
Sausage — Fresh and smoked. Refrigeration — 40-ton Huettemann & 
Cramer; brine circulating system. Retail Markets — Koehler, Brilliant, 
Gardiner, Van Houter and Sugarite, New Mexico. 

NORTH CAROLINA 

ASHEVILLE 

Asheville Packing Company — 428 Depot St. Partnership. Gen- 
eral Manager, F. Zimmerman. Railroad, Southern. Cattle, 100; hogs, 
20; sheep, 12. By-Products — Dried blood and tankage. Refrigeration 
— 8-ton Brecht; direct expansion. 

RALEIGH 

Raleigh Abattoir. 

WILMINGTON 

Cape Fear Packing Co. — Railroad, Atlantic Coast Line. A corpo- 
ration. Capital, $500,000; issued, $400,000. Stockholders, 5. President, 
G. Herbert Smith; Vice-President, J. Corbett; Assistant Secretary, 
D. C. Whitted; Secretary and Treasurer, W. L. Griffith; General Man- 
ager, C. T. Ruhl. Cattle, 180; hogs, 5,000. Sausage— Fresh, smoked 
and summer. By-Products — Dried blood and tankage. Government 
inspection. Refrigeration— Two 20 and one 10-ton York; brine cir- 
culating and direct expansion; 200,000 cu. ft. cold storage capacity. 
Boiler capacity, 300 H. P. Also exports. 

Carolina Packing Co. — Railroad, Atlantic Coast Line. A corpo- 
ration. Capital, $200,000; issued, $72,000. Stockholders, 150. Presi- 
dent, W. W Love; Vice-President, J. W. Brooks; Secretary and 
Treasurer, Milton Calden. Employes, 20. Cattle, 50; hogs, 150; sheep, 
100. Sausage — Fresh, smoked. By-Products — Fertilizer _ tankage. 
Government inspection. Refrigeration — 20-ton York; brine circulating. 
Boiler capacity, 65 H. P. Trade Mark— "Old Hickory." 

WINSTON-SALEM 
Winston-Salem Abattoir Company. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



340 THE PACKERS' ENCYCLOPEDIA 

CHARLOTTE 
Charlotte Packing Company. 

ELIZABETH CITY 
Pasquotank Packing Co. 

NORTH DAKOTA 

WEST FARGO 

Equity Co-Operative Packing Co. — Railroad, Northern Pacific. 
A corporation. Capital, $10,000,000; issued, $2,500,000. Stockholders, 
17,000. President, C. W. Reichert, Carrington; First Vice-President, 
U. L. Burdick, Williston; Second Vice-President, John L. Mikklethun, 
Wimbledon; Third Vice-President, C. P. Peterson, Bisbee; Treasurer, 
George Brastrup, Courtenay. Employes, 255. Codes — Cross. Cattle, 
1,500; hogs, 5,000; sheep, 500. Sausage — Fresh, smoked, summer. 
By-Products — Dried blood and tankage. Government inspection. 
Refrigeration — 75-ton Vogt; absorption system; brine spray system; 
25 tons ice daily. Boiler capacity, 1,200 H. P. Trade Marks — Hams, 
"Fargo" and "Valley" brand; bacon, "Valley" and "Cheyenne" brand; 
lard, "Fargo." Branch Houses — 110 W. Michigan St., Duluth, and 339 
E. Fifth St., St. Paul, Minn. 

GRAND FORKS 

City Abattoir Co. 

Northern Packing Company. 

OHIO 

ATHENS 

F. C. Stedman Company — A corporation. Capital, $1,000,000; is- 
sued, $600,000. President, J. H. Winder; Vice-President, A. C. Russi; 
Secretary and Treasurer, R. E. Slaughter. 

AKRON 

C. A. Schell Provision Co. — 504 Locust St. Partnership. Presi- 
dent, C. A. Schell; Vice-President, Secretary and Treasurer, Ray C. 
Piero. Employes, 20. Sausage — Fresh and smoked. Wholesale meat 
packers and sausage makers. Refrigeration — 15-ton Arctic; direct 
expansion. Boiler capacity, 50 H. P. Trade Mark — "Shell Brand." 

BELLEVUE 
A. Ruedy — Union Stock Yards. 

Zehner Brothers Packing Co. — A corporation. Capital, $1,000,000. 
President, Charles Zehner; Vice-President, W. C. Carr; Secretary and 
Treasurer, Carl Zehner. 

BEREA 



J. N. Curtis & Son. 
Dobbins & Geiger.. 



BUCYRUS 



CANTON 

Canton Provision Co. — Carnahan Ave. and Penn St. A corpora- 
tion. Capital, $500,000. President and General Manager, Curtis N. 
Wade; Vice-President, Frank Wade; Secretary and Treasurer, M. I. 
Rank. 

E. W. Renner & Sons. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— OHIO 341 

CHILLICOTHE 

Tobias Edinger — 11 E. Main St. Railroads, Cincinnati, Hamilton 
& Dayton and Baltimore & Ohio. Owned by Tobias Edinger and five 
sons. General Manager, Tobias Edinger, Jr.; General Superintendent, 
George Edinger. Cattle, 12; hogs, 90; sheep, 10. Sausage — Fresh and 
smoked. By-Products — Dried blood, tankage and fertilizer. Refrig- 
eration — 20-ton Triumph; brine circulating; two tons ice daily. Boiler 
capacity, 135 H. P. Retail Market — One at plant. 

Frank & Charles Hun. 

CINCINNATI 

Jacob Bauer Sons — 2932 Massachusetts Ave. Partnership, Emil 
Bauer, Prop. Employes, 10. Cattle, 100; calves, 125. Government 
inspection. Refrigeration — 12-ton York. 

Butchers' Packing Company — Owned and operated by the E. 
Kahn's Sons Company, Cincinnati, Ohio. 

Cincinnati Abattoir Co. — Spring Grove and Alabama Ave. Rail- 
road, Baltimore & Ohio. A corporation. Capital, $1,750,000; issued, 
$1,350,000. Stockholders, 425. President, Joseph Ryan; Vice-Presi- 
dents, Fred E. Edmonds and Daniel H. Loewenstein; Chairman Board 
of Directors, Michael Ryan; Secretarj^, Fred A. Dietrich; Asst. Secre- 
tary, Henry H. Brockhoff; Treasurer, Chas. R. Hubbard; General 
Sales Manager, A. C. Huneke; General Superintendent, D. H. Loewen- 
stein; General Manager, Michael Ryan. Employes, 900. Codes — 
Cross, Robinson, Griffin, Utility, A. B. C, 5th, and W. U. ; code word, 
"Cinabbat." Cattle, 4,000; hogs, 15,000; sheep, 2,000. Sausage— Fresh, 
smoked and summer. By-Products handled by Joslin-Schmidt Co. 
Government inspection. Refrigeration — 350-ton Ball, two 100-ton 
Triumph, 80-ton York and 80-ton Wolf; brine circulating, direct expan- 
sion and brine spray system. Boiler capacity, 1,600 H. P. Trade 
Marks — Hams, "Pheasant"; bacon, "Imperial Club," "Pheasant" and 
"Queen City"; lard, "Pheasant" and "Imperial Club"; compound, 
"Caco"; canned meats, "Imperial Club," "Pheasant" and "Buckeye." 
Branch Houses — New York City, Ashland and Lexington, Kentucky, 
and Chattanooga, Tenn. Also exports. 

Cincinnati Packing Co. — 2011 Branch St. A corporation. Capi- 
tal, $25,000; issued, $16,700. Stockholders, 6. President, E. J. Schwarz; 
Secretary, D. T. Hackett; Treasurer, Otto Hirschfeld; General Man- 
ager, Otto Hirschfeld, Employes, 4. Codes — Liebers and A. B. C; 
code word, "Nurto." Horses, 30. Government inspection. Refrigera- 
tion — 12-ton Triumph; brine circulating. Also exports. Note — Nature 
of business is killing of horses and pickling of horsemeat. 

G. Ehrhart & Sons. 

Charles A. Freund— 1215 W. Liberty St. Individual ownership. 
Employes, 20. Cattle, 125; hogs, 900. Sausage— Fresh and smoked. 
Government inspection. Refrigeration — 12-ton Frick; brine circulat- 
ing. Boiler capacity, 150 H. P. 

John Hilberg & Sons. 

John Hoffman's Sons Co.— 2162 Colerain Ave. Capital, $150,000; 
issued, $150,000. President, J. A. Wiederstein; Vice-President, Mrs. 
M. Hoffman; Secretary, A. Lammers; Treasurer, Jacob Hoffman. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



342 THE PACKERS' ENCYCLOPEDIA 

CINCINNATI 

Ideal Packing Co. — 2141 Baymiller St. A corporation. Capital, 
$150,000; issued, $150,000. Stockholders, 17. President, Charles 
Hauck; Vice-President and Treasurer, Chas. A. Buehler; Secretary, 
John B. Mueller; General Manager, Charles Hauck. Employes, 70. 
Codes — Cross and Robinson. Cattle, 90; hogs, 1,200. Sausage — Fresh 
and smoked. By-Products — Tankage. Government inspection. Re- 
frigeration — 50 and 37i^-ton Linde and 60-ton Vilter; direct expansion 
and brine circulating; 25 tons ice daily. Boiler capacity, 500 H. P. 
Trade Marks — "Ideal Brand" and "Liberty Brand." 

Gus Juengling — 2871 Massachusetts Ave. Individual ownership, 
Gus Juengling. Employes, 10. Cattle, 150; sheep, 75. Government 
inspection. Refrigeration — 12-ton York. 

E. Kahn's Sons Co. — 517-523 Livingston St. A corporation. 
Capital, $750,000; issued, $438,200. Stockholders, 115. President, 
Louis W. Kahn; Vice-Presidents, Eugene Kahn and Nathan Kahn; 
Secretary, Henry Hellwitz; Treasurer, Albert H. Kahn; Sales Man- 
ager, J. L. Grauman; General Superintendent, E. L. Bertram. Em- 
ployes, 300. Code— Cross. Cattle, 750; hogs, 3,500; sheep, 1,000. 
Sausage — Fresh, smoked and summer. By-Products — Hides, grease, 
tallow, tankage and hog feed. Government inspection. Refrigera- 
tion — 50-ton Featherstone, 40-ton Niebling and 150-ton Frick; brine 
circulating and brine spray. Boiler capacity, 450 H. P. Trade Mark — 
"American Beauty." 

Kroger Grocery & Baking Co. — 817 Main St. A corporation. 
President, B. H. Kroger; Vice-Presidents, W. H. Albers and A. L. 
Nagel; Secretary, Geo. Meiners; Treasurer, B. H. Kroger, Jr.; Gen- 
eral Manager, A. L. Nagel; General Superintendent, Wm. Wetta. 
Employes, 150. Codes — Cross. Cattle, 300; hogs, 1,200. Sausage — 
Fresh, smoked and summer. By-Products — Unground tankage. Gov- 
ernment inspection. Refrigeration — 50-ton Triumph and two 25-ton 
Fricks; direct expansion and brine circulating. Boiler capacity, 200 
H. P. Trade Marks — -"Country Club," "Old Colony" and "Compass." 
Retail Markets — St. Louis, Mo., Detroit, Mich., and Cincinnati, Colum- 
bus, Dayton and Hamilton, Ohio. Also exports. 

A. Loewenstein's Sons Co. — 1713-15 John St. A corporation. Cap- 
ital, $40,000; issued, $40,000. Stockholders, 5. President, David 
Loewenstein; Vice-President, Melvyn G. Loewenstcin; Secretary, 
Albert V. Ehlen; Treasurer, Emanuel Loewenstein; General Manager, 
David Loewenstein. Employes, 15. Cattle, 200; sheep, 100. Govern- 
ment inspection. Refrigeration — One 35-ton Triumph. 

Lohrey Packing Co. — 2827 Massachusetts Ave. Partnership. 
Geo. Lohrey and Henry Moellering. Employes, 25. Cattle, 10; hogs, 
250. Sausage — Fresh and smoked. By-Products — Tankage. Govern- 
ment inspection. Refrigeration — 20-ton York and 20-ton Triumph; 
brine circulating and direct expansion. Boiler capacity, 100 H. P. 
Trade Mark — "Brighton Belle." 

Maescher & Co. — 1754-56 Central Ave. Partnership, Harry W. 
Maescher and Arthur V. Maescher. Curers and packers of meats. 
Governinent inspection. Refrigeration — 22-ton Huettemann & 
Cramer; direct expansion. Trade Mark — "Crescent Brand." 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— OHIO 343 

H. H. Meyer Packing Co. — 2118 Linn St. A corporation. Capital, 
$207,350; issued, $207,350. President, N. R. Meyer; Secretary, R. A. 
Meyer; Treasurer, B. O. Gebred; General Manager, R. A. Meyer. 
Employes, 150. Codes — Robinson and Cross. Hogs, 3,000. Sausage — 
Fresh and smoked. By-Products — Tankage and grease. Government 
inspection. Refrigeration — 60-ton Triumph and 60-ton Hercules; brine 
circulating. Boiler capacity, 405 H. P. Trade Marks — Hams, bacon, 
lard and compound, "Partridge," "Golden Corn," "Economy Bacon." 
Also exports. 

I. Oscherwitz & Sons — 569 W. Sixth St. Individual ownership. 
General Manager, Max B. Oscherwitz. Cattle, 40. Sausage — Kosher 
and smoked. Government inspection. Refrigeration — One 8-ton and 
one 5-ton Yovh; direct expansion. 

Wm. G. Rehn's Sons — 452-454 Bank St. Partnership. Employes, 
7. Cattle, 200. Government inspection. Refrigeration, 14-ton 
Triumph; brine circulating and direct expansion. Retail Market — 23- 
25 Pearl St., Cincinnati. 

A. Sander Packing Co. — 1024 Gest St. A corporation. Capital, 
$200,000; issued, $200,000. Stockholders, 9. President and Treasurer, 
Armin Sander; Secretary, George Kaufmann; General Manager, Armin 
Sander; General Superintendent, George Kaufmann. Employes, 100. 
Codes — Cross and Robinson. Hogs, 3,000. Sausage — Fresh, smoked 
and summer. By-Products — Dried blood, tankage, liquid stick. Gov- 
ernment inspection. Refrigeration — 100-ton Triumph and 50-ton De 
La Vergne; direct expansion. Boiler capacity, 450 H. P. Trade Mark 
— "Morning Glory." 

Jacob Schlachter's Sons — 2831-2841 Colerain Ave. Partnership. 
General Manager, Henry Schlachter. Employes, 15. Cattle, 100; 
sheep, 300. Government inspection. Refrigeration — 20-ton Triumph; 
brine circulating. 

J. & F. Schroth Packing Co. — Cormany Ave. and Township St. A 
corporation. Capital, $500,000; issued, $500,000. Stockholders, 16. 
President, Fred Schroth; Vice-Presidents, Elmore M. and Michael 
Schroth; Secretary, Elmore M. Schroth; Treasurer, Fred Schroth; 
General Manager and General Superintendent, Fred Schroth; Live 
Stock Buyer, Michael Schroth. Employes, 130. Cattle, 150; hogs, 4,800. 
Sausage — Fresh and smoked. By-Products — Dried blood and tank- 
age. Government inspection. Refrigeration — One 80-ton Niebling 
and one SO-ton Linde. Trade Mark — "Fountain Brand." Also ex- 
ports. 

Valley Packing Co. — 3673 Colerain Ave. Owned by Jos. Gerin- 
ger Estate. Jos. C. Geringer, General Manager. Cattle, 60; hogs, 
200; sheep, 25. Sausage — ^Fresh, smoked and summer. By-Products — 
Hog and chicken feed. Government inspection. Refrigeration — 
35-ton York; brine circulating; 10 tons ice daily. Boiler capacity, 
160 H. P. 

Jacob Vogel & Son — 2600-2614 Colerain Ave. Individual owner- 
ship. Employes, 35. Cattle, 30; hogs, 1,500. Sausage — Fresh, smoked 
and summer. Government inspection. Refrigeration — 100 and SO- 
ton Frick; direct expansion. Boiler capacity, 550 H. P. Trade Marks 
■ — "Star Brand" and "Maple Leaf Brand." 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



344 THE PACKERS' ENCYCLOPEDIA 

CIRCLEVILLE 
John Groce & Son. 
Hoser Packing Co. 

CLEVELAND 

Blumenstock & Reid Co.— 3261 West 65th St. Railroad, Big 
Four. A corporation. Capital, $200,000; issued, $121,000. Stock- 
holders, 46. President, George Blumenstock; Vice-President, Jno. 
Amersbach; Secretary and Treasurer, Thos. Reid. Employes, 80. 
Code— Cross. Hogs, 3,000. Sausage — Fresh and smoked. By-Prod- 
ucts — Dried blood and tankage. Government inspection. Refrigera- 
tion — 50-ton Frick; brine spray system. Boiler capacity, 60 H. P. 
Trade Mark — "Golden Rule." 

Cleveland Provision Company, The — 2527 Canal Road. Capital, 
$4,500,000; issued, $1,000,000. President, S. T. Nash; Vice-President, 
W. F. Nash; Secretary and Treasurer, Thos. H. Nash. 

Federal Packing Co.— Packinghouse. 3207 W. 65th St. Railroad, 
Big Four. A corporation. Capital, $850,000; issued, $276,000. Stock- 
holders, 150. President, F. C. Thornton; Vice-President, G. H. Hall; 
Secretary, A. V. Cannon; Treasurer, A. E. Nelson; General Manager, 
A. E. Nelson. Employes, 60. Codes — Cross. Cattle, 500; sheep and calves, 
1,000. Sausage — Fresh and smoked. By-Products — Tankage and tal- 
lows. Government inspection. Refrigeration — 60-ton Vilter; direct 
expansion. Boiler capacity, 150 H. P. Trade Mark — "Fedco."' Retail 
Market— 3207 W. 65th St., Cleveland. Branch House— 2303-7 E. 
Fourth St., Cleveland. 

Lake Erie Provision Co.— 3112 West 63rd St. Railroad, Big 
Four. A corporation. Capital, $60,000; issued, $60,000. Stockholders, 
12. President, N. O. Newcomb; Vice-President, John Beck; Secre- 
tary, C. G. Newcomb; Treasurer, N. O. Newcomb; General Manager, 
M. T. Morgan. Employes, 150. Code — Cross. Cattle, 750; hogs, 
3,000; sheep, 750. Sausage — Fresh, smoked and summer. By-Prod- 
ucts — Dried blood and tankage. Government inspection. Refrigera- 
tion — 125-ton York, 75 and 60-ton .A.rctic; direct expansion and brine 
spray system. Boiler capacity, 536 H. P. Trade Mark — "Meadow- 
brook Brand." Also exports. 

Long Dressed Beef Co. — 2351 E. Fourth St. Railroad Big Four. 
Pack beef and pork. 

Ohio Provision Company — Clark Ave. & Big Four Crossing. 
Railroad, Big Four. A corporation. Capital, $400,000; issued, $326,- 
800. Stockholders, 14. President and General Manager, J. B. McCrea; 
Secretary and Treasurer, E. L. Schneider; Plant Superintendent. 
Philip Scheuermann; Live Stock Buyer, J. J. Gallagher. Employes, 
125. Codes— Cross; code word, "Purple." Cattle, ^300; hogs, 2,000; 
sheep, 300. Sausage — Fresh and smoked. By-Product — Tankage. 
Government inspection. Refrigeration — 100-ton York; 25-ton Case 
and 25-ton Arctic; direct expansion. Boiler capacity, 225 H. P. Trade 
Mark — "Ohio Brand." Retail Market — One at plant. Branch Houses 
— One in Cleveland. Also exports. 

Swift & Company— 3241 W. 65th St. (See Chicago.) 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS—OHIO 345 

Theurer-Norton Provision Co. — W. 63rd St., near Bi^ Four. A 
corporation. Capital, $80,000; issued, $80,000. President and Treas- 
urer, M. C. Teufel; Vice-President, T. J. Holmden; Secretary, A. F, 
Lucht. 

COLUMBUS 

Fred Schmidt Packing Co.— 253 E. Kossuth St. Railroad, Penn- 
sylvania. Individual ownership. General Manager, Geo. L. Schmidt. 
Employes, 30. Hogs, 400. Sausage — Fresh, smoked and summer. 
Refrigeration — 20-ton York; direct expansion. Trade Mark — "Mont- 
rose." Retail Market — Central Market, Columbus. 

Blumer-Sartain Packing Co. — Sandusky & River Sts. Railroad, 
Pennsylvania. A corporation. Capital, $125,000; issued, $75,800. 
Stockholders, 12. President, R. A. Blumer; Vice-President, A. E. 
Sartain; Secretary, W. E. Langdon; Treasurer, W. H. Sartain; Gen- 
eral Manager, W. H. Sartain. Employes, 40. Cattle, 100; hogs, 400; 
sheep, 50. Sausage — Fresh, smoked and summer. By-Products — 
Tankage, hog and chicken feed. Refrigeration — 25-ton York; direct 
expansion. Boiler capacity, 125 H. P. Trade Mark — "Ohio Pride 
Brand." 

Columbus Packing Co. — South High St. Railroad, Hocking Val- 
ley. A corporation. Capital, $250,000; issued, $250,000. Stockholders, 
180. President, Frank Schmidt; Vice-President, William C. Freeh; 
Secretary, O. P. Lamb; Treasurer, J. F. Diebel; General Manager, 
J. F. Diebel; General Superintendent, O. R. Canter; Superintendent 
hog killing, Sam Miller. Employes, 150. Codes — Cross. Cattle, 250; 
hogs, 3,000; sheep, 200. Sausage — Fresh and smoked. By-Products — 
Dried blood, tankage, hog and chicken feed. Government inspection. 
Refrigeration — Three 80-ton Fricks; direct expansion. Boiler capacity, 
500 H. P. Trade Marks — Hams and bacon, "Capital"; lard, "Royal" 
and "Capital." Also exports. 

David Davies — 616 W. Mound St. Individual ownership. Gen- 
eral Manager, Bruce Culp; General Superintendent, Wm. Bauer. 
Employes, 50. Cattle, 125; hogs, 350; sheep, 50. Sausage — Fresh, 
■smoked and summer. By-Products — Tankage. City inspection. 
Refrigeration — One 35-ton Creamery Package. 

Denton Bros. 

COSHOCTON 
Coshocton Provision Company. 

DAYTON 
Henry Burkhardt Packing Co. — 235 S. Irwin St. Railroad, Balti- 
more & Ohio. A corporation. Capital, $35,000; issued, $35,000. 
Stockholders, 5. President, G. Burkhardt; Vice-President, A. William 
Freund; Secretary and Treasurer, L. J. Burkhardt; General Manager, 
L. J. Burkhardt; General Superintendent, A. Wm. Freund. E^nployes, 
100. Code — Cross. Cattle, 100; hogs, 1,200. Sausage — Fresh 
and smoked. By-Products — Tankage. Government inspection. Re- 
frigeration — 50-ton Vogt; absorption system; brine circulating. Boiler 
capacity, 375 H. P. Trade Marks — Hams and bacon, "Pig Brand" 
and "Honey Bee Brand." Also exports. 

Dayton Abattoir Co., Inc.— 1022 Valley St. Capital, $50,000. 
Owners: Jesse Jacobs, Harry J. Jacobs, Alvin Jacobs and H. D. Mayer 

Figures on cattle, hogs and sheep indicate . AVERAGE WEEKLY KILLING 
■CAPACITY. 



346 THE PACKERS' ENCYCLOPEDIA 

DAYTON 

Gem City Packing Co. — Union Stock Yards. A corporation. 
Capital, $100,000; issued, $85,000. Stockholders, 12. President, Wm. 
M. Adelberger; Secretary and Treasurer, Oscar C. Ott; General Super- 
intendent, Fritz Laurinet. Employes, 15. Cattle, 30; hogs, 200; sheep, 
20. Sausage — Fresh and smoked. By-Products — Tankage. City in- 
spection. Refrigeration — 20-ton York; brine circulating. Boiler ca- 
pacity, 100 H. P. 

Chas. Sucher Packing Co.-^— N. Western Ave. Railroad, Baltimore 
& Ohio. A corporation. President, Chas. Sucher; Vice-President, 
C. F. Sucher; Secretary, J. F. Sucher; Treasurer, Chas. Sucher; Gen- 
eral Manager, Chas. F. Sucher, Jr. Codes — Cross and Robinson. 
Cattle, 150; hogs, 1,500. Sausage — Fresh, smoked and summer. By- 
Products — Dried blood, tankage, hog and chicken feed. Government 
inspection. Refrigeration — 30-ton Frick and 60-ton York; direct 
expansion. Trade Marks — "Victory Brand." 

FOSTORIA 

Fostoria Provision Company — Columbus Ave. Railroad, New- 
York, Chicago & St. Louis. A corporation. Capital, $200,000. Stock- 
holders, 60. President, J. M. Myers; Vice-President, W. J. Hakes; 
Secretary and Treasurer, Chas. Fultz. Employes, 45. Codes — 
A. E. Cross. Cattle, 200; hogs, 100; sheep, 200. Sausage — Fresh and 
smoked. By-Products — Tankage. Government inspection. Refrig- 
eration — 35-ton Arctic; brine circulating and direct expansion. Makes 
own ice. Boiler capacity, 100 H. P. 

GREENVILLE 

Chas. G. Buchy — North Broadway. Individual ownership. Em- 
ployes, 5. Cattle, 15; hogs, 100. Sausage — Fresh, smoked and sum- 
mer. By-Products — Tankage. Refrigeration — 8-ton York; direct 
expansion. Boiler capacity, 25 H. P. Trade Mark — "Buchy's Prize 
Brand." 

HAMILTON 

Slifer Packing Co.— Ill Main St. A corporation. Capital, $20,000; 
issued, $20,000. Stockholders, 5. President, Ross R. Slifer; Vice- 
President, Emma Slifer; Secretary and Treasurer, F. G. Slifer; Gen- 
eral Manager, F. G. Slifer. Employes, 25. Cattle, 40; hogs, 150; sheep, 
10. Sausage — Fresh and smoked. By-Products — Tankage. Refrigera- 
tion — 25-ton Triumph; brine circulating. Makes own ice. Boiler ca- 
pacity, 100 H. P. Retail Markets — Four in Hamilton. 

Chas. Manche. 

W. P. Eaton Packing Co.— Railroad, Chicago, Indiana & Western. 
A corporation. Capital, $500,000; issued, $300,000. Stockholders, 100. 
President, T. E. Slade; Vice-President, Fred Beisswinger; Secretary, 
H. J. Iske; Treasurer, W. P. Eaton; General Manager, W. P. Eaton; 
General Superintendent, Gus Mueller. Employes, 50. Cattle, 100; 
hogs, 1,000; sheep, 25. Sausage — Fresh and smoked. By-Products — 
Dried blood, tankage, hog and chicken feed. Refrigeration — 50-ton 
Wolf-Linde, 20-ton Triumph; direct expansion. Boiler capacity, 160 
H. P. Trade Marks — "Checkers," "Rainbow^" and "Eato." Retail 
Markets — 565 South Front St., Hamilton. 

Rupp Packing Co. 

KENMORE 

Ohio Packing & Provision Co. — Partnership, Frank S. Canfield 
and Jack Canter. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING- 
CAPACITY. 



PACKERS— OHIO 347 

KENMORE 

. Zimmerly Bros. Co. — 25 S. Manchester Rd. Railroad, Erie. In- 
dividual ownership. Capital, $70,000. Stockholders, 5. President, 
Jacob Zimmerly; Vice-President, G. Zimmerly; Secretary and Treas- 
urer, John Zimmerly; General Manager and Superintendent, Herman 
Zimmerly. Employes, 20. Cattle, 60; hogs, 200. Sausage — Fresh, 
smoked and summer. By-Products — Tankage, hog and chicken feed. 
Refrigeration — 2S-ton Phoenix; direct expansion. Boiler capacity, 
180 H. P. Retail Market — One at Kenmore, Ohio. 

LANCASTER 
Bauman Bros. 
Lancaster Packing Co. 

LIMA 
Lima Packing Co. — 215 South Central Ave. Railroad, Baltimore & 
Ohio. A corporation. Capital, $150,000; issued, $127,500. Stockholders, 
27. President, B. F. Thomas; Vice-President, W. C. Bradley; Secre- 
tary, D. W. Leichty; Treasurer, W. C. Bradley; General Manager, 
B. F. Thomas; General Superintendent, F. D. Bradley. Employes, 60. 
Code — Cross. Cattle, 60; hogs, 550. Sausage — Fresh and smoked. By- 
Products — Dried blood and hard cake. Refrigeration — 60-ton Car- 
bondale and 30 and 20-ton Linde; direct expansion; 12 tons ice daily. 
Boiler capacity, 300 H. P. 

MANSFIELD 
W. A. Kearns Packing Co. 

MARIETTA 
Frank Webber. 

MARION 
Marion Packing Co. — West Center St. Railroad, Erie. A cor- 
poration. Capital, $500,000; issued, $325,000. Stockholders, 140. Pres- 
ident, L. H. Guthery; Vice-President, Josiah Bindley; Secretary, 
French Crow; Treasurer, D. R. Crissinger; General Manager, L. H. 
Guthery; General Superintendent, Ferd Frey. Employes, 60. Cattle, 
300; hogs, 1,200; sheep, 100. Sausage — Fresh and smoked. By-Prod- 
ucts — Dried blood, tankage, hog and chicken feed. Government in- 
spection. Refrigeration — 75-ton Triumph and 30-ton York; direct 
expansion. Boiler capacity, 200 H. P. 

MIDDLETON 
Reiner Brothers. 

NEWARK 

C. W. Miller Co.— Daniel Ave. Railroad, Baltimore & Ohio. 
Partnership. Cattle, 150; hogs, 900; sheep, SO. Sausage — Fresh and 
smoked. By-Products — Tankage and hog and chicken feed. Refrig- 
eration — 30, 25 and 12-ton Triumph; direct expansion. Boiler capac- 
ity, 50 H. P. Trade Mark— "Newark. Brand." 

Independent Packing Co. — 141 Wilson St. 

PIQUA 

Val Decker Packing Co. — East Ash St. and River, Railroads, 
Baltimore & Ohio and Pittsburgh, Cleveland, Cincinnati & St. Louis. 
A corporation. Capital, $50,000; issued, $50,000. Stockholders, 7. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



348 THE PACKERS' ENCYCLOPEDIA 

President, Val Decker; Vice-President, L. F. Decker; Secretary, 
W. J. Decker; Treasurer, Geo. H. Decker; General Manager, Val 
Decker; General Superintendent, Val Decker; Sales Manager, Geo. 
H. Decker; Purchasing Agent, Walter J. Decker; Stock Buyers, Wm. 
J. Decker, Wm. C. Catterlin. Employes, 75. Cattle, 125; hogs, 600; 
sheep, 25. Sausage — Fresh, smoked and summer. By-Products — Hog 
feed. Refrigeration — 20 and 35-ton Frick; direct expansion. Boiler 
capacity, 250 H. P. Trade Mark — "Our Pride." 

Kugelman Packing Co. — E. Ash St. Railroads, Pittsburgh, Cleve- 
land, Cincinnati & St. Louis and Baltimore & Ohio. A corporation. 
Capital, $50,000; issued, $40,000. Stockholders, 5. President, Fred 
Goeke; Vice-President, Edw. J. Kugelman; Treasurer, Leon M. Goeke; 
General Manager, Edw. J. Kugelman. Employes, 20. Cattle, 50; 
hogs, 250; sheep, 25. Sausage — Fresh and smoked. By-Products — 
Tankage. Refrigeration — 20-ton Arctic; direct expansion. Boiler 
capacity, 100 H. P. 

SANDUSKY 

Sandusky Packing Co. — Perkins and Campbell Rd. Railroad, Balti- 
more & Ohio. A corporation. Capital, $100,000; issued, $78,000. Stock- 
holders, 5. President, William C. Routli; Vice-President, A. C. Routh; 
Secretary and Treasurer, Guy Manaugh; General Manager, W. C. 
Routh; General Superintendent, A. C. Routh. Employes, 30. Codes — 
Cross. Cattle, 200; hogs, 600; sheep, 200. Sausage — Fresh and smoked. 
By-Products — Tankage, hog and chicken feed. Refrigeration — 30-ton 
Arctic; brine circulating. Boiler capacity, 130 H. P. Trade Mark — 
"Sandusky Brand." 

SIDNEY 

Sidney Packing Co. — East Sidney St. Railroad, Cleveland, Cin- 
cinnati, Chicago & St. Louis. A corporation. Capital, $100,000; 
issued, $81,000. Stockholders, 2>2. President, H. W. Robinson; Vice- 
President, B. T. Bull; Secretary and Treasurer, S. V. Willcutts; Gen- 
eral Manager, E. Collins. Employes, 15. Cattle, 100; hogs, 500; sheep, 
20. Sausage — Fresh and smoked. By-Products- — Tankage. Refrig- 
eration — 15-ton Phoenix and 7-ton York; direct expansion. Boiler 
capacity, 50 H. P. 

SPRINGFIELD 

Finck & Heine Packinp^ Co. 

TOLEDO 

Carr Bros. — Lagrange St. and M. C. R. R. 

Jacob Folger — Phillips Ave. and New York Central R. R. 

Phillip Provo — Home Packing Co. 

N. Rassel Sons Co. — Lagrange St. and M. C. R. R. 

Ruedy Bros. — 4108 Lagrange St. 

TROY 

Braun Bros. Packing Co. 

Grunlich Bros. 

Troy Packing Co. 

URBANA 

Urbana Packing Co. — Corner Railroad and Church Sts. Rail- 
road, Pittsburgh, Cleveland, Cincinnati & St. Louis. A corporation. 
Capital, $500,000; issued, $222,300. President, W. R. Wilson; Vice- 
President, J. P Neer; Secretary and Treasurer, F. C. Wilson; General 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— OHIO 349 

Manager and Superintendent, H. A. Colvin. Stockholders, 118. Em- 
ployes, 55. Cattle, 200; hogs, 600; sheep, 150. Sausage — Fresh and 
smoked. By-Products — Tankage and hog and chicken feed. Refrig- 
eration — 75-ton Frick; direct expansion; 25 tons ice daily. Boiler 
capacity, 500 H. P. Trade Marks — "Nox-All" and "Urban." Retail 
Markets — Two at Urbana, O., two at Springfield, O., and one at 
Marysville, O. 

WAPAKONETA 

Jacob Werner & Son — Partnership. Employes, 10. Cattle, 20; 
hogs, 150; few sheep. Sausage — Fresh, smoked, summer. Refrigera- 
tion — One 10-ton York; direct expansion. Boiler capacity, 15 H. P. 

XENIA 

City Market Co.— E. Main St. 

YOUNGSTOWN 

Youngstown Packing & Provision Co. — Railroad, Pennsylvania. 
A corporation. Capital, $200,000; issued, $150,000. Stockholders, 25. 
President, J. Calvin Ewing; Vice-President, Randall Anderson; Secre- 
tary and Treasurer, Wm. Sampson; General Manager, C. M. Bell. 
Employes, 70. Codes — Robinson. Cattle, 150; hogs, 1,500; sheep, 500. 
Sausage — Fresh, smoked and summer. By-Products — Tankage. Re- 
frigeration — 60-ton Wolf-Linde; brine circulating; 3 tons ice daily. 
Boiler capacity, 100 H. P. Trade Marks — Hams, "Wickliffe"; bacon, 
"Wicklifife"; lard, "Wickliffe." 

ZANESVILLE 

Henry Kessler. 

Max Taylor. 

Rittberger Bros. 

New Zanesville Provision Company — Railroad, Baltimore & Ohio. 
A corporation. Capital, $300,000; issued, $300,000. Stockholders, 7. 
President, F. G. Groce; Vice-President, A. P. Rogge; Secretary and 
Treasurer, F. Boyd. Employes, 110. Cattle, 100; hogs, 1,000. Sausage 
— Fresh, smoked and summer. By-Products — Dried blood, tankage, 
hog and chicken feed. Refrigeration — 100-ton Frick, 50-ton De La 
Vergne and 15-ton Huettemann & Cramer; direct expansion and brine 
spray systems. Boiler capacity, 400 H. P. Trade Marks — "Groce," 
"Scioto" and "Sunset." 

OKLAHOMA 

OKLAHOMA CITY 

W. H. Butcher Packing Co. — 100 E. Choctaw St. A corporation. 
Capital, $50,000; issued, $38,200. Stockholders, 3. President, W. H. 
Butcher; Vice-President, Anna Butcher; Secretary and Treasurer, T. 
Butcher. Employes, 15. Cattle, 60; hogs, 200. Sausage — Fresh and 
smoked. Refrigeration — 10-ton York; brine circulating and direct ex- 
pansion. Boiler capacity, 12 H. P. 

Morris & Company. (See Chicago.) 

Riverside Packing Co. 

Wilson & Company. (See Chicago.) 
SHAWNEE 

Graf Packing Co. A corporation. Capital, $50,000; issued, $30,- 
100. Stockholders, 4. President, Geo. B.. Graf; Vice-President, Julius 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



350 THE PACKERS' ENCYCLOPEDIA 

Greenlee; Secretary and Treasurer, Geo. Graf, Jr.; General Manager, 
Geo. B. Graf; General Superintendent, E. L. Graf. Employes, 7. 
Cattle, 50; hogs, 150. Sausage — Fresh and smoked. Refrigeration — 
12-ton United-Kenosha; brine circulating. Boiler capacity, 16 H. P. 

TULSA 
Independent Packing Co. — Olympia and Katy Sts. Railroad, Mis- 
souri, Kansas & Texas. A corporation. Capital, $100,000; issued, $50,- 
000. Stockholders, 5. President, U. Holderman; Secretary and Treas- 
urer, I. F. Crow; General Manager, U. Holderman; General Superin- 
tendent, Harry Wollbrinck. Employes, 23. Cattle, 100; hogs, 400. 
Sausage — Fresh and smoked. Refrigeration — SO-ton United Iron 
Works; brine circulating and direct expansion. Boiler capacity, 60 
H. P. Trade Mark— "Crown." 

OREGON 

ALBANY 

D. E. Nebergall Meat Co. — Railroad, Oregon Electric. A corpora- 
tion. Capital, $100,000; issued, $70,000. Stockholders, 14. President, 
B. E. Nebergall; Vice-President, H. L. Nebergall; Secretary and 
Treasurer, A. R. Tartar; General Manager, D. E. Nebergall. Em- 
ployes, 45. Cattle, 200; hogs, 1,200; sheep, 400. Sausage — Fresh and 
smoked. Government inspection. Refrigeration — 12i/2, 7 and 1 ton 
Armstrong, l>^-ton Frick, 2-ton Automatic and 2i/^-ton Remington; 
direct expansion and brine circulating. Boiler capacity, 50 H. P. 
Trade Mark — "Quality." Retail Markets — Two in Albany, one at 
Corvallis and one at Eugene, Ore. 

BAKER 

Baker Packing Co. — 1921 Main St. Railroad, Union Pacific. A cor- 
poration. Capital, $20,000; issued, $20,000. Stockholders, 5. President, 
Jas. A. Russell; Vice-President, H. L. Mohr; Secretary and Treasurer, 
E. W. Cox; General Manager, H. L. Mohr. Employes, 8. Cattle, 50; 
hogs, 300; sheep, 75. Sausage — Fresh, smoked and summer. By-Prod- 
ucts — Tankage and hog and chicken feed. Refrigeration — 5-ton Arm- 
strong and 3-ton Harris; direct expansion. Boiler capacity, 35 H. P. 
Trade Mark— "Nugget Brand." Retail Markets- 2424 Center St. and 
1921 Main St., Baker. Ore. 

Smith Packing Co.— 1920 Main St. Railroads, O. W. R. & N. Co. 
Partnership. Stockholders, 3. Manager, W. P. Smith; Live Stock 
Purchaser and Slaughter House Manager, Chris Smith; Office, A. J. 
Durr. Cattle, 100; hogs, 150; sheep, 125. Sausage — Fresh and smoked. 
By-Products — Tankage and tallow. Refrigeration — 5-ton Armstrong; 
direct expansion. Boiler capacity, 15 H. P. Trade Mark — "Bee Hive." 
Retail Market— 1740 Main St., Baker, Ore. 

CORVALLIS 

Corvallis Meat Co.— 138 2nd St. Railroad, S. P. & O. E. Indi- 
vidual ownership. Employes, 14. Cattle, 60; hogs, 90; sheep, 90. 
Sausage — Fresh and smoked. By-Products — Chicken feed. Refrigera- 
tion — 5-ton Armstrong and 2-ton Isko; direct expansion; J/2 ton ice 
daily. Boiler capacity, 17 H. P. Retail Markets — Two in Corvallis. 

THE DALLES 

The Dalles Meat Company— 300 East 3rd St. Railroad, O. W. R. & 
N. Co. A corporation. Capital, $20,000; issued, $14,000. Stockhold- 
ers, 3. President, A. S. Roberts; Vice-President, V. H. French; Secre- 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



- PACKERS— OREGON 351 

tary, E. P. Roberts; General Manager, A. Salter. Employes, 6. Cat- 
tle, 10; hogs, 12; sheep, 8. Sausage — Fresh and smoked. Government 
inspection. Refrigeration — 8-ton Murray; direct expansion. 

EUGENE 

Eugene Packing Co. 

KLAMATH FALLS 

Klamath Packing Co. — 526 Main St. A corporation. Capital, 
$125,000; issued, $104,000. Stockholders, 5. President, L. E. Walker; 
Vice-President, C. E. Drew; Secretary and Treasurer, J. S. Kent; 
General Manager, C. A. Pauley; General Superintendent, C. A. Pauley. 
Employes, 15. Cattle, 200; hogs, 600; sheep, 400. Sausage — 
Fresh, smoked and summer. By-Products — Tankage, hog and chicken 
feed. Refrigeration— 2-ton Stephens, 2-ton Brecht and 3 and S-ton 
Cyclops; brine circulating and direct expansion. Boiler capacity, 25 
H. P. Trade Mark — "Diamond Brand." Retail Market — Klamath 
Falls. 

LA GRANDE 

Grande Ronde Meat Co.— 1116 Adams St. Railroad, O. W. R. & N. 
Co. A corporation. Capital, $100,000; issued, $100,000. Stockholders, 
10. President, J. A. Russell; Vice-President; W. P. Mohr; Secretary 
and Treasurer, F. A. Epling; General Manager, J. A. Russell; General 
Superintendent, W. P. Mohr. Employes, 42. Cattle, 25; hogs, 80; 
sheep, 25. Sausage — ^Fresh, smoked and summer. By-Products — 
Tankage, hog and chicken feed. Government inspection. Refrigera- 
tion — 20, 10, 5 and 3-ton Harris; brine circulating; 50 tons ice daily. 
Boiler capacity, 80 H. P. Trade Marks — "Mount Emily" and "Royal 
Brand." Retail Markets — La Grande, Elgin and Baker, Ore. 

LEBANON 

Carl Seibel & Otto Eichentopf Packing Company. 
PENDLETON 

Pendleton Packing & Provision Co. — Corporation. Capital, $30,- 
000. Directors: H. P. Whitman, Chas. J. Greulich, Geo. Singer. 

PORTLAND 

Adams Brothers — Panama Bldg. 

Geo. W. Donaldson — Kenton Station. 

Gelinsky Packing Co., Inc. — 271 Yamhill St. A corporation. Capi- 
tal, $25,000; issued, $25,000. Stockholders, 3. President and General 
Manager, W. E. Gelinsky; Vice-President, Alex. B. Cameron; Secre- 
tary and Treasurer, Axel Anderson. Employes, 21. Cattle, 30; hogs, 
ISO; sheep, 40. Sausage — Fresh and smoked. Refrigeration — 8-ton 
and 10-ton Fricks; direct expansion. Retail Market — 271 Yamhill St.,' 
Portland. Wholesale Department — 168 4th St. Trade Marks — 
"Honeysuckle" and "Lily." 

Swift & Company — North Portland. (See Chicago.) 

Schlesser Brothers — 1644 Peninsula Ave. 
RAINIER 

Columbia River Meat Co. — Water St. Individual ownership. 
Capital, $12,000. Prop., C. R. Hallberg. Wholesale slaughterer and 
packer. Sausage — Fresh, smoked and summer. Refrigeration — 1-ton 
A. & S.; brine circulating. Trade Mark — "Unique." Retail Markets — - 
One at St. Helena and one at Rainier. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



352 THE PACKERS' ENCYCLOPEDIA 

SPRINGFIELD 
Swarts & Washburn. 

SALEM 
Valley Packing Co. — Portland Road. Railroad, Southern Pacific. 
A corporation. Capital, $200,000; issued, $200,000. Stockholders, 5. 
President, F. W. Steusloff; Vice-President, W. H. SteuslofF; Secre- 
tary and Treasurer, Curtis B. Cross; General Manager, Curtis B. 
Cross; General Superintendent, F. W. Steusloff. Employes, 50. Cat- 
tle, 150; hogs, 600; sheep, 300. Sausage — Fresh, smoked and summer. 
By-Products — Dried blood, tankage and hog and chicken feed. Gov- 
ernment inspection. Refrigeration — 12-ton Automatic; direct expan- 
sion. Boiler capacity, 100 H. P. Trade Marks — "Cascade Brand" and 
"Opal Brand." 

PENNSYLVANIA 

ALLENTOWN 

Arbogast & Bastian Co. — 21 Hamilton St. Railroad, Lehigh Val- 
ley. A corporation. Capital, $1,250,000. Stockholders, 10. President, 
Wilson Arbogast; Vice-President, Walter E. Bastian; Secretary, 
William J. Moessner; Treasurer, Morris C. Bastian; General Manager, 
William J. Moessner. Employes, 240. Codes — Cross. Cattle, 250; 
hogs, 2,800; sheep, 40. Sausage — Fresh, smoked and summer. By- 
Products — Dried blood and tankage. Government inspection. Re- 
frigeration — 100 and 150-ton Vilter; direct expansion; 18 tons ice 
daily. Boiler capacity, 2,000 H. P. 

Zach Boyer. 

ALTOONA 

Confederated Home Abattoir Corporation — Capital, $500,000. 
President, John G. Sellers; Vice-President and Secretary, C. L. Brum- 
baugh; Treasurer, Jacob G. Snyder. 

United Home Dressed Meat Co. — 9th Ave. and 31st St. Railroad, 
Penna. A corporation. Capital, $250,000; issued, $250,000. Stockhold- 
ers, 5. President, Frank Endress; Vice-Presidents, W. A. Mattern and 
Peter Gutwald; Secretary and Treasurer, Chas. G. Mattas; Asst. Sec- 
retary and Treasurer, C. L. Salyards; General Sales Manager, C. L. 
Salyards. Employes, 85. Cattle, 180; hogs, 1,000; sheep, 100. Sausage 
— Fresh, smoked and summer. By-Products — Tankage, hog and 
chicken feed, tallow, grease and cracklings. Refrigeration — 60-ton 
Vilter; direct expansion. Boiler capacity, 350 H. P. 
BALLIETTSVILLE 

Wm. D. George — Railroad, Ironton. Individual ownership. Gen- 
eral Manager, Wm. D. George. Employes, 20. Cattle, 25; hogs, 50; 
calves, 10. Sausage — Fresh and smoked. By-Products — Tankage. 
Refrigeration — Two 10-ton Brecht and one l^^-ton York; direct and 
brine circulating. Boiler capacity, 60 H. P. Retail Market — One at 
Catasauqua, Pa., and one at Bethlehem, Pa. 

BLAIRSVILLE 

Brown Packing Co. — Liberty and Brown Sts. Railroad, Penna. 
Individual ownership — Thos. C. Brown. Employes, 15. Code — Cross. 
Cattle, 25; hogs, 150. Sausage — Fresh and smoked. By-Products — 
Tankage. Refrigeration — 35-ton Boyle; brine circulating; 12 tons ice 
daily. Boiler capacity, 250 H. P. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— PENNSYLVANIA 353 

BRIDGEPORT 

A, H, March Packing Co. — Front and DeKalb Sts. Railroad, P. 
& R. A corporation. Capital, $100,000; issued, $100,000. Stockhold- 
ers, 3. President, Paul March; Vice-President, A. H. March; Secre- 
tary and Treasurer, Warren Geiger; General Manager, Paul March; 
General Superintendent, Chas. Vielhauer. Employes, 75. Hogs, 2,500. 
Sausage — Fresh and smoked. By-Products — Tankage, cracklings, hog 
hair and grease. Government inspection. Refrigeration — 30-ton 
Pennsylvania and 80-ton Huettemann & Cramer; direct expansion. 
Boiler capacity, 600 H. P. 

BUTLER 

Butler Packing Company — A corporation. Capital, $75,000; 
issued, $31,250. President, A. F. Myers; Vice-President, George 
McGary; Secretary, W. A. Gibson: Treasurer, H. J. Daum. 

CARNEGIE 
Abbott Packing Co. — Foot of Walnut St. Railroads, Pennsyl- 
vania and P. C. & Y. A corporation. Capital, $50,000; issued, $50,000. 
Stockholders, 6. President, Edward Abbott, Sr.; Vice-President, Al- 
bert Abbott and Edward Abbott, Jr.; Secretary, Christian Abbott; 
Treasurer, Florence H. Abbott. Employes, 20. Cattle, 100; hogs, 
250; sheep, 500. Sausage — Fresh and smoked. By-Products — Tank- 
age. Refrigeration — 60-ton Frick; direct expansion; 30 tons ice daily. 
Boiler capacity, 675 H. P. 

CHESTER 

John J. Buckley Company — 18-40 W. 2nd St. A corporation. 
Capital, $250,000; issued, $100,000. President, J. J. Buckley; Secre- 
tary, J. E. McDonough; Treasurer, J. J. Buckley, Jr. 

COATESVILLE 

Beiswanger Packing Company — '139-143 Chestnut St. Individual 
ownership. Proprietor, Jacob Beiswanger. 

EASTON 

Easton Abattoir — 131 Delaware Drive. S. S. Ealer. 

ERIE 

Schaffner Bros. Co.— 15th and Reed Sts. Railroad, N. Y. C. A 
corporation. Capital, $500,000; issued, $285,000. Stockholders, 43. 
President, Morris Schaffner; Vice-Presidents, Jacob and Alfred S. 
Schafifner; Secretary, H. G. Schafifner; Asst. Secretary, M. D. Levy; 
Treasurer, Milton Schaffner; General Manager, Morris Schaffner; Gen- 
eral Superintendent, Martin D. Levy. Employes, 125. Code — Cross. Cat- 
tle, 500; hogs, 3,000; sheep 1,000. Sausage — Fresh, smoked and sum- 
mer. By-Products — Tankage. Government inspection. Refrigeration 
— 80-ton York and 35-ton Wagner; direct expansion and brine spray; 
5 tons ice daily. Boiler capacity, 250 H. P. Trade Marks — Hams, 
"Sovereign" and "Keystone"; bacon, "Sovereign" and "Keystone"; 
lard, "Full White Brand." 

South Erie Slaughter House — 31st and Peach Sts. 

HARRISBURG 
Harrisburg Abattoir Company — Saj^ford and Currant Sts. 
Swift & Company — Seventh and North Sts. (See Chicago.) 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



354 THE PACKERS' ENCYCLOPEDIA 

INDIANA 

Indiana Beef & Provision Co. — 13th St. extension. Railroads, 
Penna. and B. R. & P. A corporation. Capital, $125,000; issued, 
$80,000. Stockholders, 58. President, Joseph Shearer; Vice-President, 
C. M. Wortman; Secretary, C. W. McNaughton; Treasurer, Elmer 
Ellis; General Manager, C. W. McNaughton. Employes, 25. Cattle, 
100; hogs, 500; calves, 50; sheep, 25. Sausage — Fresh and smoked. 
Hams, bacon and lard. By-Products — Dried Slood, tankage, hog and 
chicken feed. Refrigeration — 13-ton Prick; direct expansion. Boiler 
capacity, 50 H. P. 

JOHNSTOWN 
- Ferguson Packing Co. — Sixth Ave. Railroad, Pennsylvania. A 
corporation. Capital, $1,000,000; issued, $277,000. Stockholders, 13. 
President, C. L. Ferguson; Vice-Presidents, Ralph L. Swank and 
Louis Zang; Secretary, Frank A. Clark; Treasurer, Frank D. Phillip; 
General Manager, C. L. Ferguson; General Superintendent, R. J. 
Dower. Employes, 85. Cattle, 300; hogs, 1,500; sheep, 300. Sausage 
— Fresh and smoked. By-Products — Dried blood and tankage. Re- 
frigeration — 70-ton Frick; direct expansion. Boiler capacity, 400 H. P. 
Trade Marks — "O-so-good" and "Ferguson's Best." 

Edward Hahn— Hickory St. and B. & O. R. R. Railroad, B. & O. 
Individual ownership. General Manager, Edward Hahn; General 
Superintendent, William Bird. Employes, 38. Cattle, 150; hogs, 500; 
sheep, 100. Sausage — Fresh and smoked. By-Products — Dried blood, 
tankage, hog and chicken feed. Refrigeration — 40-ton Frick and 40- 
ton York; brine circulating. Boiler capacity, 150 H. P. Trade Marks 
— "Blue Ribbon Brand." 

C. A. Young Co. — Railroads, Pennsvlvania and B. & O. A corpo- 
ration. Capital, $100,000; issued, $100,000. President, C. A. Young; 
Vice-President, B. J. Picking; Secretar--' and Treasurer, R. M. Putman; 
General Manager, C. A. Young. Employes, 35. Trade Marks — Ham 
and bacon, "Bob White"; sausage, "Dixie." 

LANCASTER 

Ch. Kunzler Co. — 652 Manor St. A corporation. Capital. 
$400,000; issued $190,700. Stockholders, 3. President, Christ Kunzler; 
Secretary, G. W. Birrell; Treasurer, G. W. Birrcll; General Manager, 
Christ Kunzler. Employes, 26. Cattle. 100; hogs, 100; sheep, 200 
Refrigeration — 3S-ton Vogt and 10-ton Vilter; brine circulating; 4^2 
tons ice daily. Boiler capacity, 300 H. P. Retail Markets — One in 
Lancaster, Pa. 

Chas. Falk & Bros.— 509 St. Joseph St. 

Lancaster Abattoir Co. — 820 N. Christian St. 

D. W. Shaeffer— 416 N. Pine St. 

LEHIGHTON 
Joseph Obert Co., Inc. — Railroads, L. V. and C. of N. J. A cor- 
poration. Capital, $150,000; issued, $150,000. Stockholders, 5. Presi- 
dent, Wra. H. Olbert; Vice-President, ; Secretary and 

Treasurer, H. B. Kennell. Employes, 30. Cattle, 100; hogs, 600. 
Sausage — Fresh, smoked and summer. Hog and beef products. Re- 
frigeration — 50-ton Vilter; direct expansion. Boiler capacity, 200 
H. P. Retail Markets — One in Lehighton. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— PENNSYLVANIA 355 

LEBANON 
David O. Bomberger. 

E. L. Brooks— 155 N. 10th St. 

Keystone Abattoir Co. 

Lebanon Abattoir Co. 

J. B. Sheaf. 

Walter W. Rittle. 

J. K. Troutman. 

MEDIA 

Clement C. Allen Company. 

Habbersett Bros: — Railroad, Pennsylvania. Partnership. Em- 
ployes, 8. Hogs, 100. Sausage — Fresh. Pork products. Boiler 
capacity, 30 H. P. 

McKEESPORT 

Peters Packing Company — 922 Rose St. A corporation. Capital. 
$500,000. President, E. E. Peters; Vice-President and General Man- 
ager, C. E. Peters; Secretary, F. J. Shuch. 

MONT CLARE 

Benj. F. Wagner. 

MT. CARMEL 

L. W. Weissinger — Railroads, Pennsylvania and Lehigh Valley. 
Individual ownership. Employes, 36. Hogs, 500. Refrigeration — 
7S-ton Vilter and 35-ton Penn. Iron Works; direct expansion; 30 
tons ice 'daily. Boiler capacity, 300 H. P. 

PHILADELPHIA 

Louis Burk — N. W. Cor. 3rd and Girard Ave. Individual owner- 
ship, Louis Burk. 

Consolidated Dressed Beef Company — 30th and Race Sts. A 
corporation. Capital, $500,000; issued, $315,000. President, Charles 
Harlan; Vice-President and Treasurer, J. Noble, Jr.; Secretary, Wm. 
A. Haines. 

B. Ernst Bros.— 2920 N. 6th St. 

John J. Felin & Co., Iric. — 4142-66 Germantown Ave. Railroad, 
P. & R. A corporation. Capital, $1,500,000; issued, $850,000. Presi- 
dent, John J. Felin; Vice-President, Wm. C. Felin; Secretary, Wm. _D. 
Reilly; Treasurer, Wm. C. Felin; General Manager, Wm. E. Felin; 
General Superintendent, Pat Ford. Hogs, 8,000. Sausage — Fresh and 
smoked. By-Products — Dried blood and tankage. Government in- 
spection. Refrigeration — 150, 50 and 25-ton De La Vergne and 12-ton 
Vilter; direct expansion; 10 tons ice daily. Boiler capacity, 1,500 H. P. 
Trade Marks — "IXL" and "Gold Medal." Branch House — New York 
City. 

Geo. Hausmami & Sons, Inc. — 5111 Westminster Ave. A cor- 
poration. Capital, $50,000; issued, $50,000. Stockholders, 7. Presi- 
dent, Geo. Hausmann; Vice-President, J. F. Hausmann; Secretary and 
Treasurer, A. G. Hausmann; General Manager, Adam G. Hausmann. 
Employes, 40. Hogs, 600. Sausage — Fresh and smoked. By-Prod- 
ucts — Tankage. Government inspection. Refrigeration — 30-ton Frick; 
direct expansion. Boiler capacity, 80 H. P. Trade Mark — "Penn City 
Brand." 

G. F. Pfund & Son — 3945 Germantown Ave. Pork packers. 
Individual ownership, Carl F. Pfund. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



356 THE PACKERS' ENCYCLOPEDIA 

PHILADELPHIA 
Philadelphia Abattoir Company — 30th and Race Sts. A corpora- 
tion. Capital, $100,000. President, Jos. M. Harlan; Vice-President 
and Treasurer, E. B. Shriver; Secretary, H. E. Leutner. 

Pusey-Maynes Breish Company, Inc. — 3034-36 Market St. Rail- 
road, Pennsylvania. A corporation. Capital, $100,000; issued, $53,800. 
President, R. J. Maynes; Vice-President. H. J. Pusey; Secretary and 
Treasurer, P. J. Breish, Sr. Calves, 600; sheep, 2,500. Government 
inspection. Refrigeration — 24-ton York; direct expansion. 

F. G. Vogt & Sons, Inc.— 30th and Race Sts. Railroad, Penna. A 
corporation. Capital, $850,000; issued, $700,000. Stockholders, 250. 
President, Frederick A. Vogt; Secretary, Gustave L. Vogt; Treasurer, 
Charles H. Vogt; General Manager, Frederick A. Vogt; General 
Superintendent, Chas. H. Vogt. Employes, 350. Codes — Cross. Cat- 
tle, 50; hogs, 6,000. Sausage — Fresh and smoked. By-Products — 
Tankage, hog and chicken feed. Government inspection. Refrigera- 
tion — 125-ton Vilter; direct expansion and brine spray system; makes 
own ice. Boiler capacity, 600 H. P. Trade Mark — "Liberty Bell 
Brand." Also exports. 

Wilson-Martin Company — 3000 Market St. A corporation. 
Capital, $5,000,000; issued, $500,000. Stockholders, 2. President, T. E. 
Wilson; Vice-President, D. Moog; Secretary, S. D. Shannon; General 
Manager, D. Moog. Codes — All standard; code word, "Wilsmarco." 
Cattle, 4,000; hogs, 20,000; sheep. 6,000. Sausage — Fresh and smoked. 
By-Products — Dried blood and tankage. Government inspection. 
Refrigeration — 1,630 tons, Vilter, De La Vergne and Featherstone 
machines; brine circulating, brine spray and direct expansion. Boiler 
capacity, 5,521 H. P. Trade Marks — "Blue Ribbon," "National" and 
"Alartinette Shortening." Branch Houses — Wilmington, Del.; Balti- 
more, Md. ; Grays Ferry, Penn., and Camden, N. J. Also exports. 

PHILIPSBURG 

Philipsburg Beef Co. — Railroad, Penn. A corporation. Capital, 
$50,000; issued, $50,000. Stockholders, 2. President, A. B. Curtis; 
Vice-President, A. O. Curtis; Secretary and Treasurer, A. B. Lutz; 
General Manager, A. B. Curtis; General Superintendent, John Condon. 
Employes, 25. Cattle, 50; hogs, 300. Sausage — Fresh and smoked. 
By-Products — Tankage. Refrigeration — 24-ton York; brine circulat- 
ing. Trade Marks — "A. B. C." 

PHOENIXVILLE 

Christ F. Bader. 

Weiland Packing Company, Inc. — Rear 493-557 Bridge St. Rail- 
road, Pennsylvania. A corporation. Familv ownership. Capital, 
$100,000. Stockholders, 4. President, Carl H. Weiland; Vice-Presi- 
dent, J. Alvin Weiland; Secretary-Treasurer and General Manager, 
Frank B. Weiland; General Superintendent, Carl H. Weiland. Em- 
ployes, 70. Cattle, 50; hogs^ 2,500. Sausage — Fresh and smoked. 
By-Products — Tankage, grease, cracklings, hog and chicken feed, pig- 
skins, tallow, hides. Refrigeration — 40-ton York; 18-ton Frick; direct 
expansion system. Boiler capacity, 250 H. P. 10 tons ice daily. 

PINEVILLE 
Van Pelt Co. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— PENNSYLVANIA 357 

PITTSBURGH 

J. M. Denholm Bros. Co. — Sth and Frankstowns Aves. Railroad, 
Penna., East Liberty Sta. A corporation. Capital, $25,000; issued, 
$25,000. President, J. M. Denholm; Vice-President, B. M. Denholm; 
Secretary, H. K. Mcjunkin; Treasurer, J. C. Williams; General Man- 
ager, B. M. Denholm. Employes, 75. Stockholders, 8. Cattle, 150; 
hogs, 500; sheep, 200. Sausage — Fresh. By-Products — Dried blood 
and tankage._ Refrigeration — 40 and 15-ton York; brine circulating. 
Boiler capacity, 600 H. P. Trade Mark — "Keystone Brand." 

Dunlevv-Franklin Co. — 6500 Hamilton Ave. A corporation. 
Capital, $500,000; issued, $500,000. Stockholders, 163. President and 
General Manager, Geo. L. Franklin; Vice-President, M. J. Hennessey; 
Secretary and Treasurer, W. G. Home; General Superintendent, P. C. 
Walker. Employes, 400. Codes — Cross; code word, "Dunlevy." 
Cattle, 400; hogs, 6,000; sheep, 200. Sausage — Fresh and smoked. 
By-Products — Tankage and dried blood. Government inspection. 
Refrigeration — One 50-ton Frick and two 30-ton York; direct expan- 
sion; 30 tons ice daily. Boiler capacity, 800 H. P. 

Fried & Reineman Packing Co. — East Ohio St. Blvd., N. S., opp. 
Union Stock Yards. A corporation. Capital, $750,000. Stockholders, 
185. President, E. A. Reineman; Secretary and Treasurer, G. N. Meyer. 
Employes, 215. Hogs, 8,400; cattle, 900. Sausage — Fresh and smoked. 
Dairy products. By-Products — Hides, tallow, tankage, grease and hog 
hair. Refrigeration — 100 and 50-ton York; direct expansion. Boiler 
capacity, 500 H. P. Trade Mark— "Fort Pitt." 

F. J. Kuhn Company — 2108 East St. A corporation. Capital, 
$150,000; issued, $100,700. Stockholders. 5. President. F. J. Kuhn, 
Sr.; Vice-President, F. J. Kuhn, Jr.; Secretary and Treasurer, M. 
Nedwedeck. Employes, 20. Cattle, 100; hogs, 500; sheep, 200. 
Sausage — Fresh and smoked. Refrigeration — One 20-ton York; brine 
circulating; two tons ice daily. Retail Markets — 2108 East St., Pitts- 
burgh. 

Henry Lohrey Co. — 2234-44 East St., N. S. A corporation. Capi- 
tal, $125,000; issued, $125,000. President, B. O. Lohrey; Vice-President 
and Treasurer, Walter G. Lohrey; Secretary, Joseph E. Lohrey. 

North Side Packing Company — 2200-14 Spring Garden Ave., N. S. 
A corporation. Capital, $40,000; issued, $40,000. President and Treas- 
urer, J. G. Hofman; Vice-President, Wm. Mall; Secretary, Chas. Stigh. 

Oswald & Hess Co., Inc. — 855 Spring Garden Ave. A corpora- 
tion. Capital, $50,000; issued, $30,000. Stockholders, 3. President, 
George A. Hess; Vice-President and Treasurer, Wilbert W. Oswald; 
Secretary, G. J. Hess. Employes, 48. Hogs, 1,000; sheep, 150. 
Sausage — Fresh and smoked. Refrigeration — 15-ton York; direct ex- 
pansion. Boiler capacity, 180 H. P. Trade Mark — "Delicious." 

Pittsburgh Provision & Packing Co.— Union Stock Yards. Rail- 
roads, Pennsylvania and B. & O. A corporation. Capital, $600,000; 
issued, $600,000. President, R. Allerton; Vice-President, Jas. S. Mc- 
Fadyen; Secretary and Treasurer, John Anderson; General Manager, 
Chas. H. Ogden. Employes, 550. Codes — Cross and Robinson. Cat- 
tle, 1,200; hogs, 4,000; sheep, 1,000; calves, 1,200. Sausage— Fresh and 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



358 THE PACKERS' ENCYCLOPEDIA 

smoked. By-Products — Dried blood, tankage, hog and chicken feed, 
tallow, greases, oleo stearine and oleo oils. Government inspection. 
Refrigeration — Two 100, one 80 and one 40-ton Frick; 25 tons ice 
daily. Branch Houses — Johnstown, Pa.; Cumberland, Md. 

Sun Packing Company — 1912 Spring Garden Ave. Capital, $1,000,- 
000. Manager, Albert L. Brahm, Jr. 

William Zoller Co. — Spring Garden Ave. A corporation. Capi- 
tal, $300,000; issued, $300,000. President, Wm. Zoller; Secretary, H. O. 
Fisher; Treasurer, Edw. Wettach; General Manager, E. Wettach; 
General Superintendent, A. J. Riester. Cattle, 250; hogs, 3,800; sheep, 
300. Sausage — Fresh and smoked. By-Products — Dried blood and 
tankage. Government inspection. Refrigeration — 150 and 75-ton 
Frick; direct expansion. Boiler capacity, 750 H. P. Trade Marks — 
Hams, "Rosevale"; bacon, "Rosevale"; lard, "Clover" and "Pearl." 

POTTSTOWN 

Pottstown Abattoir— 17 E. 3rd St. Railroads, Philadelphia & 
Reading and Pennsylvania. Individual ownership. Proprietor, H. F. 
Himmelberger. Employes, 15. Codes — Cross. Cattle, 100; hogs, 500. 
Sausage — Fresh and smoked. Refrigeration — 20-ton Frick; brine 
circulating. Boiler capacity, 160 H. P. 

POTTSVILLE 

Seltzer Packing Co. — Watef and Temple Sts. Railroad, Phila. & 
Reading. A corporation. Sausage — Fresh and smoked. By-Products 
— Dried blood and tankage. Government inspection. Refrigeration — 
Two 35-ton Pennsylvania Iron Works. 

Geo. Weissinger & Bro. — 250 Peacock St. Partnership, Geo. 
Weissinger and Harry Weissinger. 

Jacob Ulmer Packing Co. — Front and East Railroad. Railroads, 
P. & R. and Pennsylvania. A corporation. Capital, $100,000; issued, 
$100,000. President, Jacob S. Ulmer; Secretary, A.. B. McCool; Treas- 
urer, Louis F. Ulmer; General Manager, Jacob S. Ulmer. Codes — 
Cross. Cattle, 100; hogs, 1,000. By-Products— Tankage. Sausage- 
Fresh, smoked and summer. Government inspection. Refrigeration — 
130-ton Frick; brine circulating and direct expansion; 25 tons ice daily. 
Retail Market — Pottsville, Pa. 

PRESTO 

J. W. Stewart Co. — Railroad, P. C. & Y. A corporation. Capital, 
$40,000. President, J. W. Stewart; Vice-President, Chas. E. Eaton; 
Secretary-Treasurer, W. S. Walsh; Manager and General Superin- 
tendent, J. W. Stewart; Sales Manager, Chas. E. Eaton. Employes, 
14. Cattle, 50; hogs, 150; calves, 50; lambs, 50. Sausage — Fresh and 
smoked. Refrigeration — 25-ton Frick; brine circulating and direct 
expansion; 5 tons ice daily. Boiler capacity, 95 H. P. 

PUNXSUTAWNEY 
Punxsutawney Beef & Provision Co. — Railroad, Pennsylvania. A 
corporation. Capital, $40,000; issued, $30,000. Stockholders, 5. Presi- 
dent, H. H. Bcezer; Vice-President, John A. Philliber; Secretarv and 
Treasurer, H. A. Philliber. Employes, 35. Cattle, 125; hogs, 1,000. 
Sausage — Fresh and smoked. By-Products — Dried blood, tankage, 
hog feed, tallow and grease. Refrigeration — 20-ton Wilson & Snyder 
and 20-ton Vilter; direct expansion; 4 tons ice daily. Boiler capacity, 
160 H. P. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— PENNSYLVANIA 359 

READING 

Central Abattoir Company — 2nd and Chestnut Sts. Railroad, 
Phila. & Reading. Employes, 25. Cattle, 100; hogs, 150. Sausage — 
Fresh and smoked. By-Products — Dried blood and tankage. Refrig- 
eration — 25-ton Frick; brine circulating. Boiler capacity, 60 H. P. 

John F. Forner — 828 Bingaman St. Abattoir. 

D. Isecovitz & Bro. — 135 Grape St. 

Reading Abattoir Co. — 216 Pine St. Railroad, Penna. A corpora- 
tion. President, Howard DeLong; Vice-President, Geo. H. Rader; 
Secretary, O. G. Mull; Treasurer, Howard DeLong; General Manager, 
Geo. H. Rader; General Superintendent, Aug. Garis. Cattle, 300; hogs, 
2,500. Sausage — Fresh, smoked and summer. By-Products — Dried 
blood and tankage. Government inspection. Refrigeration — 75 and 
35-ton York; brine circulating and direct expansion. Boiler capacity, 
400 H. P. Trade Mark— "Raco." 

RICHLAND 

A. Forry & Son. 

ROYALTON 

Vogt Farm Meat Product Co. — Railroad, Pennsylvania. A cor- 
poration. Capital, $500,000; issued, $150,000. Stockholders, 700. Presi- 
dent, Guy S. Vogt; Vice-President, Harry Bonholtzer; Secretary and 
Treasurer, R. I. Mahler. 

SALTSBURG 

W. B. Serene & Sons. 

SCALP LEVEL 

Baumgardner Meat Co. 

SCRANTON 

Brizer & Bernstein. 

Frank L. Carr— 1200-1212 Remington Ave. Railroad, Del. & Hud- 
son. Individual ownership. Employes, 25. Cattle, 100; hogs, 200. 
Sausage — Fresh and smoked. By-Products — Dried blood, tankage, 
tallow, grease, hog hair and dry bones. Refrigeration — Two 20-ton 
Remington; direct expansion. Boiler capacity, 130 H. P. Retail Mar- 
ket- — 108 Penn Ave., Scranton. 

Stowers Pork Packing & Prov. Co. — 2-56 Greens Lane. Railroad, 
Delaware & Lackawanna and Delaware & Hudson. A corporation. 
Capital, $100,000; issued, $100,000. President, J. R. Schlager; Secretary, 
H. A. Benson; Treasurer, J. R. Schlager; General Manager, J. R. 
Schlager; General Superintendent, Charles Clarke. Cattle, 25; hogs, 
500. Sausage — Fresh and smoked. Refrigeration — 25-ton Frick; brine 
circulating. Boiler capacity, 200 H. P. 

SHAMOKIN 
Croninger Packing Company, Inc. — A corporation. Capital, $200,- 
000; issued, $100,000. President, Jas. H. Straub; Vice-President, J. A. 
Wert; Secretary and Treasurer, E. M. Moyer. 
SHENANDOAH 
Shenandoah Abattoir Co. — Market and Poplar Sts. Railroad, 
Lehigh Valley.^ A corporation. Capital, $200,000; issued, $139,600. 
Stockholders, 75. President, Andrew Meluskey; Secretary, Stanley F. 
Bauser; Treasurer, Albin A. Meluskey; General Manager, Albin A. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



360 THE PACKERS' ENCYCLOPEDIA 

Meluskey, Sr. ; General Superintendent, Albin Meluskey, Jr. Em- 
ploj^es, 100. Codes — Cross. Hogs, 2,500. Sausage — Fresh and 
smoked. By-Products — Dried blood, tankage, hog feed, grease, 
cracklings, hog hair and dried bones. Refrigeration — 50-ton Frick and 
35-ton Nagle; direct expansion. Boiler capacity, 300 H. P. Trade 
Mark — "Nonpareil Brand." 

SOUTH BETHLEHEM 
Gottlieb & Hulbier— 503 E. Third St. 

SOUTHAMPTON 
George Stockburger. 

UNIONTOWN 
Union Provision, Ice & Cold Storage Company — Beef and Pork 
Packers. Coffee St. Railroad, Baltimore & Ohio. A corporation. 
Capital, $200,000; issued, $164,300. Stockholders, 67. President, T. S. 
Lackey; Vice-President, W. E. Vansickle; Secretary, E. E. Dupray; 
Treasurer and General Manager, E. J. Creamer. Employes, 15. Do 
not slaughter at present. Refrigeration — 20-ton Frick; direct expan- 
sion. Boiler capacity, 90 H. P. 

WASHINGTON 
Washington Packing Company. 

WAYNESBORO 
Union Abattoir Co. 

WEST GROVE 
Pusey & Jones. 

WEST READING 
Thomas Rahn & Son. 

WILLIAMSPORT 
John Peters— 1320 East Third St. Railroad. Phila. cSr Reading. 
Individual ownership. Employes, 40. Codes — Cross. Cattle, 100; 
hogs, 600; sheep, 200. Sausage — Fresh, smoked and summer. By- 
products — Dried blood and tankage, hair, bones and cracklings. Re- 
frigeration — Two 75-ton Vilter and one 150-ton De La Vergne; direct 
expansion and brine circulating; 75 tons ice daily. Boiler capacity, 400 
H. P. 

YORK 
York Storage & Ice Co. 

RHODE ISLAND 

MIDDLETON 
Samuel Berman — Paradise Road. 

NEWPORT 
William H. Easton & Co.— 67 W. Broadway. 
Wm. A. Stoddard— The Boulevard. 

PAWTUCKET 
Anderton Bros. 

Bateman & Tarpy— 71 Dexter St. 
Harry Bramham — 56 Upton Ave. 
Comstock & Company — Concord St. 
Chas. S. Johnson — 197 Garden St. 
H. S. Johnson— 266 Weedon St. 
Lecht Bros. — Abattoir. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLIN'G 
CAPACITY. 



PACKERS— RHODE ISLAND 361 

PORTSMOUTH 
Wm. A. S. Cummings. 
Nahum Green. 
L. Levine. 

PROVIDENCE 

Kimball & Colwell Co. — 459 Washington St. A corporation. 
Capital, $25,000; issued, $25,000. Stockholders, 3. President, M. K. 
Hadley; Secretary and Treasurer, C. D. Kimball; General Manager, 
H. C. Gagner. Employes, 85. Hogs, 900. Sausage — Fresh and 
smoked. Government inspection. Refrigeration — 25-ton Linde; brine 
circulating. Boiler capacity, 200 H. P. Trade Marks — "K. C. Brand" 
and "What Cheer Brand." Also exports. 

Confederated Home Abattoirs Co. — A corporation. Capital, $750,- 
000. President, Emil Schierhodtz; Vice-President and General Man- 
ager, Louis Berman; Treasurer, C. I. Bigney; Secretary, George 
F. McCanna. 

SOUTH CAROLINA 

ANDERSON 
Anderson Abattoir Company. 

BEAUFORT 
Seacoast Packing Company. 

CHARLESTON 
Charleston Abattoir Company. 

GREENVILLE 

W. H. Balentine— 208 E. Court St. Railroad, Charleston & West- 
ern Carolina. Individual ownership. W. H. Balentine. Capital, $75,000. 
General Superintendent, J. W. Gilreath. Employes, 30. Codes — 
Cross and Telegraphic. Cattle, 30; hogs, 100; sheep, 25. Sausage — 
Fresh and smoked. Refrigeration — Two 15-ton Yorks; direct expan- 
sion. Boiler capacity, 30 H. P. 

Greenville Abattoir Co. — 109 S. Main St. Railroad, Southern. 
Individual ownership, M. H. Goodlett. General Manager. M. H. 
Goodlett; General Superintendent, John Pettiette. Employes, 25. Cattle, 
300; hogs, 1,200; sheep, 800. By-Products — Dried blood, tankage, hog 
and chicken feed and tallow and grease. City inspection. Refrigera- 
tion — 20-ton Frick; direct exoansion. Boiler capacity, 200 H. P. 

GREENW^OOD 

Greenwood Abattoir — 457 Newmarket St. A corporation. Capital, 
$10,000. Stockholders, 2. President, W. P. Carley; Vice-President, 
Dr. W. A. Barnett; Secretary, Dr. W. A. Barnett; Treasurer, W. P. 
Carley. Employes, 5. Cattle, 220; hogs, 300; sheep, 200. By-Products 
— Dried blood and tankage. 

ORANGEBURG 
Carolina Packing Company of South Carolina — Railroads, 
Atlantic Coast Line and Southern. A corporation. Capital, $500,000; 
issued, $223,800. Stockholders, 225. President, W. W. Love; Vice- 
President, Niels Christensen; Secretary and Treasurer, Geo. C. Dixon; 
General Manager, Geo. C. Dixon; General Superintendent, Ladi 
Tobias. Employes, 50. Cattle, 50; hogs, 500. Sausage — Fresh and 
smoked. By-Products- — Tankage. Government inspection. Refrig- 
eration — 80-ton Carbondale; absorption system; brine and direct 
expansion; 6 tons ice daily. Boiler capacity, 300 H. P. Trade Mark 
— "Carolina Brand." 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



362 THE PACKERS' ENCYCLOPEDIA 

SOUTH DAKOTA 

HURON 
Farmers' Co-operative Packing Company — A corporation. Capital, 
$2,000,000; issued, $1,230,000. President, B. F. Meyers; Vice- 
President, Henry Scott; Secretary, G. W. Wright; Treasurer, H. G. 
Spratt. 

RAPID CITY 

Rapid City Packing Co. 

SIOUX FALLS 
John Morrell & Co. — Foot of Nesmith Ave. General Superintend- 
ent, Geo. M. Foster. (See Ottunnva, Iowa.) 

TENNESSEE 

CENTERVILLE 

R. E. Shouse & Company. 

CHATTANOOGA • 

J. H. Allison & Co. — Middle St. Railroads, Belt Line and Nash- 
ville, Chattanooga & St. Louis. A corporation. Stockholders, 3. 
President, J. H. Allison; Vice-President and Treasurer, H. W. 
McCall; Secretary, B. M. Allison. Employes, 75. Cattle, 900; 
hogs, 1,800; sheep, 500. Sausage — Fresh, smoked and summer. 
By-Products — Dried blood, tankage and steamed bones. Govern- 
ment inspection. Refrigeration — 150 and 50-ton Linde; brine circulat- 
ing and spray; 100 tons ice daily. Boiler capacity, 1,000 H. P. Trade 
Marks — Hams, "Allison's" and "St. Elmo"; Bacon, "Allison's Best" 
and "St. Elmo"; lard, "HoUyleaf and "St. Elmo"; sausage, "East 
Tennessee All Pork." 

CLARKSVILLE 

Kleeman & Co. — Franklin St. Partnership. Cattle, 25; hogs, 25; 
sheep, 25. Sausage — Fresh and smoked. By-Products — Tallow. 
Refrigeration — 10-ton Triumph; brine circulating and direct expan- 
sion. Trade Marks — "Trilby," "Our Own Make." Retail Market — 
212 Franklin St., Clarksville, Tenn. 

GOODSPRINGS 

O. J. Tomerlin. 

GREENEVILLE 

Greeneville Packing Co. — Railroad, Southern. Partnership. Em- 
ployes, 24. Hogs, 300. Sausage — Fresh and smoked. By-Products — 
Tankage. Government, inspection. Refrigeration — 6^-ton Auto- 
matic; direct expansion. Operates only three or four months in 
the year. Dry salt all meats, country style. Specialize in pure pork 
country style sausage, put up in paraffine bags. 
JOHNSON CITY 

A. N. Feathers & Son. 

KNOXVILLE 

East Tennessee Packing Co.' — A corporation. Capital, $200,000; 
issued, $100,000. Stockholders, 8. President, J. B. Madden; Vice- 
President, D. G. Madden; Treasurer, H. H. Slatterv. Emploves, 50. 
Codes— All. Cattle, 700; hogs, 2,100; sheep, 700. Sausage— Fresh and 
smoked. By-Products — Tankage. Refrigeration — 100-ton Frick, 150 
and 50-ton De La Vergne; brine circulating, direct expansion and 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— TENNESSEE 363 

brine spray; 25 tons ice daily. Boiler capacity, 450 H. P. Trade 
Marks — Hams, "Selecto"; bacon, "Selecto"; lard, "Lily"; compound, 
"Invincible." Retail Markets — Knoxville and Maryville, Tenn. 

T. L. Lay Packing Co.— 400-402 E. Jackson Ave. Railroad, South- 
ern. A corporation. Capital, $150,000; issued, $100,000. Stockholders, 
5. President, T. L. Lay; Vice-Presidents, W. T. Lay and L. M. Lay; 
Secretary, Frank B. Hall; Treasurer, Ira V. Lay; General Manager, 
W. T. Lay; General Superintendent, Frank B. Hall. Employes, 50. 
Cattle, 300; hogs, 2,000. Sausage — Fresh and smoked. By-Products — 
Dried blood and tankage. Refrigeration — Two 20-ton and one 6-ton 
York; direct expansion. Retail Market — 141 S. Central Ave., Knox- 
ville. 

Knoxville Abattoir Co. 

MEMPHIS 

Memphis Packing Corporation. — Riverside and TrigP- Sts. Rail- 
road, Frisco. A corporation. Capital, $2,000,000; issued, $1,990,745. 
President, Joseph Newburger; Vice-Presidents, S. M. Williamson, L. 
K. Salisbury and J. L. McCabe; Secretary and Treasurer A. S. 
Nordlinger; General Manager, J. L. McCabe; General Superintendent, 
F. F. Rueping. Employes, 200. Code — Cross. Cattle, 750; hogs, 
3,600. Sausage — Fresh and smoked. By-Products — Dried blood, 
tankage and hog feed. Government inspection. Refrigeration — Two 
50-ton Vogt; absorption system; brine circulating and brine spray; 
12 tons ice daily. Boiler capacity, 450 H. P. 

Scott's Abattoir Co. 

MORRISTOWN 
Donaldson & Holtsinger. 
Morristown Packing Company. 

NASHVILLE 
Nashville Abattoir H. & M. Ass'n— 1416 Adams St. Railroads, 

Louisville & Nashville and Nashville, Chattanooga & St. Louis. A 
corporation. Capital, $32,500; issued, $32,500. Stockholders, 65. Pres- 
ident, N. Lahart; Vice-President, W. R. Bruce; Secretary, G. S. Jacobs; 
Treasurer, E. C. Fox; General Manager, O. W. Climer. Employes, 55. 
Cattle, 500; hogs, 750; sheep, 375; calves, 175. By-Products— Dried 
blood, tankage, grease, tallow and casings. City inspection. Refrig- 
eration — 100-ton Vilter and 90-ton York; brine circulating and direct 
expansion systems; 16 tons ice daily. Boiler capacity, 450 H. P. 

Neuhoff Packing Company — 1310 Adams St. Lorenz Neuhoff, 
Treasurer and Manager. 

Power Packing Plant — 1101 1st Ave., N. Railroad, Louisville 
& Nashville. A corporation. Capital, $500,000; issued, $500,000. Stock- 
holders, 45. President, R. E. Power; Vice-President, H. E. Warner; 
Secretary and Treasurer, H. A. Tenbrunsel; General Manager, Chris. 
J. Power. Employes, 125. Code— Cross. Cattle, 200; hogs, 1,500; 
sheep, 500. Sausage — Fresh and smoked. By-Products — Dried blood 
and tankage. Government inspection. Refrigeration — 60 and 40-ton 
Frick; direct expansion. Boiler capacity, 300 H. P. Trade Mark — 
"Power." 

PULASKI 
R. W. George. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



364 THE PACKERS' ENCYCLOPEDIA 

UNION CITY 
Reynolds Packing Co. — S. 5th St. Railroad, Mobile & Ohio. A 
corporation. Capital, $100,000; issued, $77,700. Stockholders, 209. 
President, W. G. Reynolds; Vice-President, G. W. Stovall; Secretary 
and Treasurer, G. B. White; General Alanager, W. G. Reynolds; Gen- 
eral Superintendent, Arnold Glott. Employes, 20. Cattle, 35; hogs, 
140; calves, 10; sheep and lambs, 50. Sausage — Fresh and smoked. 
Government inspection. Refrigeration — 16-ton Brecht; direct expan- 
sion and brine circulating. Trade Mark — "Reynolds' Quality 
Products." 

TEXAS 

AUSTIN 
■ Walker Properties Association — 3rd and San Antonio Sts. Rail- 
road, International & Great Northern. Mfgrs. of chili con carne and 
Mexene Chili Powder. President, ¥. W. Catterall; General Manager, 
W. F. Gohlke. Government inspection. 

BEAUMONT 

Zummo Packing Co. 

DALLAS 

Armstrong Packing Co. — Cockrell Ave. and Alma St. Railroads, 
Missouri, Kansas & Texas and Cotton Belt. A corporation. Capital. 
$1,000,000; issued, $1,000,000. Stockholders, 3. President, E. L. Flip- 
pen; Vice-President, H. E. Prather; Active Vice-President, E. H. 
Terrell; Secretary and Treasurer, W. Worrill. Employes, 500. Codes 
—All. Cattle, 1,000; hogs, 5,000; sheep, 500. Sausage— Fresh, smoked 
and summer. By-Products — Full line. Government inspection. Re- 
frigeration — Two 190-ton De La Vergne and one York; 25 tons ice 
daily. Boiler capacity, 2,000 H. P. Also exports. 

Max Hahn Packing Co. — North End Alamo St. Railroad, Alis- 
souri, Kansas & Texas. A corporation. Capital, $50,000; issued, 
$50,000. Stockholders, 6. President, Max Hahn; Vice-President, E. 
D. Slaughter; Secretary and Treasurer, W. A. Currens; General Man- 
ager, Max Hahn; General Superintendent, Carl Hahn. Employes, 25. 
Cattle, 500; hogs, 1,000; sheep, 350. Sausage — Fresh, smoked and 
summer. By-Products — Tankage. Refrigeration — 25-ton Frick; brine 
circulating. Boiler capacity, 120 H. P. Trade Mark — "Rooster 
Brand." 

EL PASO 

Border Packing Co., Inc. — 104 South Florence St. A corporation. 
Capital, $20,000; issued, $20,000. President, Mack Camp; Vice-Presi- 
dent, A. W. Graham; Secretary and Treasurer, H. W. Lackland; Gen- 
eral Manager, A. W. Graham. Employes, 8. Slaughterers only. Buy 
refrigeration. 

Nations Packing Co. — 301 S. Kansas St. Railroad, Texas & 
Pacific. A corporiition. Capital, $250,000; issued, $150,000. Stock- 
holders, 5. President, J. H. Nations; Vice-President, C. B. Ardoin; 
Secretary and Treasurer, O. A. Danielson; General Manager, O. A. 
Danielson; General Superintendent, Ben Meyer. Employes, 27. Code 
— Private; code word, "Nations." Cattle, 100; hogs, 75; sheep, 50. 
Sausage — Fresh and smoked. Refrigeration — Buys brine from ice 
factorJ^ 

National Meat Company, 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLIXG 
CAPACITY. 



PACKERS— TEXAS 365 

Peyton Packing Co.— Railroads. El Paso & South Western and 
Texas & Pacific. A corporation. Capital, $1,000,000; issued, $400,000 
Stockholders, 25. President, J. C. Peyton; Vice-President, Robt. 
Rhea; Secretary, P. S. C. Davis; Treasurer, Robt. Rhea; General 
Manager, J. C. Peyton; General Superintendent, W. A Kessler 
Employes, 150. Code— Cross. Cattle, 800; hogs, 1,000; sheep, 500. 
Sausage— Fresh and smoked. By-Products— Dried blood and tankage. 
Government inspection. Refrigeration— 125-ton De La Vergne and 
40-ton Vilter; brine spray. Boiler capacity, 320 H. P. Trade Marks 
—"Circle Star" and "Chesterfield." Also exports. 

Henry G. Schneider— Railroad, El Paso & South Western. Indi- 
vidual ownership. General Superintendent, H. G. Schneider. Em- 
ployes, 3. Cattle, 250; hogs, 500; sheep, 500. Only an abattoir— do not 
pack. Sausage— Fresh and smoked. By-Products— Hog and chicken 
feed. Refrigeration— None. Boiler capacity, 20 H. P. Retail Market 
—506 Mesa Ave., El Paso. 

Sanitary Slaughter House — H. Peper, Prop. 
FORT WORTH 

Armour & Company — (See Chicago.) 

Fort Worth Packing Co.— 301 E. 22nd St. Railroad, Fort Worth 
Belt. A corporation. Capital, $125,000; issued, $125,000. Stockhold- 
ers, 4. President, E. W. Gruendler; Vice-President, T. F. Maurin; 
Secretary, R. N. Dumble; Treasurer, Alvin T. Lange; General Man- 
ager, R. N. Dumble. Employes, 85. Codes— Cross and Robinson. Cattle, 
100; hogs, 300. Sausage— Fresh and smoked. By-Products— Tankage. 
Refrigeration— 50-ton Frick, 30-ton Frick and 14-ton Wolf-Linde; 
direct expansion; ?>?, tons ice daily. Boiler capacity, 450 H. P. Trade 
Mark — "Fairy Brand." 

Swift & Company — (See Chicago.) 

GALVESTON 

Rosenthal Packing Co., Inc.— 61st and Avenue J. Railroad, South- 
ern Pacific. Individual ownership. President, Louis Rosenthal; Vice- 
President, J. J. Niedermann; Secretary and Treasurer, Chas. F. Hil- 
denbrand. Cattle, 100; calves, ISO; hogs, 300. Sausage— Fresh, 
smoked and summer. Refrigeration — 25-ton York; direct expansion 
Boiler capacity, 150 H. P. Trade Mark— "Oleander Brand." 

HOUSTON 

Houston Packing Co.— Engelke and Roberts. Railroads, Inter- 
national & Great Northern and San Antonio & Aransas Pass A 
corporation. Capital, $800,000. President, R. E. Paine; Vice-Presi- 
dent, P. B. Timpson; Treasurer, W. J. Hyde; Secretary, E. W. 
Guendlen; General Manager and General Superintendent, T. F. 
Maurin. Employes, 350. Codes— Robinson, Utility. Cross, Yopp 
Armsby and Western Union. Cattle, 1,800; hogs, 10,000. Sausage- 
Fresh, smoked and summer. Edible oils and shortenings; ice. By- 
Products— Dried blood, tankage, chicken feed, bone meal Govern- 
ment inspection. Refrigeration— 250-ton Frick; 250-ton York Direct 
expansion. Boiler capacity, 1,500 H. P. Branch houses at Beaumont, 
Brownsville and Galveston, Tex.; and Lake Charles, La. 

Texas Packing Company— 108 Milam St. Individual ownershio 
Employes, 20. Cattle, 250; hogs, 100. Sausage— Fresh, smoked and 
summ er. Refrigeration— Furnished by contract from ice plant. 

CAPACITY °" ''^"'*' ^°^^ ^""^ ®^^^^ indicate AVERAGE WEEKLY KILLING 



366 THE PACKERS' ENCYCLOPEDIA 

PARIS 
Paris Municipal Abattoir. 

SAN ANTONIO 

Alamo Dressed Beef Co. — Roosevelt Ave. and Mitchell St. Rail- 
road, San Antonio & Aransas Pass. A corporation. Capital, $50,000; 
issued, $50,000. Stockholders, 11. President, J. D. Oppenheimer; Vice- 
President, A. H. Halff; Secretary, Frederick Terrell; Treasurer, J. D. 
Oppenheimer; General Manager, Chas. R. Bergstroni; General Super- 
intendent, Chas. R. Bergstrom. Employes, 55. Cattle, 250; hogs, 250; 
sheep, 50. Sausage — Fresh, smoked and summer. By-Product — 
Tankage. Refrigeration — 60-ton York; brine circulating; 20 tons ice 
daily. Boiler capacity, 300 H. P. 

Union Meat Company — Vice-President, J. A. Gallagher. 
SHERMAN 

Sherman Slaughtering & Rendering Co. — Railroad, Missouri, 
Kansas & Texas. A corporation. Capital, $10,000; issued, $10,000. 
Stockholders, 4. President, R. E. Paine; Vice-President and Man- 
ager, Chas. Knapp; Treasurer, E. W. Guendlen. Employes, 4. 
Wholesale slaughterers, custom killers and renderers. 

TAFT 

Taft Packing House — Railroad, San Antonio & Aransas Pass. A 
corporation. (Coleman Fulton Pasture Co.) Capital, $849,700; issued, 
$849,700. President. Charles P. Taft; Vice-President, Joseph T. Green; 
Secretary, H. V. Fetick; General Manager, H. V. Fetick; General 
Superintendent, J. G. Vann. Employes, 40. Cattle, 250; hogs, 250; 
sheep, 150. Sausage — Fresh, smoked and summer. By-Products — 
Tankage, hog and chicken feed. Refrigeration — 25-ton Wolf-Linde; 
25-ton Frick; brine circulating; 25 tons ice daily. Boiler capacity, 1,100 
H. P. Trade Mark — "Taft's Crystal Shortening." Retail Market — 
Taft, Texas. Also exports. 

UTAH 

EDEN 
MURRAY 



George McDonald. 

Jensen Bros. 
McMillan & Son. 



OGDEN 
Ogden Packing & Provision Co. — West 24th St. Railroad, Union 
Pacific. A corporation. Capital, $3,425,000; issued, $2,000,000. Vice- 
President, W. H. Sherman; Secretary, Eva C. Erb; Treasurer, Charles 
H. Barton; General Manager, James Brennan; General Superinten- 
dent, Geo. F. Madsen. Employes, 250. Codes — A. B. C, 5th, Cross 
and Bentley; code word, "Opaco." Cattle, 750; hogs, 5,000; sheep, 
2,000. Sausage — Fresh and smoked. By-Products — Dried blood, 
tankage, hog and chicken feed, meat meal. Government inspection. 
Refrigeration — 175-ton Vulcan; direct expansion and brine spray. 
Boiler capacity, 650 H. P. Trade Marks— Hams, "Mountain" and 
"Nectar" brands; bacon, "Mountain," "Nectar" and "Sego"; lard, 
"Mountain" and "Sego"; compound, "Chefo" and "Canyon." Branch 
Houses — 1150 East First, South Los Angeles, and 25 Crook St., San 
Francisco, Cal.; 700 South Utah Ave., Butte, Mont.; 370 West First, 
South Salt Lake, Utah; 306 North Main, Pocatello, Idaho. Also 
exports. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— UTAH 367 

SALT LAKE CITY 

Block & Guss — 1672 Berk St. Railroad, Oregon Short Line. 
Partnership — Louis Block and Sam. Guss. Employes, 15. Cattle, 
180; hogs, 50; sheep, 250. Sausage — Fresh and smoked. By-Product 
— Tankage. City inspection. Refrigeration — 6-ton Niebling; direct 
expansion. Boiler capacity, 100 H. V. 

Archie McFarland & Son— 2922 S. State St. Railroads, Denver & 
Rio Grande and Oregon Short Line. Partnership. General Manager, 
Archie McFarland; Buyer, Rae McFarland. Employes, 18. Cattle, 
200; hogs, 100; sheep, 1,000. City inspection. Refrigeration — 6-ton 
Vilter; direct expansion. Boiler capacity, 80 H. P. 

VERMONT 

HYDE PARK 
John Miner — Railroad, Boston & Maine. Individual ownership. 
Cattle, 200; hogs, 300; sheep, 500. Government inspection. Refrigera- 
tion — 4-ton Brunswick; direct expansion. Boiler capacity, 10 H. P. 
Retail Market— Hyde Park, Vt. 

BELLOWS FALLS 
J. J. Cray Packing Company. 

ESSEX JUNCTION 
Fletcher & Co. 

VIRGINIA 

BRISTOL 
Virginia Packing Co., Inc. — Railroad, Southern. A corporation. 
Capital, $50,000; issued, $50,000. Stockholders, 3. President, W. S. 
Lindsay, Vice-President, S. E. Harkrader; Secretary and Treasurer, 
C. E. Sarver. Employes, 28. Cattle, 100; hogs, 500. Sausage — Fresh 
and smoked. By-Products — Tankage. Government inspection. Re- 
frigeration — 15-ton Frick; direct expansion. Boiler capacity, 100 H. P. 
CHARLOTTESVILLE 
Charlottesville Alaattoir. 
Charlottesville Ice Co. 

DANVILLE 



McGuire & Co. 

L. H. Brantley. 
Ivor Grocery Co. 
L. C. Pulley & Co. 

M. R. Scott Co. 



IVOR 



LYNCHBURG 



NEWPORT NEWS 
Levinson Packing Co., Inc. — 2610-2612 Jefferson Ave. Railroad, 
Chesapeake & Ohio. A corporation. Capital, $100,000; issued, $35,000. 
Stockholders, 3. President, Max Levinson; Secretary, C. H. Car- 
penter; Treasurer, Ben Levinson; General Manager, Max Levinson. 
Employes, 12. Codes — Cross; code word, "Levson." Cattle, 25; hogs, 
200. Sausage — Fresh. By-Products — Tankage and dried blood. 
Refrigeration — 25-ton York; brine circulating. Trade Marks — 
"Levson" and "Smithfield Hams." 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



368 THE PACKERS' ENCYCLOPEDIA 

NORFOLK 

Banks Bros. Packing Co. — Chapel St. Railroad, Norfolk & 
Western. Partnership. Employes, 50. Cattle, 200; hogs, 500; sheep, 
200. Sausage — Fresh and smoked. By-Product — Tankage. Refrig- 
eration — 65-ton York; brine circulating; 40 tons ice daily. Boiler 
capacity, 350 H. P. Trade Marks — "Snow Bank" and "Sunshine Brand."^ 

Interstate Packing & Ice Co. — Railroad, Norfolk & Western. A 
corporation. Capital, $150,000; issued, $50,000. President, J. T. 
Lynch; Vice-President, G. C. Culpepper; Treasurer, E. L. Cote; 
Secretary, Chas. R. Barnes. Cattle, 300; hogs, 1,200; sheep, 120. Sau- 
sage — Fresh, smoked and summer. By-Product — Tankage. Refrig- 
eration — 90-ton Frick and 30-ton Frick; brine circulating system. 
Noi yet operating — April, 1922. 

NORTH TAZEWELL 

Tazewell Packing Company. 

NORTON 

Norton Packing Co., Inc. — Railroads, Louisville & Nashville, Nor- 
folk & Western and Interstate. A corporation. Capital, $100,000; is- 
sued, $60,000. Stockholders, 5. President, E. A. Harner; Secretary and 
Treasurer, S. A. McCIuen; General Manager and Superintendent, E. A. 
Harner. Employes, 15. Cattle, 200; hogs, 3,000; sheep, 200. Sausage — 
Fresh, smoked and summer. By-Products — Dried blood, tankage and 
fertilizer. Refrigeration — 50-ton York; brine circulating. Boiler 
capacity, 150 H. P. 

PETERSBURG 

Bowman Bros. — 31 Sycamore St. 

PORTSMOUTH 

Codd & Co. 

Freedman Packing Co. 

Norman Packing Co. 

Portsmouth Provision & Packing Co. 

T. O. Williams. 

RICHMOND 

Brown Abattoir Co. 

W. S. Forbes & Co., Inc.— 10th and Byrd Sts. G. E. MengeU 
Manager. Owned by .A.llied Packers, Inc., Chicago, 111. 

R. Kastelberg's Sons, Inc. 

Patrick-Young Co. — Hermitage Rd. near Leigh. 

Richmond Abattoir — (Valentine's Meat Juice Co., Proprietors.) 
Chamberlavne Parkway. Railroad, Seaboard Air Line. A corporation. 
Capital, $100,000; issued, $100,000. President, G. G. Valentine; Vice- 
President, F. S. Valentine; Secretary and Treasurer. H. L. Valentine. 
Cattle, 200; calves, 200. By-Products — Dried blood, tankage and hog 
and chicken feed. Government inspection. Employes, 40. Boiler 
capacity, 90 H. P. Refrigeration. 

Union Abattoir Co. 

Valentine's Meat Juice Co. — Chamberlayne Parkway. Railroad, 
Seaboard Air Line. A corporation. Capital, $100,000; issued, $100,000. 
President, G. G. Valentine; Vice-President, F. S. Valentine; Secretary 
and Treasurer, H. L. Valentine. Employes, 60. Cattle, 125. By- 
Products — Dried blood, tankage and hog and chicken feed. Govern- 
ment inspection. Refrigeration. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— VIRGINIA 369 

ROANOKE 

Brown Abattoir Co., Inc. — A corporation. Capital, $25,000; issued, 
$16,000. Stockholders, 10. President, Frank E. Brown; Vice-Presi- 
dent, George E. Markly; Treasurer, Secretary and General Manager, 
Frank E. Brown; General Superintendent, R. P. Vandegrift. Em- 
ployes, 4. Cattle, 40; hogs, 30; sheep, 10. By-Product — Tankage. 
Refrigeration — iS-ton Automatic; direct expansion. Boiler capacity, 
50 H. P. 

Frank Brown Company. 

Griggs Packing Co., Inc. — Franklin Road. Railroad, Norfolk & 
Western. A corporation. Capital, $150,000; issued, $100,000. Stock- 
holders, 7. President, R. B. Griggs; Vice-Presidents, B. P. Huff and 
A. J. Huff; Secretary and Treasurer, C. M. Griggs; General Manager, 
R. B. Griggs; General Superintendent, C. M. Griggs. Employes, 25. 
Hogs, 1,000. Sausage — Fresh, smoked and summer. By-Products — 
Dried blood and tankage. Refrigeration— 230-ton Frick and 70-ton 
York; brine circulating and direct expansion; 100 tons ice daily. 
Boiler capacity, 1,350 H. P. Trade JVIark — "Lily Leaf." 

ROSSLYN 
Rosslyn Packing Co. — Railroads, Pennsylvania, delivery at Ross- 
lyn, and Baltimore & Ohio at Georgetown, D. C. A corporation. 
Capital, $25,000; issued, $25,000. Stockholders, 6. President, Chas. 
G. Pfluger; Vice-President, Wm. G. Carter; Secretary and Treasurer, 
Robt. G. Carter. Employes, 50. Cattle, 300; hogs, 1,000; sheep, 500. Sau- 
sage — Fresh and smoked. By-Products^ — Tankage and hog and 
chicken feed. Government inspection. Refrigeration- — 310-ton Vilter; 
brine circulating and direct expansion; 75 tons ice daily. Boiler 
capacity, 400 H. P. Retail Markets — ^Riggs Market, Center Market, 
Eastern Market, O Street Market and Western Market, Washington, 
D. C. 

SMITHFIELD 

J. B. Grimes & Son. 

P. D. Gwaltney, Jr., & Co. 

V. W. Joyner & Co. 

Tazewell T. Spratley Co. 

J. W. Stott. 

J. Waverly Thomas. 

SUFFOLK 
W. R. Frasier. 
Smithfield Meat Co. 
Smithfield Packing Co., Inc. 

WASHINGTON 

ABERDEEN 
Erickson Meat Co. 

BELLINGHAM 
Sanitary Meat Co. — 1017 Elk St. Railroads, Northern Pacific and 
Great Northern. A corporation. Capital, $20,000; issued, $18,000. 
Stockholders, 3. President, Hans Oberleitner; Vice-President, A. W. 
Pierce; Secretary and Treasurer, P. M. Johnson; General Manager, 
Hans Oberleitner. Employes, 7. Cattle, 15; hogs, 70; sheep, 30. 
Sausage^Fresh, smoked and summer. By-Products — Tankage, hog 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



370 THE PACKERS' ENCYCLOPEDIA 

and chicken feed. Refrigeration — S-ton Armstrong; brine circulating 
and direct expansion; one-half ton ice daily. Boiler capacity, 30 
H. P. Retail Market— Bellingham, Wash. 

SEATTLE 

Barton & Co. — Spokane St. and East Waterway. A corporation. 
Capital, $1,000,000; issued, $650,000. President, P. Burns; Vice- 
President, G. I. C. Barton; Secretary and Treasurer, R. J. Ferguson; 
General Manager, G. I. C. Barton; General Superintendent, A. B. 
Musser. Employes, 150. Cattle, 250; hogs, 1,000; sheep, 1,500. Sau- 
sage — Fresh, smoked and summer. By-Products — Dried blood, tank- 
age, hog and chicken feed and bone meal. Government inspection. 
Refrigeration — 40-ton Vulcan and two 50-ton Vilter; direct expansion 
and brine circulating; 5 tons ice daily. Boiler capacity. 100 H. P. 
Tra'de Marks — "Circle W" and "Carnation." Retail Markets — Tacoma, 
Bellingham and Port Angeles, Wash. Also exports. 

Frye & Company — S. 9th and Walker Sts. Railroad, Northern 
Pacific. A corporation. Capital, $1,500,000; issued, $1,500,000. Stock- 
holders, 3. President, Charles Ji. Frye; Vice-President, Frank F. 
Frye; Secretary, John C. Higgins; Assistant Secretary, F. A. Daniel- 
son; Treasurer, Charles H. Frye; General Manager, Charles H. Frye; 
General Superintendent, John Klinkham. Employes, 750. Codes — 
A. B. C, 5th, 6th, Bentley's and Cross. Cattle, 250; hogs, 3,000; sheep, 
500. Sausage — Fresh and smoked. By-Products — Dried blood, tank- 
age, chicken feed, bone, ground bone, bone meal, etc. Government 
inspection. Refrigeration — Two 150-ton De La Vergne and one 80-tort 
De La Vergne, also 30 at branch houses with capacity of 150 tons; 
direct expansion; 50 tons ice daily. Boiler capacity, 600 H. P. Trade 
Marks — "Frye's Delicious," "Wild Rose" and "Frye's Shortening." 
Branch Houses — San Francisco, Cal. ; Portland, Ore.; Tacoma, Wash.; 
Nampa, Idaho; Sedro Valley, Bremerton, Aberdeen, Bellingham, 
Everett, Centralia and Buckley, Wash. Retail Markets — Seattle, 8; 
Tacoma, 2; Portland, 2, and Bremerton, Centralia, Raymond, Aber- 
deen, Hoquiam, Sedro Valley, Buckley, Bellingham, Anacostes, New 
Castle, Seward, Port Townsend, Wash.; Juneau, Ketchikan and Skag- 
way, Alaska. Also exports. 

James Henry Packing Co.— 2025-2029 9th Ave. South. Individual 
ownership. General Manager, O. B. Joseph; General Superintendent, 
Wm. Moran. Employes, 65. Cattle, 250; hogs, 600; sheep, 1,000. Sau- 
sage — Fresh and smoked. By-Products — Dried blood and tankage. 
Refrigeration — 40-ton Baker; direct expansion. Boiler capacity, 100 
H. P. Trade Mark— "Diamond 'H' Brand." Retail Market— One at 
Seattle. 

SHELTON 

Shelton Meat & Ice Co.— J. F. Bichsel. 
SNOHOMISH 

Bruhn & Henry, Inc. 

Columbia Packing Co. 

A. Evoy. 

SPOKANE 

Adam Brown Packing Co. — 116 Havana St. Railroad, Chicago, 
Milwaukee & St. Paul. A corporation. Capital, $100,000; issued^ 
$65,000. Stockholders, 12. President, Adam Brown; Vice-Presidents, 
Chas. Dezell and T. Horton; Secretary and Treasurer, D. M. Brown; 
General Manager, Adam Brown. Employes, 34. Cattle, 250; hogs. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— WASHINGTON 371 

300; sheep, ISO. Sausage — Fresh, smoked and summer. By-Products 
— Hog and chicken feed. Refrigeration — One 9-ton Armstrong, three 
2-ton Frick and one IJ^-ton Cooper; direct expansion; one ton ice 
daily. Boiler capacity, 80 H. P. Trade Marks — "Eagle Brand" and 
"Union Brand." Retail Markets — 5 in Spokane. 

Armour & Company — Virginia and E Sts. (See Chicago.) 

John Lewis & Company — Pork and Beef Packers. 4103 S. Mission 
St. Railroad, Spokane Eastern. A corporation. Capital, $200,000. 
President, John Lewis; Vice-President, J. F. Williams; Treasurer, 
C. P. Ray. Cattle, 75; hogs, 300; sheep, 250. Sausage — Fresh and 
smoked. Refrigeration — 15-ton Armstrong; direct expansion. Retail 
Markets — 6 in Spokane. Boiler capacity, 200 H. P. 

Spokane Packing Co. 

Trefry & Demeester. 

TACOMA 

Carstens Packing Co. — 1623 East J St. Railroads, Oregon-Wash- 
ington Railway & Navigation and Northern Pacific. A corporation. 
Capital, $1,500,000; issued, $1,150,000. Stockholders, 9. President, 
Thomas Carstens; Vice-President, Henry Wolff; Secretary and Treas- 
urer, O. F. Kuhl; Superintendent, J. H. Beidler. Employes, 300. 
Codes — W. U. and A. B. C, 5th edition; code word, "Carstens." Cat- 
tle, 1,500; hogs, 15,000; sheep, 3,500. Sausage— Fresh, smoked and 
summer. By-Products — Dried blood, tankage, hog and chicken feed, 
bone meal, granulated bone, fish meal and sheep guano. Government 
inspection. Refrigeration — SO, 35 and 10-ton Vilter, and 120-ton De La 
Vergne; brine spray system and direct expansion; 10 tons ice daily. 
Boiler capacity, 1,400 H. P. Trade Marks — Hams, "Diamond T. C," 
"Washington"; bacon, same; lard, same; compound, "Snow Cap 
Brand," "Autumn Leaf Lard Compound," "Silver Star Lard." Branch 
Houses — Seattle, Aberdeen, Everett, Bellingham, Camp Lewis and 
Spokane, Wash., and Portland Oregon. Retail and Wholesale Mar- 
kets — Total of forty in Washington, Idaho and Alaska. Also exports. 
WALLA WALLA 

Walla Walla Meat & Cold Storage Co.— Railroad, Oregon Rail- 
way & Navigation. A corporation. Capital, $150,000; issued, $150,000. 
Stockholders, 20. President, R. H. Johnson; Vice-President, J. J. 
KaufTman; Secretary and Treasurer, F. M. Lowden, Jr.; General Man- 
ager, F. M. Lowden, Jr.; General Superintendent, Robt. Linder. Em- 
ployes, 70. Cattle, 100; hogs, 200; sheep, 300. Sausage — Fresh and 
smoked. By-Products — Dried blood, tankage, hog and chicken 
feed. Government inspection. Refrigeration — SO-ton Harris, 35-ton 
Frick and 7-ton Harris; direct expansion and brine circulating; 30 
tons ice daily. Trade Mark — "Holly Brand." Retail Markets — Three 
in Walla Walla and one in Pasco, Wash. 

WENATCHEE 

Schrock-Nelson Co. 

YAKIMA 

H. & S. Meat Co., Inc.— 24 N. 2nd St. A corporation. Capital, 
$20,000; issued, $20,000. Stockholders, 2. President, Peter Hansen; 
Secretary and Treasurer, F. J. Herberger. Employes, 16. Cattle, 
100; hogs, 300; sheep, 300. Sausage — Fresh, smoked. By-Products — 
Tankage. City inspection. Refrigeration — 12-ton Armstrong; direct 
expansion. Boiler capacity, 25 H. P. Trade Mark — "H. & S." Retail 
Markets — Two in Yakima, Wash. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



in THE PACKERS' ENCYCLOPEDIA 

YAKIMA 
Independent Meat Co. 
Yakima Meat Co. 

WEST VIRGINIA 

WHEELING 

C. Kalbitzer Packing Co.— 4128 Water St. Railroad, B. & O. A 
corporation. Capital, $400,000; issued, $188,700.^ Stockholders, 45. 
President, Geo. W. Kalbitzer; Vice-President, Wm. Fette; Secretary 
and Treasurer, Geo. J. Weiskircher; General Manager, Geo. W. Kal- 
bitzer; General Superintendent, Wm. J. Sullivan. Employes, 85. Cat- 
tle, 100; hogs, 1,000. Sausage — Fresh. By-Products — Unground tank- 
ag.e. Government inspection. Refrigeration — 100-ton De La Vergne; 
direct expansion; 30 tons ice daily. Boiler capacity, 500 H. P. Trade 
Marks — Hams, "Royal"; bacon, "Royal"; lard, "Kalbitzer's Special" 
and "Wheeling Brand." Retail Markets— 1327 Market St. and 2201 
Market St., Wheeling, W. Va., and 316 33d St., Bellaire, Ohio. 

Paul O. Reymann Co. — Wetzell and Warren Sts. Owned by 
Wilson & Co. (See Chicago.) 

F. Schenk & Sons Co. — J. O. Schenk, Manager. Owned by Allied 
Packers, Inc., Chicago, 111. 

Weimer Packing Co. — 1033 Main St. A corporation. Capital, 
$100,000; issued, $59,000. Stockholders, 7. President, Wm. G. Wei- 
mer; Vice-President, A. F. Schairer; Secretary and Treasurer, H. G. 
Weimer; General Manager, Wm. G. Weimer. Employes, 27. Cattle, 
25; hogs, 200; sheep, 40; calves, 25. Sausage — Fresh and smoked. 
By-Products — Tankage, hog and chicken feed. Refrigeration — 25-ton 
Wilson-Snyder, two 10-ton Yorks; brine circulating and direct ex- 
pansion; one-half ton ice daily. Boiler capacity, 160 H. P. Trade 
Mark — "Fort Henry." Retail Market— 1033 Main St., Wheeling, 
W. Va. 

John Wenzel Company — 4320 Jacob St. Charles Norteman, owner. 

Wheeling Butchers' Association — Fourth and Center Sts. Rail- 
roads, Pennsylvania and B. & O. A corporation. Capital, $50,000; issued, 
$20,000. Stockholders, 21. President, Geo. W. Weimer; Vice-Presi- 
dent, Fred W. Neininger; Secretary and Treasurer, Wm. M. Schenck; 
General Manager and Superintendent, Wm. M. Schenck. Employes, 
8. Cattle, 75; hogs, 400; sheep, 75; calves, 150. By-Products— Tank- 
age, inedible yellow grease, inedible tallow, and also dealers in hides, 
calf skins, pelts and horse hides. Refrigeration — 15-ton York; brine 
circulating. Boiler capacity, 250 H. P. Note — Abattoir only. 

HUNTINGTON 
Fesenmeier Packing Co. — 14th and Madison. Railroads, C. & O. 
and B. & O. A corporation. Capital, $200,000; issued, $200,000. Stock- 
holders, 35. President, J. L. Fesenmeier; Vice-Presidents, Paul R. 
Riddlemoser and A. J. Fesenmeier; Secretary, A. V. Ward; Treasurer. 
C. M. Gohen; General Manager, Paul R. Riddlemoser; General Super- 
intendent, M. J. Kearney. Employes, 40. Codes — Cross. Cattle, 
100; hogs, 2,000. Sausage — Fresh and smoked. By-Products— Tank- 
age' and hog and chicken feed, and grease. Government inspection. 
Refrigeration — 200-ton York; brine circulating. Boiler capacity, 950 
H. P. Trade Marks — "Apple Blossom Brand" and "Wesva Brand." 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— WISCONSIN Z72, 

WISCONSIN 

CUDAHY 
Cudahy Brothers Company — Railroad, Chicago & North Western. 
A corporation. Capital, $3,200,000; issued, $3,200,000. Stockholders, 
30. President, Michael F. Cudahy; Vice-President, John Cudahy; 
Secretary, James W. Bryden; Treasurer, M. J. Connell. Employes, 
1,200. Codes; — Cross, Utility and Summit; code word, "Cudahy- 
Milwaukee." Cattle, 1,000; hogs, 40,000; sheep, 600. Sausage — Fresh, 
smoked and summer. By-Products — Dried blood, tankage and hog 
and chicken feed. Government inspection. Refrigeration — Four Vil- 
ter, 825 tons capacity; brine circulating, direct expansion and brine 
spray system; 75 tons ice daily. Boiler capacity, 3,000 H. P. Branch 
Houses — Milwaukee, Wis.; Chicago, 111.; Detroit, Mich., and Akron, O. 
Trade Marks — Hams, "Peacock" and "Cream City"; bacon, "Peacock," 
"Cream City" and "Jack Spratt"; lard, "Peacock," "White Champion" 
and "Cream City"; compound, "Snowball." 

EAU CLAIRE 
Drummond Packing Co. — Railroads, C. & N. W. and C. M. & St. 
Paul. A corporation. Capital, $125,000; issued, $125,000. Stockhold- 
ers, 19. President, John IDrummond; Vice-President, D. G. Calkins; 
Secretary, H. H. Smith; Treasurer, F. W. Thomas; General Superin- 
tendent, F. B. Drummond. Employes, 125. Codes — Cross. Cattle, 
200; hogs, 5,000; sheep, 1,000. Sausage — Fresh and smoked. By- 
Products — Dried blood and tankage. Government inspection. Re- 
frigeration— Wolf-Linde; 65 tons; direct expansion. Boiler capacity, 
125 H. P. Trade Mark— "Arbutus." 

GREEN BAY 
Acme Packing Co. — A corporation. Meat canners. Capital, $12,- 
000,000. President and Treasurer, Thos. O. Gibbs; General Manager, 
J. C. Nielson; Secretary, Ely M. Aaron; General Superintendent, J. B. 
Rogers. Codes — A. B. C, Bentley's and W. U. ; code word, "Apaco- 
Ipco." Have facilities, but do not kill. Government inspection. 
Refrigeration — One 80-ton Triumph and one 35-ton Frick; direct ex- 
pansion. Trade Marks — "Red Crown" and "Council." Also exports. 

LA CROSSE 
John Niedercorn & Spn. 
Schams Bros. 

MADISON 
Oscar Mayer & Company — Branch plant. (See Chicago.) 
Madison Packing Co. 

MILWAUKEE 
Layton Co. — Railroad, C. M. & St. P. A corporation. Capital, 
$100,000; issued, $100,000. Stockholders, 11. President, Wm. A. Daw- 
son; Secretary, F. O. Streckewald; Treasurer, Chas. F. Dickens; 
General Manager, Wm. A. Dawson; General Superintendent, Richard 
Steilow. Employes, 100. Codes — Cross, A. B. C. and Private; code 
word, "Laytonco." Hogs, 2,000. Sausage — Fresh, smoked and sum- 
mer. By-Products — Tankage. Government inspection. Refrigera- 
tion — 50-ton Vilter; brine circulating. Boiler capacity, 300 H. P. Also 
exports. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



374 THE PACKERS' ENCYCLOPEDIA 

MILWAUKEE 

Plankinton Packing Co. — Muskegon Ave. and Canal St. Railroad, 
C. M. & St. P. A corporation. Capital, $5,000,000; issued, $5,000,000. 
President, H. C. Carr; Vice-Presidents, W. C. Nicholson and H. Mc- 
Lerie; Secretary, C. A. Peacock; Assistant Secretary, C. P. Hobson; 
Treasurer, W. W. Sherman; Assistant Treasurer, J. J. McGuire; Gen- 
eral Manager, W. C. Nicholson; General Superintendent, H. J. Kurtz. 
Employes, 1,200. Cattle, 2,750; hogs, 20,000; sheep, 5,000; calves, 20,000. 
Sausage — Fresh, smoked and summer. By-Products — Dried blood, 
tankage and hog and chicken feed. Government inspection. Re- 
frigeration — 500-ton Ball, two 250-ton Vilter and two 160-ton Her- 
cules; brine circulating, brine spray and direct expansion. Boiler 
capacity, 3,000 H. P. Branch Houses — 3018 Meinecke Ave., Milwaukee, 
Wi-s., and Calumet, Mich. Also exports. 

Swift & Company — Muskegon Ave. and Grand Canal St. (See 
Chicago.) 

NEW RICHMOND 

Hately Brothers Company — Hog slaughtering plant. Capacity, 
6,000 hogs. (See Chicago.) 

RACINE 

Rowley Packing Co.— Stannard St. Railroad, C. M. & St. Paul. 
A corporation. Capital, $150,000; issued, $75,000. Stockholders, 7. 
President, A. J. Rowley; Vice-President, J. H. Rowley; Secretary, 
Jessie Rowley; Treasurer, W. B. Rowley; General Manager, A. J. 
Rowley; General Superintendent, J. H. Rowley. Employes, 60. Kill 
pork and veal. Hogs, 600. Pork and lard. Sausage — Fresh, smoked 
and summer. Refrigeration — 30-ton York; brine circulating and direct 
expansion; 2 tons ice daily. Boiler capacity, 100 H. P. 

WATERTOWN 

Dobbratz & Mussfeldt— 10 Third St. Corporation. Capital, $20,- 
000; issued, $10,000. Stockholders, 4. President, G. E. Dobbratz; 
Vice-President,_ L. Dobbratz; Secretary and Treasurer, B. J. Muss- 
feldt; Assistant Secretary, M. Mussfeldt; General Manager, G. E. 
Dobbratz; General Superintendent, B. J. Mussfeldt. Hogs, 50. Hams, 
bacon, lard. Sausage — Fresh, smoked, summer. 

WAUSAU 

Wisconsin Packing Co. — 1009 Town Line Road. Railroads, C. & 
N. W. and C. M. & St. P. A corporation. Capital, $450,000; issued, 
$289,400. Stockholders, 1,989. President, J. D. Christie; Vice-Presi- 
dent, W. R. Happe; Secretary, F. N. Blecha; Treasurer, Ben Lang; 
General Manager, Aug. G. Anderson; General Superintendent, Aug. 
G. Anderson. Employes, 50. Codes — Cross. Cattle, 300; hogs, 1,500; 
sheep, 300. Sausage — Fresh, smoked arid summer. By-Rroducts — 
Tankage, inedible tallows and brown grease. Government inspection. 
Refrigeration — Two 25-ton Vilter; brine circulating and direct expan- 
sion. Boiler capacity, 150 H. P. Trade Mark — "Wisconsin Pride." 
Retail Markets — Wausau Cash & Carrv Market, 201 Wash St., and 
Sixth Street Cash & Carry Grocery & Market, 1910 Sixth St., Wausau, 
Wis. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— WYOMING 375 



WYOMING 

CASPER 



Casper Packing Co. 
Sheridan Meat Co. 



CHEYENNE 

Hammond Packing Co. — Railroad, Union Pacific. A corporation. 
Stockholders, 3. General Manager, C. E. Hammond. Employes, 12. 
Sausage — Fresh and smoked. Government inspection. Refrigeration 
—One 65-ton York. Boiler capacity, 225 H. P. Trade Mark— "Dia- 
mond H." 

LARAMIE 

Wyoming Packing & Provision Co.— Laramie Stock Yards. Rail- 
road, Union Pacific. Trust syndicate: S. E. Smith, Louis J. Neuner, 
Henry Reimers, Frank H. McGinnis and Victor E. Hall. Capital, 
$25,000. General Manager, S. E. Smith. Employes, 20. Cattle, 75; 
hogs, 500; sheep, 150. Sausage — Fresh, smoked and summer. By- 
products — Tankage and chicken feed. Boiler capacity, 75 H. P. 
Government inspection applied for. Export. 
ROCK SPRINGS 

Rock Springs Butchering Co.— P. O. Box 486. Railroad, Union 
Pacific. A corporation. Stockholders, 4. General Manager, Otto 
Schnauber. Employes, 8. Cattle, 15; hogs, 20; sheep, 40. Sausage — 
Fresh, smoked and summer. By-Products — Hog and chicken feed. 
Refrigeration — 8-ton Althoff; brine circulating. Boiler capacity. 30 
H. P. 

THERMOPOLIS 

Central Market— 528 Broadway. Railroad, C. B. & Q. A corpo- 
ration. Capital, $50,000; issued, $30,000. Stockholders. 3. President. 
Harry C. Vail; Vice-President, Cliflford Wilson; Secretary, J. A. 
Thompson; Treasurer and General Manager, Harry C. Vail. Em- 
ployes, 10. Cattle, 15; hogs, 40; sheep, 20. Sausae:e — Fresh and 
smoked. By-Products — Hog feed. City inspection. Refrigeration — 
5-ton Vilter. Retail Market — Thermopolis. 

PANAMA CANAL ZONE 

CRISTOBAL 
Panama R. R. Co., Commissary Division, Supply Department. — 

Railroad. Panama. United States Government ownership, through 
Panama Railroad Co. Operated by Supply Department, Panama 
Canal. R. K. Morris, Chief Quartermaster, Panama Canal; General 
Manager, C. A. Gilmartin; General Foreman, F. L. Miller. Employes, 
237. Codes — A. B. C, 5th edition. Western Union and Bentlev's: 
code word, "Commissary Colon." Cattle, 600; hogs, 2,400. Sausage — 
All kinds. By-Products — Dried blood, tankage, hog and chicken 
feed, grease, dried tankage, ground bone, bone fertilizer. Govern- 
ment inspection. Refrigeration — Three 200-ton York and one 15-ton 
York; brine circulating, brine spray, direct expansion; 150 tons ice 
daily. Boiler capacity, 1,050 H. P. Retail Markets — Cristobal, Gatun, 
Gamboa, Culebra, Red Tank, Paraiso, Pedro Miguel, Balboa, Ancon, 
Ancon Market and La Boca. 

Ficures on cattle, hog-s and sheep indicate AVERAGE WEEKLY KILLxNG 
CAPACITY. 



376 THE PACKERS' ENCYCLOPEDIA 

CANADA 
ALBERTA 

CALGARY 

P. Burns & Company, Ltd. — East Calgary. Railroads, Canadian 
Pacific, Grand Trunk Pacific and Canadian National Railway. A 
corporation. Capital, $10,000,000; issued, $5,000,000. Stockholde'rs, 10. 
President, Patrick Burns; Vice-President, W. J. Wilson; Secretary, 
W. E. Corlet; Treasurer, N. Hindsley; General Manager, John Burns; 
General Superintendent, R. B. Musser. Employes, 1,500. Codes — 
W. U. (Universal and five letter), A. B. C, 5rh edition, Bentley's, 
Cross and Utility; code word, "Burns" (in Canada), "Burcana" (in 
London and Liverpool, England). Cattle, 5,000; hogs, 20,000; sheep, 
10,000. Sausage — Fresh, smoked and summer. By-Products — Dried 
blood, tankage, hog and chicken feed, commercial fertilizers, tallows, 
oleo stock and neatsfoot oil. Government inspection. Refrigera- 
tion — Two Linde-Canadian; 75-ton capacity; one Ball, 250 tons; 
one 110 and one 80-ton Niebling, one 60-ton Vulcan, one 20-ton 
Triumph and one 20-ton Linde; direct expansion and brine spray 
systems. Boiler capacity, 2,550 H. P. Trade Marks — Hams, "Sham- 
rock" and "Dominion"; bacon, "Shamrock" and "Dominion"; lard, 
"Shamrock"; shortening, "White Carnation"; sausage, "Shamrock" 
and "Dominion." Export Brands — Hams and bacon, "Dominion" and 
"Colonial." Branch Houses — Calgary, Vancouver, Montreal, Victoria, 
Vernon, Prince Rupert and Prince George. Retail Markets — Calgary, 
Edmonton, Lcthbridge, Blairmore, MacLeod, Vancouver, Nelson, 
Cranbrook, Revelstoke, Fernie and others. Also exports. Foreign 
Offices — London and Liverpool, England. 

Union Packing Company, Ltd. 

Calgary Abattoir & Packers, Ltd. 

EDMONTON 
Swift Canadian Company. 
Gainer's, Limited. 
P. Burns & Company, Ltd. — (See Calgary.) 

STETTLER 

Everhardy Packing Co., Ltd. — Railroad, Canadian National. A 
corporation. Capital, $75,000. Stockholders, 3. President, E. F. 
Everhardy; Treasurer and Secretary, F. J. Everhardy. Employes, 16. 
Cattle, 90; hogs, 250; sheep, 250. Sausage — Fresh and smoked. Re- 
frigeration, Linde British and York; direct expansion system. Boiler 
capacity, 125 H. P. Trade Marks — "National" and "Golden Harvest." 
Retail Markets — Stettler and Nordegg. 



STRATHCONA 



Gainer's, Ltd. 



BRITISH COLUMBIA 

NEW WESTMINSTER 

Vancouver-Prince Rupert Meat Company. 
Swift Canadian Company. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLINCJ 
CAPACITY. 



PACKERS— CANADA 377 

PRINCE RUPERT 
Prince Rupert Meat Company. 

VANCOUVER 
Reid & Miller. 
P. Burns & Company, Ltd. (See Calgary.) 

VICTORIA 
Kirkham, H. O., & Company, Ltd. 

MANITOBA 

ST. BONIFACE 

Dawson Road Abattoir. 

Farmers' Packing Company, Ltd. 

Manitoba Abattoir & Packers, Ltd. 

Union Abattoir Company — Union Stock Yards. Partnership. 
General Manager, John Innes. Employes, 50. General packing. Cat- 
tle, 500; hogs, 1,000; sheep, 500. Sausage— Fresh, smoked and sum- 
mer. By-Products — Dried blood, tankage and hog and chicken feed. 
Government inspection. Refrigeration — Two 35-ton York; direct ex- 
pansion. Boiler capacity, 100 H. P. Trade Mark — "Union Brand." 

WINNIPEG 

Gallagher Holman, Limited — Logan Ave. West. Railroad, Ca- 
nadian Pacific. A corporation. Capital, $1,000,000; issued, $490,000. 
Stockholders, 38. President, J. Q. Gallagher; Vice-President, B. H. 
Holman; Managing Director, J. D. Cameron; Treasurer and Secre- 
tary, Arch. McLean; General Manager, J. D. Cameron; General Super- 
intendent, G. W. Fink. Employes, 125. Codes — A. B. C, Cross and 
Private; code word, "Holman" (Winnipeg). Cattle, 500; hogs, 2,500; 
sheep, 500. Sausage — Fresh, smoked and summer. By-Products — 
Dried blood, tankage, hog and chicken feed and fertilizers. Govern- 
ment inspection. Refrigeration — 40-ton York and 40-ton Linde; brine 
spray and direct expansion. Boiler capacitj', 200 H. P. Trade Marks 
— "Prairie" and "Security." Branch Houses — Fort William and Ke- 
nora, Ontario, and Montreal, P. Q. Retail Alarkets — Gibson Gage, 
Limited, Winnipeg. Also exports. 

Gordon-Ironside & Fares Packers, Ltd. — Logan Ave. Railroad, 
Canadian Pacific. A corporation. Capital, $2,000,000; issued, $2,000,- 
000. President, W. H. Fares; Vice-President, James Harris; Secre- 
tary and Treasurer, J. S. McLean; Assistant Secretary, Mr. Ranson; 
General Manager, A. G. Hall. Employes, 500. Codes — Cross; code 
word, "Gifco." Cattle, 3,000; hogs, 6,000. Sausage — Fresh and 
smoked. By-Products — Tankage and all other classes. Government 
inspection. Refrigeration — 200-ton Wolf-Linde; direct expansion. 
Trade Marks — (Domestic) "Sweet Clover" and "Sterling"; (Export) 
"Gifco" and "Amada." 13 ranch Houses — Regina, Sask.; Saskatoon, 
Sask., and Fort William, Ont. Also exports. 

Manitoba Abattoir & Packers, Ltd. 

Societe S. P. A. 

Swift Canadian Company. 

Western Packing Co. of Canada, Ltd. 



Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



378 THE PACKERS' ENCYCEOPEDIA 

NEW BRUNSWICK 

RENFREW 
Jamieson Meat Company, Ltd. 

ST. JOHN 
John Hopkins — 186 Union St. 
Slip & Flewelling— 340 Main St. 
F. E. Williams Company. Ltd.— 80 Charlotte St. 

ST. STEPHENS 
Wry Pork Packing Company. 

NOVA SCOTIA 

HALIFAX 

-Davis & Fraser — Railroad, Charlottetown P. E. I. Partnership. 

Employes, 50. Codes — Cross; code word, "Dofraser." Pork packers. 

Government inspection. Refrigeration— 40-ton Linde and 40-ton 

York; direct expansion and air circulation. Boiler capacity, 200 H. P. 

ONTARIO 

BRANTFORD 
Canadian Packing Co., Ltd. — Owned by Allied Packers, Inc., 
Chicago, III. 

CHATHAM 
Wilson-Canadian Company, Ltd. — (See Chicago, 111.) 

HAMILTON 
W. A. Freaman Company, Ltd. 
John Duff & Son. 

INGERSOLL 
Ingersoll Packing Company, Ltd. — Cor. Wonham and Victoria Sts. 
Railroads, Grand Trunk and Canadian Pacific. A corporation. Capi- 
tal, $1,000,000; issued, $400,000. Stockholders, 5. President, T. L. 
Boyd; Vice-President and Treasurer, H. C. Wilson; Secretary, C. H. 
Sumner; General Manager, H. C. Wilson. Employes, 100. Codes — 
A. B. C, 5th edition. Cross and W. U. Hogs, 2,000. Sausage — Fresh 
and smoked. By-Products — Tankage. Government inspection. Re- 
frigeration — Two 75-ton Vilter; direct expansion. Boiler capacity, 450 
H. P. Trade Marks — "Beaver," "Pearl" and "Lilac." Also exports. 

KITCHENER 
Dumart Packing Company, Limited — Guelph St. Railroads, Grand 
Trunk and Canadian Pacific. Individual corporation. Capital, $1,000,- 
000; issued, $225,000. Stockholders, 173. Pre'sident, W. H. Dumart: 
Vice-Presidents, A. Jansen and M. Wunder; Secretary, E. G. Schier- 
holtz; Treasurer, W. J. Smith. Employes, 75. Pork packers and 
slaughterers. Hogs, 700. Sausage — Fresh, smoked and summer. By- 
Products — Tankage. Refrigeration — 35-ton Canadian Linde; direct 
expansion. Boiler capacity, 125 H. P. 

J. M. Schneider & Sons, Ltd. — 63 Courtland Ave. East. Railroad, 
Grand Trunk. A corporation. Capital, $200,000; issued, $100,000. 
Stockholders, 5. President and Manager, J. M. Schneider; Vice-Presi- 
dent, C. A. Schneider; Secretary and Treasurer, F. H. Schneider. Em- 
Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— CANADA 379 

ployes, 105. Cattle, 50; hogs, 800. Sausage — Fresh, smoked and sum- 
mer. Refrigeration — 20-ton York and 10-ton Sawyer; direct expan- 
sion. Boiler capacity, 200 H. P. Retail Market — One at plant. 

OTTAWA 
Oscar Leclair. 

PETERBOROUGH 

Canadian Packing Co., Ltd. — Owned by Allied Packers, Inc., 
Chicago, 111. 

ST. THOMAS 
St. Thomas Packing Co. 

SIMCOE 
Dominion Canners, Limited. 

SMITH'S FALLS 
Jones Packing & Provision Company, Ltd. — (See list of Refiners.) 

STRATFORD 
Whyte Packing Company, Limited. 

TORONTO 

Canadian Packing Company, Limited — Bathurst St. Owned by 
Allied Packers, Inc., Chicago, 111. 

William Davies Company, Limited — 521 Front St. East. Railroads, 
Canadian Pacific and Canadian Government. A corporation. Capital, 
$5,000,000; issued, $3,000,000. President and General Manager, E. C. 
Fox; Vice-President and Assistant General Manager, E. O. Mitchell; 
Vice-President, R. N. Watt; Vice-President, A. F. Sheed; Secretary 
and Treasurer, A. F. Park; Assistant Treasurer, C. S. Leckie. Codes — 
Bentley's; code word, "Daveben." Cattle, 5,750; hogs, 22,500; sheep, 
lambs and calves, 9,500. Government inspection. Does export busi- 
ness. 

Gunn's, Limited — Gunn's Road. Railroads, Grand Trunk and 
Canadian Pacific. Joint stock company. Capital, $5,000,000; issued, 
$3,260,000. Stockholders, 850. President, J. A. Gunn; Secretary and 
Treasurer, O. L. Waite; General Manager, F. M. Mofifat; General 
Superintendent, H. T. Horton. Employes, 1,000. Codes — Yopp, Cross 
and A. B. C. Cattle, 2,500; hogs, 6,000; sheep, 2,000. Sausage— Fresh 
and smoked. By-Products — Dried blood, tankage, hog and chicken 
feed, cattle feed, casings and fertilizers. Government inspection. Re- 
frigeration — Two 100 and two 75-ton Linde-Canadian and one 125-ton 
York; direct expansion, brine circulating and brine spray; 42 tons ice 
daily. Boiler capacity, 1,150 H. P. Trade Mark — "Mapleleaf." Branch 
Houses — Montreal, Que.; St. John, N. B., and Wingham, Ont., and 
St. Lawrence Market, Ont. Also exports. 

Harris Abattoir Company, Ltd. — Union Stock Yards. Railroads, 
Grand Trunk and Canadian Pacific. A corporation. Capital, $5,000,- 
000; issued, $2,000,000. Stockholders, 11. President and Sales Man- 
ager, W. T. Harris; Vice-President and Managing Director, Jas. Har- 
ris; Secretary and Treasurer, J. S. McLean; General Superintendent, 
C. H. Pringle; Assistant Secretary, S. G. Brock. Employes, 1,500. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



a 



380 THE PACKERS' ENCYCLOPEDIA 

Codes — Bentley's; code word, "Harrab." Cattle, 6,000; hogs, 6,000; 
sheep, 9,000. Sausage — Fresh, smoked and summer. By-Products — 
Dried blood, tankage and hog and chicken feed. Government inspec- 
tion. Refrigeration — Two 130-ton British Linde and two 130-ton Ball; 
brine circulating, brine spray and direct expansion; 30 tons ice daily. 
Boiler capacity, 1,200 H. P. Branch Houses — Montreal and Quebec, 
Que.; Toronto, London, Ottawa, Windsor, Sudbury and Sault Ste. 
Marie, Ont. ; Sidney and Halifax, Nova Scotia; Charlottetown, Prince 
Edward Island and St. John, N. B. Also exports. 

Municipal Abattoir & Cold Storage — Foot of Tecumseh St. Rail- 
road, Grand Trunk. Owned by city, municipally operated. General 
Manager, W. R. Cornell; General Superintendent, John H. Smith. 
Cattle, 3,000; hogs, 2,000; sheep, 3,000. By-Products— Tankage, dried 
blood, steam cooked bones, casings, tallow and grease and neatsfoot 
oir. Refrigeration — 110-ton York and 110-ton Linde; direct expansion. 
Boiler capacity, 450 H. P. 

W. Harris & Company, Ltd. 
Ruddy's, Ltd. 
Stanbury-Fuller Co. 
Swift Canadian Co. 
W. Wight & Company. 

PRINCE EDWARD ISLAND 

CHARLOTTETO \VN 
Sims Packing Company, Ltd. 

Canadian Packing Company, Ltd. — Owned by Allied Packers, Inc., 
Chicago, 111. 

Island Cold Storage Company. 

QUEBEC 

HULL 
Canadian Packing Company, Ltd. — Owned bv Allied Packers, 
Inc., Chicago, 111. 

MONTREAL 

Standard Beef Co., Ltd. 

Canadian Packing Company, Limited — Owned by Allied Packers, 
Inc., Chicago, 111. 

W. Clark, Limited — 83 Amherst. Railroad, Canadian Pacific. A 
corporation. Capital, $500,000. President, W. Clark, Esq.; Vice- 
President, H. Clark, Esq.; Secretary, H. Clark, Esq. Codes — A. B. C, 
5th edition; code word, "Clarkfoods." Canned meats. Government 
inspection. Refrigeration — 30 and 20-ton Linde-Canadian; brine cir- 
culating and direct expansion. Boiler capacity, 300 H. P. Branch 
Houses— St. Remi, Napiereville, Quebec; and Harrow, Ontario. Also 
exports. 

Irwin Davies, Ltd. 

Montreal Abattoirs, Ltd.— 139 Mill St. Railroad, Grand Trunk. 
A corporation. Capital, $1,500,000; issued, $1,080,000. Stockholders, 
100. President, A. B. Colville; Vice-President, W. B. Strachan; Secre- 
tary and Treasurer, D. Brogan; General Manager^ G. C. Silcock; Gen- 
eral Superintendent, E. C. Rettig. Employes, 250. Codes — Bentleys 
and Cross; code word, "Monabaco." Cattle, 3,000; hogs, 5,000; sheep, 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



PACKERS— CANADA 381 

4,000. Sausage — Fresh, smoked and summer. By-Products — Dried 
blood and tankage. Government inspection. Refrigeration — 150-ton 
Triumph and 50-ton Linde. Boiler capacity, 450 H. P. Trade Mark — 
"Mabco." Also exports. 

Oxo Limited — 232 Lemoine St. Manufacturers of concentrated 
foods. Canadian head office at Montreal — Branches at Toronto and 
Winnipeg. This business is the Canadian Head Office of Oxo Lim- 
ited, of London, England, and the packing houses of this firm are in 
Uruguay and Argentina. Manager for Canada, A. Mossman. 

Wm. Davies Company, Ltd. — (See Toronto.) 

QUEBEC 

Emend & Cote— 20 St. Peter St. 
L. Bailer & Son— 304 St. John St. 

SHERBROOKE 
Alex. Ames & Sons, Ltd. 
Hovey Bros. Packing Company. 

SASKATCHEWAN 

MOOSE JAW 
Mid- West Packing Company. 
Gordon-Ironside & Fares Packers Limited — (See Winnipeg.) 

PRINCE ALBERT 
P. Burns & Company, Ltd. — (See Calgary.) 

REGINA 
Hugh-Armour & Company, Ltd. 

CUBA 

HAVANA 

Lykes Brothers, Inc. — A corporation. Capital, $3,000,000; issued, 
$3,000,000. Stockholders, 7. Presidents, F. E. Lykes; Vice-Presidents, 
H. T. Lykes, J. M. Lykes, F. A. Morris, L. G. Lykes, T. M. Lykes, 
J. T. Lykes; Secretary, H. T. Lykes; Treasurer, F. E. Lykes. Codes — 
Scotts, Bentley's, A. B. C, 5th Edition; code word, "Lykes." Cattle, 
600; hogs, 750. Sausage — Fresh, smoked and summer. By-Products — 
Tankage. Government inspection. Refrigeration — Nine 20-ton Yorks; 
direct expansion. Boiler capacity, 300 H. P. Trade Mark — "F-6." 
Branches at Tampa, Fla. ; Galveston, Tex.; New York City; New 
Orleans. 

MEXICO 
SONORA 

CANANEA 

Cananea Cattle Co.— A corporation. Capital; $25,000; issued, $25.- 
000. Stockholders, 11. President, M. G. Wiswall; Vice-President, C. 
E. Wiswall; Secretary and Treasurer, A. L. Houck; Manager, C. E. 
Wiswall. Cattle, 250. Retail Market — Cananea. 

Figures on cattle, hogs and sheep indicate AVERAGE WEEKLY KILLING 
CAPACITY. 



382 THE PACKERS' ENCYCLOPEDIA 

SOUTH AMERICA 

ARGENTINA 

Anglo South American. Meat Company — Calle Sarmiento 443, 
Buenos Aires. 

Cia. Sansinena de Carnes Congeladas — Calle San Martin 132 
Buenos Aires. 

Cia. Frigorifica Argentina de Tierra del Fuego — Rio Grande, 
Tierra del Fuego. 

Dickinson & Co. — Calle San Martin 186, Buenos Aires. 

Establecimientos Argentines de Bovril — Calle 25 de Mayo 182, 
Buenos Aires. 

Establecimiento Bovril — Santa Elena, Entre Rios. 

Frigorifico Armour de La Plata — Calle Sarmiento 443, Buenos 
Aires. 

Frigorifico Le Blanca — Calle Cangallo 499, Buenos Aires. 

Frigorifico Swift de La Plata — Calle 25 de Mayo 195, Buenos 
Aires. 

Frigorifico Wilson — Reconquista 314, Buenos Aires. 

Frigorifico Wilson — Pente Alsina, Buenos Aires. 

Frigorifico Campana — Campana, F. C. C. A. 

Frigorifico Swift — Rio Gallegos, Costa Sud. 

Frigorifico Anglo Zarate — Zarate, F. C. C. A. 

Liebig's Extract of Meat Company, Ltd. — 'Calle Lavalle 754, 
Buenos Aires. 

Liebig's Extract of Meat Company, Ltd. — Colon, Entre Rios. 

"La Forestal" Limitada — Calle Alsina 261, Buenos Aires. 

Las Palmas Produce Co. — Calle Reconquista 314, Buenos Aires. 

Soc. Anon. "Menendez Behety" — Calle San Martin 296, Buenos 
Aires. 

Smithfield & Argentine Meat Company — Calle Reconquista 46, 
Buenos Aires. 

Smithfield & Argentine Meat Company — Zarate, F. C. C. A. 

BRAZIL 

Cia. Frigorifica de Santos — Santos. 
Continental Products Company — Osassco, Sao Paulo. 
Dickinson & Co. — "Saladero Miranda," Matto Grosso. 
Dickinson & Co. — Calle San Antonio 25, Santos. 
Frigorifico Armour — Santa Anna de Livrainento. 
Frigorifico Swift — Rio Grande do Sul. 
Frigorifico Mendez — Mendez, Rio de Janeiro. 
Frigorifico Barretos — Estado Sao Paulo. 
Saladero Bagge — Bagge, Rio Grande do Sul. 

CHILE 

Braun & Blanchard — Punta Arenas. 

Cia. Frigorifica Puerto Natales — Puerto Natales, Punta Arenas. 

Frigorifico Bories — Ultima Esperanza, Magallanes. 

Frigorifico Punta Arenas — Hoeneisen, Punta Arenas. 

Frigorifico Armour — Santa Cruz, Costa .Sud. 

Frigorifico Rio Seco — Punta Arenas. 

Frigorifico Puerto Montt — Puerto Montt, Costa Sud. 

Lailhacar Hnos — Santiago. 



PACKERS— FOREIGN 383 

Mataderos Modelos — Valparaiso. 
Margezzini Hnos — Santiago. 

COLOMBIA 

Colombia Products Co. — Cartagena. President, Don Carlos Valez. 

FALKLAND ISLANDS 

Falkland Islands Company — Port Stanley. 

MAGELLAN ISLANDS 
Cia. Frigorifica de la Patagonia — Puerto Sara, Estrecho de 
Magallanes. 

PARAGUAY 

Central Products Company — Asuncion. 

URUGUAY 

Cia. Argentina de Frigorificos — Calle Ituzaingo 1467, Montevideo. 

Cia. Liebig's — Fray Bentos, Montevideo. 

Dickinson & Company — Calle Piedras 385, Montevideo. 

Dickinson & Co. — "La Caballada" Salto. 

Frigorifico Artigas — Calle Ituzaingo 1467, Montevideo. 

AFRICA 

UNION OF SOUTH AFRICA 

CAPETOWN 
Imperial Cold Storage Company, Ltd. — Dock Road. 
Southern Meat Supply Company — Chiappini St. 
Smithfield Cold Storage & Export Co., Ltd.— Woodstock. 

AUSTRALIA 

[Cold Storage, Meat Packing and Freezing Plants] ■ 

NEW SOUTH WALES 

BROKEN HILL 
Chilled Meat Supply Company — Argent St. 

CANTERBURY 
J. C. Hutton Pty., Ltd. 

TASMANIA 
LAUNCESTON 
J. C. Hutton & Co., Ltd. 

NEW SOUTH WALES 

NEW CASTLE 
Clarencetown Curing Company. 

RAMORNIE 
Australian Meat Company. 

SYDNEY 
Baynes Bros. Meat Export Company. 
Bergl AustraUan Company, Ltd. — 63 Pitt St. 



384 THE PACKERS' ENCYCLOPEDIA 

Thos. Borthwick & Sons— 79 Pitt St. 

Birt & Company, Ltd. — 4 Bridge St. 

John Cooke & Co., Pty., Ltd.— 253 Gcovpe St. 

Field, T. A.— 678 Harris St. 

Flemington Meat Preserving Company. 

Gollin & Company, Ltd. 

J. C. Hutton Pty. Co., Ltd. 

Arthur Kidman — Chamber of Commerce. 

National Meat Preserving Company. 

N. S. W. Canning Factory. 

Nevanas, V., & Company. 

Pastoral Finance Ass'n, Ltd. 

Paterson, John. 
- Phoenix Meat Company. 

Queensland Meat Export & Agency Company — Liverpool St. 

Richards, B., & Son, Ltd. 

Sydney Meat Preserving Company. 

Walker, F, J., & Company. 

YuiU, G. S., & Co., Ltd. 

Anghss & Co., N. S. W., Prop., Ltd., W.— Daroobakie Works, 
near Forbes. 400 sheep and 250 cattle per day, and 4,000 crates 
rabbits weekly; storage capacity, 100,000 carcasses lamb. 

Metropolitan Stores — Harris St., Sidney. 1,200 sheep per day; 
storage capacity, 40,000 carcasses mutton. 

Australian Chilling & Freezing Company, Ltd. — Aberdeen Works, 
near New Castle. 100 cattle and 3,000 sheep per day; storage capac- 
ity, 60,000 carcasses mutton. 

Cooke and Co., Prop., Ltd., John — Sandown Works, near Par- 
ramatta. 7,000 sheep, or 400 cattle and 3,000 sheep per day; storage 
capacity, 255,000 carcasses mutton. 

Crystal Ice & Cold Storage Company, Ltd. — Works, Rozellf, 
Sidney. 1,500 slieep per day; storage capacity, 40,000 carcasses mutton. 

Little & Co., R. — Byron Bay Freezing Works, Byron Bay. l20 
cattle per day. 

Metropolitan Meat Industry Board — State Abattoir, Homebush 
Bay. 8,000 sheep per day; storage capacity, 250,000 carcasses mutton. 
Meat distributing depot, Pyrmont. Storage capacity, 3,000 carcasses 
mutton. 

Mtmicipal Cold Storage Works — Sidney. Receiving 2,000 sheep 
per day; storage capacity, 100,000 carcasses mutton. 

New South Wales Fresh Food & Ice Company, Ltd. — Darling 
Harbour Works, Sidney. 6,000 sheep per day; storage capacity, 170,- 
000 carcasses mutton. 

Pastoral Finance Association, Ltd. — KirribilH Point Works, Sid- 
ney. 2,500 sheep per day; storage capacity, 75,000 carcasses mutton. 

Riverstone Meat Company, Ltd. — Riverstone Works, Riverstone. 
Killing capacity, 5,000 sheep per day. 

Sidney Ice Skating Rink & Cold Storage Company, Ltd. — Cold 
stores, Harris St., Ultimo, Sidney. 2,500 sheep per day; storage capac- 
ity, 60,000 carcasses mutton. 

Walker & Co., F. J.— Tibberena Meat Works. Tibberena. 1,000 
sheep and 80 cattle per day; storage capacity, 5,000 carcasses mutton. 



PACKERS— FOREIGN 385 

Waterside Cold Stores, Ltd. — Darling Harbour, Sidney. Storage 
capacity, 100,000 carcasses mutton. Storage capacity for 200,000 
carcasses mutton in course of erection. 

Rabbit Packing Plants 

Angliss & Co., N. S. W., Prop., Ltd., W.— Have the following 
rabbit freezing and packing works: Balderogery, storage capacity, 
1,000 crates; Condobolin, storage capacity, 1,000 crates. 

Thomas Borthwick & Sons (Australasia), Ltd. — Have the fol- 
lowing rabbit freezing and packing works: Gulgong, storage capacity, 
3,000 crates; Mudgee, freezing 600 crates per day, storage capacity, 
5,000 crates. 

Country Freezing Company, Ltd. — Works in the following towns: 
Blayney, storage capacity about 35,000 carcasses mutton; Boggabri, 
storage capacity, about 1,000 carcasses mutton; Boorowa, storage 
capacity, about 1,500 carcasses mutton; Crookwell, storage capacity, 
about 2,500 carcasses mutton; Dubbo, killing 800 sheep per day, 
storage capacity,- about 5,000 carcases mutton; Gilgandra, storage 
capacity, about 500 carcasses mutton; Gunnedah, storage capacity, 
about 3,000 carcasses mutton; Harden, storage capacity, about 2,000 
carcasses mutton; Millthorpe, storage capacity, about 1,200 carcasses 
mutton; Molong, storage capacity, about 1,000 carcasses mutton; Mus- 
wellbrook, storage capacity, about 2,000 carcasses mutton; Orange, 
storage capacity, about 3,000 carcasses mutton; Wellington, storage 
capacity, about 1,000 carcasses mutton; Yass, storage capacity, about 
2,000 carcasses mutton; Yeoval, storage capacity, about 1,500 carcasses 
mutton; Young, storage capacity, about 3,000 carcasses mutton. (Used 
for rabbit freezing.) 

Curtis & Curtis, Ltd. — Have the following freezing works: Binn- 
away, storage capacity, 3,000 carcasses mutton; Camden, storage ca- 
pacity, 5,000 carcasses mutton; Crookwell, storage capacity, 4,000 
carcasses mutton; Dunedoo, storage capacity, 5,000 carcasses mutton; 
Mundooran, storage capacity, 3,000 carcasses mutton; Rylstone, stor- 
age capacity, 3,000 carcasses mutton; Wagga, storage capacity, 2,000 
carcasses mutton. (Used for rabbit freezing.) 

Earle, John C. — Freezing and packing plant at Albury. 

Littlje & Co., R. — Rabbit freezing works at Millthorpe, storage 
capacity, 2,000 carcasses mutton. 

Nevanas &.Co., Prop., Ltd. — Rabbit packing Avorks at Bathurst, 
with storage capacity of 3,000 crates. 

O'Brien Bros., Ltd. — Have the following rabbit freezing works: 
Braidwood, storage capacity, 6,000 crates; Nimmitabel, storage capac- 
ity, 3,000 crates; Moruya, storage capacity, 3,000 crates. 

Paterson, Ltd., John' — Rabbit freezing works at Cowra, with a 
storage capacity of about 4,000 crates; Coonabarabran, with storage 
for 4,000 crates; Albury with a storage capacity of 4,000 crates; and 
at Baradine, for rabbit chilling only. 

Scandrett, L. A. — Controls freezing works in the following coun- 
try centers: Bombala, storage capacity, 5,500 carcasses mutton; 
Gravesend, storage capacity, 5,000 carcasses mutton; Woolbrook, 
storage capacity, 5,000 carcasses mutton; Darby's Falls, storage 
capacity, 5,000 carcasses mutton; Yamble, storage capacity, 4,000 car- 
casses mutton; Boggabri, storage capacity, 3,500 carcasses mutton; 



386 THE PACKERS' ENCYCLOPEDIA 

Binalong, storage capacity, 2,000 carcasses mutton; Newbridge, stor- 
age capacity, 2,000 carcasses mutton; Quirindi, storage capacity, 2,000 
carcasses mutton; Warialda, storage capacity, 2,000 carcasses mutton. 
The combined output of these works would be about 300,000 carcasses 
per annum, or about the same quantity in crates of rabbits. 

White, Ltd. — Have the following rabbit freezing works: Coota- 
mundra, storage capacity, about 4,000 carcasses mutton; Tumut, stor- 
age capacity, about 2,000 carcasses mutton; Holbrook, storage capac- 
ity, about 1,500 carcasses mutton. 

Wilson & Flood — Have the following works used for rabbit freez- 
ing: Bathurst, storage capacity, about 2,000 carcasses mutton; Galong, 
storage capacity, 9,000 carcasses mutton; Goulburn, storage capacity, 
15,000 carcasses mutton; Rockley, storage capacity, 2,000 carcasses 
mutton. 

QUEENSLAND 

Australian Meat Export Company, Ltd. — Brisbane River Works, 
Brisbane. 600 cattle and 3,000 sheep per day; storage capacity, 40,000 
quarters beef and 135,000 carcasses mutton; total 400 tons. Alligator 
Creek Works, Townsville. 750 cattle and 1,500 sheep per day; stor- 
age capacity, 40,000 quarters beef and 135^)00 carcasses mutton; total, 
4,000 tons. 

Bergl Australia, Ltd. — Bowen Meat Freezing Works, Bowsen, 
150 cattle per day; storage capacity, 1,500 tons. 

Birt & Co., Ltd. — Musgrave Wharf Cold Stores, South Brisbane. 
100 cattle or 1,100 sheep per day; storage capacity, 750 tons. Murarrie 
Works, near Brisbane. 150 cattle, or 1,500 sheep, or 110 cattle and 
1,100 sheep per day; storage capacity, 1,100 tons. 

Biboohra Freezing Works — Biboohra, near Cairns. 60 cattle per 
day; storage capacity, 500 tons. 

Borthwick & Sons (Australasia), Ltd., Thos. — Moreton Freezing 
Works, Brisbane. 300 cattle or 4,000 sheep per day; storage capacity, 
1,000 tons. 

Burdekin River Meat Preserving Company, Ltd. — Burdekin 
Works, Sellheim. 260 cattle or 2,000 sheep per day; storage capacity, 
1,200 tons. 

Central Queensland Meat Export Company, Ltd. — Lakes Creek 
Works, Rockhampton. 500 cattle or 3,000 sheep per day; storage 
capacity, 3,000 tons. 

Cooke & Co., Prop., Ltd., John— Redbank Works, via 'Brisbane. 
450 cattle, or 280 cattle and 1,600 sheep per day; storage capacity, 
2,800 tons. 

Gladstone Meat Works of Queensland, Ltd. — Gladstone Works, 
Gladstone. 400 cattle or 3,500 sheen per day, or 200 cattle and 2,000 
sheep per day; storage capacity, 2,500 tons. 

Queensland Meat Export Company, Ltd. — Eagle Farm Works, 
B-risbane. 330 cattle and 300 sheep, or^ 150 cattle and 2,000 sheep per 
day; storage capacity, 32,000 quarters beef, or 105,000 carcasses 
mutton; total, 2,000 tons. Ross River Works, Townsville. 750 cattle, 
or 700 cattle and 1,000 sheep, or 600 cattle and 2,000 sheep, or 550 
cattle and 2,500 sheep per day; storage capacity, 88,000 quarters beef, 
or 290,000 carcasses mutton; total, 5,500 tons. 

BRISBANE 

Baynes Bros. Meat Export Company. 
Foggit, Jones & Co., Ltd.— Turbot St. 



P AC KERS^FO REIGN 387 

J. C. Hutton & Co., Ltd. 

Queensland Co-operative Bacon Co., Ltd. 

Redbank Freezing Works — 62 Creek St. 

Rosewarne Queensland, Ltd. 

Traills, Ltd. 

SOUTH AUSTRALIA 

South Australian Government, State Refrigerating Works, Port 
Adelaide — 120 cattle and 8,000 sheep or lambs per day; storage capac- 
ity, 300,000 carcasses lamb (600,000 cubic feet). 

Light Square Works, Adelaide — 3,000 carcasses mutton per day; 
storage capacity, 65,000 carcasses mutton (150,000 cubic feet). 

Borthwick & Sons (Australasia), Ltd. — Have rabbit freezing 
works at Blue Hill, Mt. Gambler, with freezing capacity of 800 crates 
per week, and storage of 1,500 crates. 

TASMANIA 

North-West Freezing & Canning Company, Ltd. — Burnie Freez- 
ing Works, 'Burnie. 600 sheep per day; storage capacity, 60,000 
carcasses mutton. 

Murdoch Bros. — Hobart. 

Earle, John C. — Has freezing and packing plants for rabbits 
located at Hobart and Launceton. 

NORTHERN TERRITORY 

, North Australian Meat Company, Ltd. — Darwin. 500 cattle per 
day; storage capacity, 6,000 tons beef. 

VICTORIA 

MELBOURNE 

Clark, A., & Sons., Pty., Ltd. 

Flemington Meat Preserving Company. 

Geelong Freezing Company — 414 Collers St. 

Hutton, J. C, & Co., Ltd. 

Kensington Preserving Company. 

Riveriva Frozen Meat Company — 475 Collin St. 

Victorian Meat Preserving Co. 

Western Murray Districts Co-operative Bacon Curing Company — 
522 Flanders Lane. 

Anghss & Co., Prop., Ltd., Wm. — Works, Bourke St. Melbourne. 
2,000 lambs per day; storage capacity, 25,000 carcasses lamb. 

City Market Cool Stores & Ice Works — King St. Melbourne. 
200 carcasses lamb per day; storage capacity, 120,000 carcasses lamb. 

Imperial Freezing Works — Footscray, near Melbourne. 11,000 
sheep or lambs and 250 cattle per day; storage capacity, 250,000 car- 
casses lamb or equivalent in beef. 

VICTORIA 

Borthwick & Sons (Australasia), Ltd.— Portland Freezing Works, 
Portland. 1,100 lambs per day; storage capacity, 24,000 carcasses 
lanb. 

Brooklyn Freezing Works — Footscray. Killing 6,000 lambs and 
50 cattle per day; freezing 4,000 lambs per day; storage capacity, 
100,000 carcasses lamb. 

Cooke & Co., Prop., Ltd., John — Newport Freezing Works, near 



388 THE PACKERS' ENCYCLOPEDIA 

Melbourne. Kill 6,000 and freeze 4,000 lambs per day; storage capac- 
ity, 120,000 carcasses lamb. 

Fletcher, Ltd., W. and R. — North Shore Freezing Works, Geelong. 
1,600 lambs per day; storage capacity, 28,000 carcasses lamb. 

Goulburn Valley Industries Company, Ltd. — Shepparton. 2,500 
sheep or 3,000 lambs per day; storage capacity, 90,000 carcasses lamb. 

Melbourne Cool Stores & Ice Works (W. Dunkerley, Propr.) — 
Flinders Lane, Melbourne. Storage only; capacity, 60,000 carcasses 
lamb. 

Melbourne Ice Skating & Refrigerating Company — The Glacarium, 
Melbourne. 2,500 carcasses lamb per day; storage capacity, 45,000 
carcasses lamb. 

Metropolitan Ice & Cold Store Works (W. Dunkerley, Propr.)— 
Blackwood St., North Melbourne. Storage only, capacity, 50,000 car- 
caf)Ses lamb. 

Sennitt & Son, Prop., Ltd.— Works, Miller St., Melbourne. 1,000 
carcasses Iamb per day; storage capacity, 50,000 carcasses lamb. 

Sims, Cooper & Co. (Aust.), Prop., Ltd. — Geelong Harbour 
Trust's Corio Freezing Works, Geelong. 9,000 lambs per day; stor- 
age capacity, 200,000 carcasses lamb. 

Victorian Butter Factories Co-Operative Co. — Works, Flinders 
St. Extension, Melbourne. 3,000 carcasses lamb per day; storage 
capacity, 80,000 carcasses lamb. 

Victorian Government — Victoria Docks Stores, Melbourne. 15,000 
carcasses mutton or 20,000 carcasses lamb per day; storage capacity, 
320,000 carcasses lamb (total refrigerated space 1,350,000 cubic ft., 
Hearing completion). 

Western & Murray Districts Co-Operative Bacon Curing Com- 
pany, Ltd. — Works, Geelong road. West Footscray. 2,500 lambs per 
day; storage capacity, 80,000 carcasses lamb. 

Wimmera Inland Freezing Company, Ltd. — Murtoa Works, 
Murtoa. 2,600 sheep or lambs per day; storage capacity, 60,000 car- 
casses lamb. Plant being enlarged to enable treating 4,000 sheep or 
Iambs per day and storing 80,000 carcasses Iamb. 

Ballarat & District Co-Operative Freezing: Company, Ltd. — 
Ballarat Freezing Works, Ballarat. 2,000 lambs per day; storage 
capacity, 60,000 carcasses lamb. 

Donald Inland Freezing Company, Ltd. — Donald Freezine Works, 
Donald. 2,500 lambs per day; storage capacity, 90,000 carcasses lamb. 

Victorian Co-Operative Freezing Company, Ltd. — Bendisro Freez- 
ing Works, Bendigo. 2,500 lambs per day; storage capacity, 45,000 
carcasses lamb. 

Benalla & District Co-Operative Freezing Company, Ltd. — 
Benalla. 

Echuca District Co-Operative Freezing Company, Ltd. — Echuca. 

Rabbit Packing Plants 

Angliss & Co., Prop., Ltd., W. — Rabbit freezing and packing 
works: Ouycn, storage capacity, 1,000 crates; Horsham, storage capac- 
ity, 6,000 crates. 

Earle, John C. — Rabbit freezing and packing plants at Alexandria, 
Bairnsdale, Bendigo, Drouin, Leongatha, Maryborough, Mirboo North, 
Mildurn, Poowong, Stawell, Sale, Tallangatta, Warragul, Wangaratta, 
Wodonga and Yea. 



PACKERS— FOREIGN 389 

Nevanas & Co., Prop., Ltd., S. V. — Rabbit freezing and packing 
works; Hamilton, storage capacity, 4,000 crates; Euroa, storage capac- 
ity, 3,000 crates. 

WESTERN AUSTRALIA 

Baker Bros. Works — Fremantle. 100-150 cattle per week; storage 
capacity, 26,140 cubic feet. 

Nor'- West Meat Works, Ltd. — Babbage Island Works, Carnarvon. 
Killing 1,600, freezing 500 sheep per day; storage capacity, 30,000 
carcasses mutton. 

Western Australian Government — Wyndam Works, Wyndam. 
300 cattle per day; storage capacity, 1,200 tons. 

Western Ice Company, Ltd. — Works, Fremantle. 1,000 car- 
casses lamb per day; storage capacity, 53,000 cubic feet. Storage 
capacity about to be increased to 4,000 tons. 

West Australian Meat Exports Company, Ltd. — Fremantle Freez- 
ing Works, Fremantle. 200 sheep and 100 cattle per day; storage 
capacity, 60,000 carcasses mutton. 

Westralian Meat Works, Ltd. — Geraldton. 

NEW ZEALAND 

Auckland Farmers' Freezing Company, Ltd. — Horotiu Works, 
Horotiu, Waikato. 3,000 sheep or 220 cattle per day; storage capacity, 
260,000 carcasses mutton. 

Southdown Works — Penrose, Auckland. 3,000 sheep or 220 cattle 
per day; storage capacity, 250,000 carcasses mutton. Auckland Works, 
Auckland. Storage only, 220,000 carcasses mutton. 

Borthwick & Sons (Australasia), Ltd., Thos.— Paki Paki Works, 
Hastings, Hawkes Bay. 2,000 sheep and 30 cattle per dav: storage 
capacity, 60,000 carcasses mutton. Canterbury Works, Belfast, near 
Christchurch. 4,000 sheep per day; storage capacity, 105,000 carcasses 
mutton. Waitara Works, Waitara, Taranaki. 2,000 sheep and 200 
cattle per day; storage capacity, 80,000 carcasses mutton. 

Canterbury Frozen Meat & D. P. Export Company, Ltd. — 
Belfast Works, Belfast, Canterbury. 6,000 sheep and 100 cattle per 
day; storage capacity, 380,000 carcasses mutton. Fairfield Works, 
Fairton, Ashburton. 4,000 sheep and 25 cattle per day; storage capac- 
ity, 150,000 carcasses mutton. Pareora Works, Pareora, near Timaru. 
5,000 sheep and 50 cattle per day; storage capacity, 350,000 carcasses 
mutton. 

East Coast Co-Operative Freezing Company, Ltd. — Whakatane 
Works, Whakatane, Bay of Plenty. 1,000 sheep and 200 cattle per 
day; storage capacity, 140,000 carcasses mutton. 

Feilding Farmers' Freezing Company, Ltd. — Feilding Works, 
Aorangi, Feilding. 2,000 sheep per day; storage capacity, 250,000 car- 
casses mutton. 

Gear Meat Preserving & Freez'ng Company of N. Z., Ltd. — Petone 
Works, Petone, near Wellington. 10,000 sheep and 100 cattle per day; 
storage capacity, .400,000 carcasses mutton. 

Gisborne Sheepfarmers' Frozen Meat & Mercantile Company, Ltd. 
— Kaiti Works, Kaiti, Gisborne. 4,500 sheep and 120 cattle per day; 
storage capacity, 422,000 carcasses mutton. 

Hawkes Bay Farmers' Meat Company, Ltd. — Whakatu Works, 
Whakatu, near Hastings. 3,000 sheep and 80 cattle per day; storage 
capacity, 155,000 carcasses mutton.. 



390 THE PACKERS' ENCYCLOPEDIA 

National Mortgage & Agency Company of N. Z., Ltd. — Longburn 
Works, Longburn, near Palmerston North. 1,500 sheep and 70 cattle 
per day; storage capacity, 100,000 carcasses mutton. 

Nelson Bros., Ltd. — Tomoana Works, Tomoana, Hawkes Bay. 
3,000 sheep and 80 cattle per day; storage capacity, 185,000 carcasses 
mutton. Taruheru Works, Gisborne. 2,500 sheep and 85 cattle per 
day; storage capacity, 100,000 carcasses mutton. 

Nelson Freezing Company, Ltd. — Stoke Works, Stoke, near 
Nelson. 500 sheep and 30 cattle per day; storage capacity, 50,000 
carcasses mutton. 

New Zealand Meat Packing & Bacon Company (Co-Op.), Ltd. — 
Eltham Works, Taranaki. 150 pigs and 60 cattle per dav; storage 
capacity, 25,000 carcasses mutton. Frankton Junction Works, Wai- 
kato. 300 pigs per day; storage capacity, 25.000 carcasses mutton. 
Ngahauranga Works, near Wellington. 1,200 pigs, 120 cattle and 
3,000 sheep per day; storage capacity, 120,000 carcasses mutton. Te 
Aroha Works, Thames Valley. 150 pigs per day. 

New Zealand Refrigerating Company, Ltd. — Islington Works, 
Islington, near Christchurch. 7,000 sheep and 50 cattle per day; 
storage capacity, 362,000 carcasses mutton. Smithfield Works, Smith- 
field, near Timaru. 6,000 sheep and 50 cattle per day; storage capac- 
ity, 304,000 carcasses mutton. Pukeuri Works, Pukeuri, near Oamaru, 
3,000 sheep per day; storage capacity, 229,000 carcasses mutton. Burn- 
side Works, Burnside, near Dunedin. 3,500 sheep and 50 cattle per 
day; storage capacity, 216,000 carcasses mutton. Picton Works, Marl- 
borough. 1,000 sheep and 30 cattle per day; storage capacity, 23,000 
carcasses mutton. Imlay Works, near Wanganui. 6,000 sheep and 
200 cattle per day; storage capacity, 217,000 carcasses mutton. 

North British & Hawkes Bav Freezing Company, Ltd. — Spit 
Works, Port Ahuriri, Napier. 2,500 sheep per day; storage capacity, 
40,000 carcasses mutton. 

North Canterbury Sheepfarmers' Co-Operative Freezing E. & 
A. Company, Ltd. — Kaiopoi Works, Kaiopoi, near Christchurch. 
4,000 sheep and 100 cattle per day; storage capacity, 200,000 carcasses 
mutton. 

Otaihape Farmers' Meat & Produce Company, Ltd. — Winiata 
Works, Winiata, near Taihape. 1,200 sheep and 50 cattle per daj'^; 
storage capacity, 120,000 carcasses mutton. 

Patea Farmers' Co-Op. Freezing Company, Ltd. — Patea Works, 
Canville, near Patea. 1,500 sheep and 150 cattle per day; storage 
capacity, 180,000 carcasses mutton. 

Poverty Bay Farmers' Meat Company — Waipaoa Works, near 
Gisborne, Poverty Bay. 4,000 sheep and 200 cattle per day; storage 
capacity, 300,000 carcasses mutton. 

Southland Frozen Meat & Produce Export Company, Ltd. — Bluff 
Works, Bluff, Southland. Storage only, 115,000 carcasses mutton. 
Mataura Works, Afataura, Southland. 2,000 sheep and 100 cattle per 
day; storage capacity, 105,000 carcasses mutton. Wallacetown Works, 
Makarewa, Southland. 2,000 sheep and 120 cattle per day; storage 
capacity, 74,000 carcasses mutton. 

South Otago Freezing Company, Ltd. — Finegand Works, Bal- 
clutha, South Otago. 2,500 sheep and 60 cattle per day; storage 
capacity, 200,000 carcasses mutton. 

Taranaki Farmers' Meat Company, Ltd. — Smart Road Works, New 
Plymouth, Taranaki. 2,500 sheep and 150 cattle per day; storage 
capacity, 150,000 carcasses inutton. 



PACKERS— FOREIGN 391 

,,, Tokomaru Sheepfarmers' Freezing Company, Ltd.— Tokomaru 
Works, Tokomaru Bay. 2,000 sheep and SO cattle per day stora<^e 
capacity, 130,000 carcasses mutton. ' "^ 

Wairoa Farmers' Co-Operative Meat Company, Ltd.— Wairoa 
Works, Wairoa, Hawkes Bay. 2,000 sheep and 50 cattle per day; 
storage capacity. 165,000 carcasses mutton. 

Wanganui Meat Freezing Company, Ltd.— Castlecliff Works. 
Castlechff, Wanganui River. 2,200 sheep and 80 cattle or 3,000 sheep 
per day; storage capacity, 110,000 carcasses mutton. 
nnr^^f:^^ ^ S°-' '^^^•' J' G.— Ocean Beach Freezing Works, Blufif. 
2,000 sheep and 120 cattle per day; storage capacity, 115,000 carcasses 
mutton. 

Wellington Farmers' Meat Company, Ltd.— Waingawa Works 
Waingawa, near Masterton. 7,000 sheep and 250 cattle per day- 
storage capacity, 350,000 carcasses mutton. 

Wellington Meat Export Company, Ltd.— Ngahauranga Works 
Ngahauranga, near Wellington. 7,000 sheep and 130 cattle per day- 
storage capacity, 240,000 carcasses mutton. Kakariki Works Kak- 
ariki near Marton. 2,000 sheep and 50 cattle per day storage 
capacity, 100,000 carcasses mutton. 

Westfield Freezing Company, Ltd.— Westfield Works, near Auck- 
land. 2,000 sheep and 200 cattle per day; storage capacity, 225,000 
carcasses mutton. 

,,,, Whangarei Freezing Company, Ltd.— Whangarei Works, Teotahi, 
Whangarei Heads. 1,200 sheep or 150 cattle per day; storage capacity, 
90,000 carcasses mutton. 

Auckland Farmers' Freezing Company, Ltd. — Waipuna Works 
Waipuna, North Auckland. 

Hicks Bay Farmers' Meat Company— Hicks Bay. 1,200 sheep 
per day; storage capacity, 40,000 carcasses mutton. 

Wright, Stephenson & Co., Ltd.— 34 Customhouse Quay, Welling- 
ton. Commission house. Handle wool, livestock, hides, pelts, tallow, 
oil, etc. Export. Also operate fertilizer plants. 

AUCKLAND 
Auckland Meat Company. 
Hellaby, R. & W., Ltd.— 53 Shortland Ave. 

New Zealand Farmers Co-Operative Bacon & M. P. Company. 
Whangerei Freezing Co., Ltd. 

BELFAST 
Belfast Freezing Works. 

MATURA 
Frozen Meat & Provision Export Co., Ltd. 
Matura Freezing Works. 

NGAHAURANGA 
Banks Co-Op. Meat Distribution Co. 

PALMERSTON NORTH 
Kiwi Bacon Factory. 
Manawatua Meat & C. S. Company. 

WELLINGTON 
Dimock & Co., W. 

Freezing & Fertilizer Industries, Chemical Service Factory. 
Great Meat Preserving & Freezing Co. — Petone. 
N. Z. Farmers Co-Op. Bacon & Meat Company, Ltd. 
Wellington Farmers Meat Company. 



392 THE PACKERS' ENCYCLOPEDIA 

WHOLESALE SAUSAGE MAKERS, WHOLE- 
SALE MEAT DEALERS AND WHOLE- 
SALE PROVISIONERS 

(Key— WMDr^Wholesale Meat Dealer. ■VVSM=Wholesale Sausage Maker. WP= 
Wholesale Provisioner.) 

ALABAMA 

BIRMINGHAM— Legg Sausage & Prov. Co., 108 N. 22nd St. (WSM) 
(WP). 

ARIZONA 
GLOBE— The Gila Meat Co. (WMD). 
MIAMI— The Gila Meat Co. (WMD). 
PHOENIX— Phoenix Meat Company. (WMD). 
TUCSON— Tucson Meat & Provision Company. (WMD). 
YUMA— Yuma Wholesale Meat Company. (WMD). 
JEROME— Jerome Meat Co. (WMD). 

ARKANSAS 
FORT SMITH— W. A. Stanton, 815 Garrison Ave. (WMD) (WSM). 
LITTLE ROCK— Becker Provision Co. (WSM). 
RUSSELLVILLE— Lawson & Son, B. F. (WSM). 

CALIFORNIA 

BAKERSFIELD— California Market Co., Inc., 1618 19th St. Rail- 
road, So. Pac. and A. T. & S. F. A corporation. Capital, $30,000; 
issued, $30,000. Stockholders, 4. President, P. Smith; Vice-Presi- 
dent, Treasurer and Secretary, L. P. Keester. Employes, 20. Re- 
frigeration — York. Buy ready-dressed meats. (WSM). 
Biggs, Dan. (WMD). 

EMERYVILLE— Sunset Packing Co., 65th and Bay Sts. Railroad, 
S. P. Corporation. Capital, $74,000. President, M. J. Chadwick; 
Vice-President, A. Kenney; Treasurer and Secretary, H. W. Lots- 
price; General Manager, M. J. Chadwick. Employes, 9. (WSM) 
(WMD). 

HOLLISTER— Ernest Weller, 410 San Benito St. 

LOS ANGELES— Ncv/ Market Company (WSM) (WMD). 
Kaney & Co., 307 Aliso St. (WSM). 

OAKLAND— Bright & Miller, 224-230 Second St. Partnership. Gen- 
eral Manager, Ben Miller. Employes, 15. Refrigeration — 20-ton 
York; brine circulating; one ton ice daily. Boiler capacity, 80 H. P. 
(WSM). 
Chin Fock & Company (WMD). 

RIVERSIDE— Garner, John T. (WSM) (WMD). 

SAN FRANCISCO— Jacob Alterberger, 1451 Haight St. (WSAl). 
A. O. Angerman, 1550 Guerrero St. (WSM). 

Bayle-LaCoste & Co., 444 Pine St. Railroad, S. P. A corporation. 
Capital, $150,000; issued, $150,000. Stockholders, 6. President, John 
LaCoste; Vice-President, Alfred LaCoste; Secretary and Treasurer, 
P. Bareilles. Employes, 35. Dealers in packinghouse by-products; 



WHOLESALERS AND SAUSAGE MAKERS 393 

tripe packers; do not slaughter. Refrigeration — 4-ton Cyclops; 

direct expansion. Boiler capacity, 200 H. P. (WMD). 

Cariani Sausage Factory, 226 Jackson St. (WSM). 

Fi-omme & Fisher, 1789 Mission St. (WSM). 

Giordani & Resinili, 434 Castor St. (WSM). 

Heineman & Stern, 1040 McAllister St. Individual ownership. Em- 
ployes, 15. General Manager, M. Stern. Refrigeration, 5-ton Cy- 
clops; direct expansion and brine tanks. Boiler capacitv. 50 H. P. 

(WSM). 

San Francisco Sausage Factory, 804 Montgomery St. (WSM). 

Anchor Packing Co., 149 Clay St. (WMD). 

California Meat Co., 576 Clay St. (WMD). 

Ecklon Bros., 444 Jessie St. (WMD). 

J. Hoffman & Sons Co., 264 Sixth St. (WMD). 

Horstmann Holm & Co., 264 Sixth St. (WMD). 

J. Meyers & Co., California Market. (WMD). 

Union Sheep Co., 1 Montgomery St. (WMD). 

F. Ury & Co., 521 Clay St. (WMD). 

Home Sausage Co., 1179 Sutter St. (WSM). 

Italian Sausage Manufacturing Co., 804 Montgomery St. (WSM) 

James Co., J. G. (WSM). 

Ligure Sausage Factory, 1325 Grant St. (WSM). 

Melano & Maggiora, 1402 Grant St. (WSM). 

Milano Sausage Factory, 1337 Grant St. (WSM). 

Molinari & Sons, P. G., 373 Columbus St. (WSM). 

Muller, John, 517 Castro St. (WSM). 

Nieri, A., 530 Washington St. (WSM). 

Pucinelli, E., 1465 Powell St. (WSM). 

Rathjens & Kupfer, 1331 Pacific St. (WSM). 

Verga & Company, 1301 Grant St. (WSM). 

Wilfert's Sausage Co., 118 Turk St. 

Hawaii Meat Company (WSM) (WMD). 

Hilo Meat Company (WSM) (WMD). 
SANTA MARIA— Santa Maria Meat Company (WSM). 
SANTA ROSA— Noonan Meat Company (WMD). 
SANTA CRUZ— Walter Schilling & Co. (WMD). 
SELMA— Selma Meat Company (WSM) (WMD). 
STOCKTON— Wagner Meat Company (WMD). 
TAFT— Pioneer Market. (WMD). 
VENTURA— Hobson Bros. (WSM) (WMD). 
WATSONVILLE— The Tuttle Company (WSM). 

COLORADO 

DENVER— Kansas City Pkg. & Prov. Co., 1536 Wazee St. (WMD) 
(WSM). 
Keogh-Doyle Meat Company, 1410 Market St. (Wholesale and re< 



394 THE PACKERS' ENCYCLOPEDIA 

tail meats and packinghouse products.) A corporation. Capital, 
$20,000; issued, $20,000. President, J. N. Doyle; Vice-President, 
P. N. Doyle; Secretary and Treasurer, Fred M. Runstetler. Em- 
ployes, 12. Stockholders, 3. Refrigeration — 5-ton York; direct ex- 
pansion. (WMD). 

K. & B. Packing Co., 1525 Blake St. (WSM) (WMD). 

Lindner Packing & Provision Co., 1523 Market St. A corporation. 

Capital, $150,000; issued, $100,000. Stockholders, 3. President, H. 

Lindner; Vice-President, H. G. Timmins; Secretary and Treasurer, 

Albert Klingstein. Distributors for Morris & Co. (WP). 

Raymond Packing & Prov. Co., 1331 Fifteenth St. (WMD). 

-Standard Meat & L. S. Co., Ulster, between 39th and 40th (WAID). 
MONTROSE— Gatterer & Miles (WMD). 
PUEBLO— Herman Mercantile Company (WMD) (WP). 

CONNECTICUT 

BRIDGEPORT— Peter Huron, Inc., 1211 Stratford St. (WSM). 

McNamara & Sons, T. J., 368 Coleman St. (WSM). 
BRISTOL— Williams, R. W. (WSM). 
HARTFORD— Grote & Weigel, 38 Spruce St. (WSM). 

Hartford Centre Bologna Factory, 1197 Main St. (WSM). 

Independent Packing Co., 660 Windsor St. (WMD) (WSM). 
MIDDLETOWN— Rogers & Hubbard Company (WMD) (WSM). 
NEW^ HAVEN— The Alois Schwab Company, 201-205 State St. 

(WSM). Railroad, N. Y., N. H. & H. A corporation. President, 

Alois Schwab; Vice-President, Chas. A. Anderson; Secretary, A. K. 

Anderson; Treasurer, A. Schwab. Employes, 30. Refrigeration — 

r2-ton York; direct expansion. 

Herster, Mrs. Charles, 118 Lawrence St. (WSM). 

Hugo & Sons, S., Crown St. (WSM). 

Rossler, Charles, 96 Pearl St. (WSM). 
NEW LONDON— Brigham, J. B. (WSM) (WMD). 
STAMFORD— Klein & Gmahle, 556 Pacific St. (WSM). 
WATERBURY— Herman, J., 173 S. Main St. (WSM). 

Hullstnick, J., 27 W. Clay St. (WSM). 

Sachsenhauser, Inc., 506 W. Main St. (WSM). 

DISTRICT OF COLUMBIA 

WASHINGTON, D. C— Harry B. Denham & Co., Inc., Q29 D St., 
N. W. A corporation. Capital, $150,000; issued, $150,000. Stock- 
holders, 3. President, H. B. Denham; Secretary, A. M. Hoover; 
Treasurer and General Manager, H. B. Denham. Employes, 2i. 
Government inspection. Refrigeration — 7-ton York; direct expan- 
sion (WSM) (WMD). 
Keane, T. T., Co., Inc., 619 B St. (WP). 
Jos. Phillips Co., 10 Wholesale Row (WSM) (WMD). 

FLORIDA 

PERRY— Perry Packing Company (WMD). 



WHOLESALERS AND SAUSAGE .MAKERS 395 

GEORGIA 

ATHENS— Cutler Sausage Company (WSM). 

ATLANTA— Enterprise Sausage Factory (WSM). 
Willie & Sam Reisman (WMD). 

MACON — Nash Sausage Company, 222 Cotton Ave. Railroads, C. of 
Ga., So. Ry., G. S. & F. Individual ownership, T. M. Nash. Re- 
frigeration — 4-ton Frick; direct expansion. Operates in connection 
with L. W. Rogers' chain of grocery stores. Twelve retail meat 
markets— 9 in Macon, 1 in Ft. Valley, 1 in Americus and 1 in Mill- 
edgeville, Ga. (WSM). 

SAVANNAH— Hester Co., J. W., City Market. Railroad, C. of Ga. 
A corporation. Capital, $20,000; issued, $20,000. Stockholders, 4. 
President, J. W. F. Hester; Vice-President, D. C. Hester; Secretary, 
R. A. Laird; Treasurer, J. W. F. Hester. Employes, 57. Refrigera- 
tion— 20-ton Cincinnati Refg. Co. and 8-ton Frick; direct expansion. 
Boiler capacity, IS H. P. (WMD) (WSM). 

Hohnerlein, Joe, 1101 Wheaton St. Individual ownership. Em- 
ployes, 4. Refrigeration — 3-ton Brecht; direct expansion. Boiler 
capacity, 8 H. P. (WSM). 

IDAHO 

MONTPELIER— Hoff Meat Co., H. H. (WMD). 
NAMPA— Cold Storage Market (WSM) (WMD). 
POCATELLO— Zweigart Brothers (WSM). 

ILLINOIS 

BENTON— Werner, Wm. (WMD). 

CARMI— Brown & Nauert (WMD). 
Union Market (WMD). 

CHICAGO — Agar Provision Company, Fulton and Green Sts. 
(WMD) (WP). 

Alexander Pkg. & Prov. Co., East 92nd and Calumet River (WMD). 
Anderson Bros. Stores, Inc., 10004 Avenue L. A corporation. Capi- 
tal, $75,000; issued, $75,000. Stockholders, 17. President, D. F. An- 
derson; Secretary, B. D. Anderson; Treasurer, H. N. Anderson. 
Employes, 30. Refrigeration — Xcell; brine circulating. (WSM). 
Anglo American Provision Company, 208 S. La Salle St. (WP). 
Atlas Sausage & Prov. Co., 2305-9 W. Tavlor St. A corporation. 
Capital, $20,000; issued, $12,500. President, R. Souta; Vice-Presi- 
dent, Frank Sedlar. Employes, 5. (WSM) (WP). 
Bert Packing Company, 176 N. Green St. Individual ownership. 
Employes, 5. General Manager, Henry Bertolotti. Refrigeration — 
2-ton Toledo; brine circulating. (WSM). 
Biumenhagen, F., 1533 Augusta St. (_WSM). 

Blum, I., 942 Fulton Ave. Railroads," C. M. & St. P., Pennsylvania 
and C. & N. W. Individual ownership. General Manager, N. Blum; 
General Superintendent, L. Blum. Government inspection. Em- 
ployes, 45. Codes, Cross. Refrigeration — 15-ton Baker; direct ex- 
pansion. Boiler capacity. (WMD). 



396 THE PACKERS' ENCYCLOPEDIA 

David Berg & Company, 449 West 37th St. A corporation. Capital, 
$250,000; issued, $250,000. Stockholders, 4. President, Max Wein- 
berg; Secretary and Treasurer, C. Lowenstein. Employes, 75. 
Government inspection. (WMD) (WP). 

Brunner Provision Company, 3737 S. Halsted St. (WP). 

C. A. Burnette Co., 827 W. 22nd St. A corporation. Capital, $100,- 
000; issued, $60,000. Stockholders, 6. Employes, 25. Codes— Cross 
and Robinson. President, H. F. Wilkins; Vice-President, C. A. 
Burnette; Secretary, Sue Wilkins; Treasurer, C. A. Burnette. Gov- 
ernment inspection. Refrigeration — 20-ton York; direct expansion. 
(WMD) (WP). 

Central Provision Co., 854 Fulton St. Corporation. Capital, $30,000. 
(WMD) (WP). 

Chicago Butchers' Packing Co., 216 N. Peoria St. (WSM). 

Chicago Sausage Company, 2910 Armitage Ave. (WSM). 

Cicero Sausage Company, 4912 W. 25th St. (WSM). 

Citti Bros., 309 W. Illinois St. (WSM). 

Corn Belt Packing Company, 3120 E. 92nd St. (WSM) (WMD). 

Dahmke Pkg. Co., J. A., 2334 W. Lake St. (WMD). 

Drexel Packing Co., 852 W. Grand Ave. (WAID). 

Duntz, Herman, 3820 S. Ashland Ave. A corporation. Capital, 

$25,000; issued, $24,300. Stockholders, 7. President, Herman Duntz; 

Vice-President, A. Pigaesch; Secretary and Treasurer, Frank Duntz, 

Jr. Employes, 15. Refrigeration — 10-ton Baker; brine circulating. 

(WSM). 

Englewood Packing Co., 6845 S. Halsted St. (WMD). 

Fulton Packing Co., 820 Fulton St. (WMD) (WSM). 

Hetzel & Co., 1743 Larrabee St. A corporation. Capital, $600,000. 

Stockholders, 3. President and Treasurer, John Hetzel; Vice-Presi- 
dent, H. B. Hetzel; Secretary, J. P. Hetzel, Jr. Employes, 250. Re- 
frigeration—One Filter & Stowel and one Wolf. (WMD) (WSM). 
Hoffman & Co., J. S., 219 N. Franklin (WSAI). 
Hollenbach & Sons, G., 1100 Marquette Rd. (WSM). 
Hollenbach, C, 1317 S. Oakley Ave. (WSM). 
Home Made Sausage Company, 4500 W. 22nd St. (WSM). 
Italian Sausage Works, 442 W. Chicago Ave. (WSM). 
Jefferson Pkg. Co., 4915 Milwaukee Ave. (WMD). 

Kleppel Packing Co., 3059 Arthington St. Railroad, Great Western. 
A corporation. Stockholders, 5. Employes, 20. Capital, $25,000; 
issued, $25,000. Refrigeration — 10-ton Creamery Package Mfg. Co.; 
direct expansion. (WMD) (WSM). 

Kosher Star Sausage Co., 1010 Maxwell St. (WSM). 
Lawndale Sausage Co., 3617 W. 27th St. Partnership. General 
Manager, Otto Pelikan. Employes, 12. (WSM). 
Lincoln Packing Company, 3804 S. Halsted St. (WMD) (WSM). 
Mickelberry's Food Products Company, 801 W. 49th Place. A cor- 
poration. Capital, $50,000; issued. $50,000. President, C. M. Mickel- 
berry; Vice-President, C. W. Mickelberry; Secretary, M. W. Mickel- 



WHOLESALERS AND SAUSAGE MAKERS 397 

berry; Treasurer, O. C. Mickelberry. Refrigeration — 10-ton Baker; 
brine circulating. (WSM). 

Mutual Sausage Company, 2713 Quinn St. Railroad, C. & A. A 
corporation. Capital, $100,000; issued, $100,000. Stockholders, 13. 
President, John L. Hotka; Vice-President, A. Schiack; Secretary, 
W. H. Gausselin; Treasurer, W. H. Gausselin. Refrigeration — 15- 
ton Rubsamen & Almroth; direct expansion. (WSM). 

National Home Made Sausage Co., 4714 S. Paulina St. (WSM). 

Nitzschke, G., 2639 S. Harding Ave. (WSM). 

North Western Packing Co., 1012 Milwaukee Ave. (WMD) (WSM). 

Pfaelzer Brothers, 936 West 38th Place. Partnership. (WMD). 

Purity Packing Co., 1320 W. 21st St. (WSM) (WMD). 

Real Sausage Company, 2710 Poplar Ave. A corporation. Capital, 

$100,000; issued, $77,500. Stockholders, 14. President, N. C. Poezulp; 

Vice-President, J. A. Mitrius; Secretary and Treasurer, H. E. Ward. 

Employes, 45. Refrigeration — 25-ton Larson-Bader and 8-ton Healy; 

direct expansion. Boiler capacity, 60 H. P. (WSM). 

Rohn, Theodore, 314 W. 32nd St. (WSM). 

Ruprecht & Company, 560 W. Randolph. Partnership. Refrigera- 
tion — 30-ton Howe; direct expansion. Boiler capacity, 400 H. P. 
(WSM) (WMD). 

Schley Packing Co., 2332 W. Lake St. (WMD) (WSM). 

Sinai Kosher Sausage Company, 3351 S. Halsted St. A corporation. 
Capital, $100,000; issued, $100,000. President, Jacob Levin. Em- 
ployes, 35. Government inspection. Boiler capacity, 35 H. P. Also 
does export business. (Wholesale Kosher Sausage Manufacturer.) 
Siegel, Sidney, 3804 S. Halsted St. (WMD). 
Singer & Co., M. D., 3451 Forrest Ave. (WSM). 

Sotir & Sorich Company, 3831 S. Halsted St. A corporation. Capi- 
tal, $50,000; issued, $29,000. Stockholders, 3. President, Sotor 
Arangelorich; Secretary and Treasurer, J. Sorich. Government in- 
spection. (WSM). 

South Side Packing Company, 4817 S. Ashland Ave. (WSM) 
(WMD). 

Standard Sausage Company, 963 W. 37th St. A corporation. Capi- 
tal, $110,000; issued, $110,000. Stockholders, 11. President, H. 
Arndt; Vice-President, H. Baerenz; Secretary and Treasurer, A. W. 
Klingbeil. Employes, 60. Refrigeration — One 50 and one 35-ton 
Linde; direct expansion. Boiler capacity, 150 H. P. (WSM). 
Union Stock Yards Pkg. & Prov. Co., 1750 W. 63rd St. (WP). 
United Butchers' Packing Co., 913 Fulton St. (WMD). 
Vienna Sausage Mfg. Co., 1215 S. Halsted St. A corporation. Capi- 
tal, $250,000; issued, $250,000. Stockholders, 7. President, Emil 
Reichl; Secretary, Abraham Loebe; Treasurer, Samuel Ladanyi. 
Employes, 75. Codes — A. B. C, 5th edition; code word, "Veribus." 
Government inspection. Refrigeration — One 15 and one 13-ton Rub- 
samen & Almroth; direct expansion. Boiler capacity, 100 H. P. 
Also does export business. (WSM). 
Vittori, L., 1057 W. Harrison St. (WSM). 

Zeiger Company, G. W., 515 W. Chicago Ave. A corporation. Capi- 
tal, $50,000; issued, $50,000. Stockholders, 10. President, G. W. 



398 THE PACKERS' ENCYCLOPEDIA 

Zeiger; Vice-President, G. F. Reis; Secretary, E. Zeiger; Treasurer, 
G. W. Zeiger. Refrigeration — 18-ton De La Vergne; direct expan- 
sion. Boiler capacity, 160 H. P. (WSM) (WMD). 

Zuegel-Rieger Co., 2413 W. Roosevelt Rd. (WSM). 
Also the following (WSM): 

Acme Sausage Co., 3738 S. Ashland Ave. 

Alfred Altschul, 3451 Giles St. 

Frank Binkowski, 1731 W. Chicago Ave. 

John Brzuskiewicz, 4850 S. Ashland Ave. 

Arnold Busch, 6151 Ravenswood Ave. 

Oscar Casperson, 2138 N. Cicero Ave. 

Crowe & Company, 1803 W. Chicago Ave. 

Jos. Demuth, 3509 Janssen Ave. 

Dicks & Fischer, 1704 Belmont Ave. 

Englewood Sausage Co., 6161 Wentworth Ave. 

Julius Fennig, 1702 Milwaukee Ave. 

John Fiorenti, 940 N. Wells St. 

Frank & Co., 157 W. Kinzie St. 

Italo-America Sausage Mfg. Co., 1514 N. Wells St. 

W. J. Kaltwasser, 716 W. 43rd St. 

Jos. Kaminski, 11754 S. Michigan Ave. 

Frank Kozyra, 1375 W. Austin Ave. 

John K. Kwiatkowski, 1749 N. Hermitage Ave. 

Leviton Co., 1064 Argyle Ave. 

Marquette Packing Co., 6780-82 South Chicago Ave. 

McCune & Sneed, 3033 Vernon Ave. 

Meadowbrook Farm Sausage & Prov. Co., 716 W. 43rd St. 

Mike Mikolajczyk, 1737 W. Diversey Ave. 

Milan Sausage Mfg. Co., 339 Kensington St. 

Chas. Murawske, 1800 Eddy St. 

J. F. Nadzieja, 1941 W. Division St. 

National Sausage Co., 2336 Blue Island Ave. 

Northwest Side Kosher Sausage Mfg. Co., 1741 W. Division St. 

Panovich Bros., 339 W. 25th Place. 

Pure Sausage Co., 6821 Keefe Ave. 

Emil ReichI, 1215 S. Halsted St. 

Relation Packing Co., 1838 N. Leavitt St. 

Warsaw Home Made Sausage Co., 2153 W. 21st St. 
JOLIET— Adler, J. C. (WSM) (WMD). 

Fritz, Fred H., 209 South Joliet St. Individual ownership. Em- 
ployes, 9. Refrigeration — 5-ton Wolf-Sayer & Heller; brine cir- 
culating. Boiler capacity, 15 H. P. (WSM). 
MATTOON— Steidle Brothers (WMD). 
MENDOTA— Geo. Erbes (WMD). 



WHOLESALERS AND SAUSAGE MAKERS 399 

PEORIA— Central City Provision Company, 3111 South Adams St. 

(WSM) (WP). 
PARIS— Steidl Bros. (WSM) (WMD). 
QUINCY— Auck Brothers. (WMD). 
RED BUD— Burgdorf, H. F. (WSM). 

ROCKFORD— Carty-Dever Co., 321 W. State St. Corporation. Cap- 
ital, $20,000. Stockholders, 3. President, D. J. Dever; Secretary- 
Treasurer, F. J. Phinney. Three retail markets. (WMD). 

SPRINGFIELD— Mohay, John. (WSM). 
Richter & Son, Ed. H. (WSM). 

SULLIVAN— Lovelless & Wagoner. (WSM). 

STERLING— Horn & Morath. (WSM). 

SAVANNA— Law, M. A. (WSM). 

ZION CITY— Zion Institution and Industrial Meat Market, 2712 

Elijah Ave. Railroad, C. & N. W. Individual ownership (W. G. 

Voliva). Manager, S. G. Biddle. Employes, 8. Refrigeration — 

4-ton Howe; brine circulating. 



INDIANA 

HAMMOND— Calumet Packing & Provision Co. (WMD) (WP). 
WINCHESTER— Earl W. Wise. (WMD). 

BLOOMINGTON— Bloomington Packing Co. Owned by Whisenand 
& Burns. (WSM). 

FRANKFORT— Milner Provision Co. (WMD). 

IOWA 

AMES— Briley & Sons, H. E. (WSM). 
BOONE— Steve Anderson. (WSM). 
Boone Market Company. (WMD). 
CALMER— Wesserman & Brocar. (WMD). 
CARROLL— Beiter Brothers. (WSM). 
CHARITON— Yengle Brothers. (WSM). 
COLFAX— Terpestra & Bridge. (WSM). 
CUMBERLAND— Band & Store. (WSM). 

DUBUQUE— H. Trenkle & Co., 1227 Central Ave. A corporation. 
Capital, $75,000; issued, $50,000. President, H. Trenkle; Vice-Presi- 
dent, A. W. Neuwolhner; Secretary, Wm. H. Trenkle; Treasurer, 
A. W. Neuwolhner. Employes, 17. Refrigeration — 8-toii Baker; 
direct expansion. Boiler capacity, 25 H. P. (WSM). 

Wimmer Sausage Shop, 1533 Central Ave. (WSM). 
EMMETTSBURG— Wardus & Allen. (WSM). 
GRINNELL— Grinnell Provision Co. (WMD) (WSM). 
HARLAN— Kemp & Davis. (WSM). 

MANNING— Central Meat Market. H. Timmerman, owner. (WMD). 
MASON CITY— Stott Meat Market. (WSM). 
NEW HAMPTON— Cross Market. (WSM). 
OELWEIN— Fred Voelker. (WSM). 



400 THE PACKERS' ENCYCLOPEDIA 

OSAGE— Palmer Bros. (WSM). 

Huesselman Brothers. (WSM) (WMD). 
WASHINGTON— Pankwordt & Kurtz (WSM) (WMD). 
WATERLOO— A. J. Wittich. (WSM). 

KANSAS 

LEAVENWORTH— Sannish Bros. (WMD). 

ROSEDALE— Far Famed Meat & Sausage Co. (WSM). 

WICHITA— Wichita Dressed Beef Co. (WMD). 

KANSAS CITY— Loschke & Zercher, Southwest Blvd. and 45th St. 
(WSM). 

KENTUCKY 

ASHLAND— Yungkau, L. & A., 112 18th St. Partnership. Govern- 
ment inspection. Codes — Cross, Cipher. Wholesale meats and pro- 
visions. (Processers.) 

COVINGTON— Sprunk, Peter, 16th and Water St. (WSM) (WMD). 
Haehnle Provision Co. (WMD). 

NEWPORT— Becker Bros. Co., 942 Monmouth St. A corporation. 
Capital, $50,000; issued, $30,000. Stockholders, 3. President, F. B. 
Bassmaun; Secretary and Treasurer, Henry Becker. Employes, 30. 
Government inspection. Refrigeration — 20-ton Niebling; brine cir- 
culating and direct expansion. Boiler capacity, 50 H. P. Retail 
Markets— 942 Monmouth St., Newport, Ky., and 203 W. Sixth St., 
Cincinnati, O. (WMD) (WSM). 

PADUCAH— Jones, W. R. (WSM). 
Jones, T. A. (WSM). 

LOUISIANA 

BATON ROUGE— J, J. Sanchez. (WSM). 
Webre Bros. (WSM). 

NEW ORLEANS— L. Artigne. (WSM). 
Geo. & Wm. Schott, 524 Howard Ave. (WSM) (WMD). 
G. A. Weigand & Co., 523 Poydras St. (WSM) (WP). 
Western Meat Co., Alabo and N. Peters Sts. J. A. Hillery. (WMD). 

ST. BERNARD, ARAB I P. O.— Claverie & Company. Aug. J. (Co- 
partnership, Aug. J. Claverie and E. Victor Passman.) Railroad, 
Louisiana Southern. Codes — Western Union. Government inspec- 
tion. Employes, 45. (WSM) (WMD). 

MAINE 

AUBURN— Littlefield & Sons Co. (WSAl). 

BANGOR— Bean & Sons, W. A. (WSM). 
Joy Co., A. W. (WSM). 

Rice Company, C, H., 193 Broad St. Railroad, Maine Central. A 
corporation. Capital, $200,000. Stockholders, 3. President, A. F. 
Rice; Vice-President and Treasurer, E. H. Rice; Secretary, Grace 
M. Rice. Employes, 22. Refrigeration — 8-ton Automatic; direct 
expansion. Sausage manufacturers and jobbers of beef and pork 
products. 



WHOLESALERS AND SAUSAGE MAKERS 401 

HOULTON— Houlton Meat Supply Co., Pleasant St (WSM) 

PORTLAND— Kern & Son, John. (WSM). 

Schonland Bros., 10 Union St. Railroads, Boston & Maine and 

Maine Central. A corporation. Capital, $30,000; issued, $30,000 

Stockholders, 4. President, R. R. Schonland; Treasurer, Chas 
Schonland. Employes, 12. 
Cummings Bros. (WP). 

MARYLAND 

BALTIMORE— Fred Haas, Brown's Lane. (WSM). 

Ottenheimer Bros., Inc., 2308 Frederick Ave. A corporation Capi- 
tal, $1,500,000; issued, $600,000. Stockholders, 20. President R E 
Ottenheimer; Vice-President, B. M. Ottenheimer; Secretary and 
Treasurer, _S. M. Ottenheimer. Employes, IS. Government inspec- 
tion. Refrigeration — 15-ton Remington; brine circulating (WSM) 
Rettberg, L. H. (WSM). 
Charles W. Leydecker. (WMD). 
John W. & Wm. F. Lower. (WMD). 
Albert H. Plitt. (WMD). 
Charles Plitt. (WMD). 
Chas. E. Plitt. (WMD). 
E. Wilbur E. Plitt. (WMD). 
J. W. Plitt. (WMD). 
Charles Rettberg's Sons. (WSM). 
Geo. G. Rappersberger & Son. (WSM). 
Gustav H. Ruppersburger Sons. (WMD). 
Chas. Schmidt. (WMD). 
John Shuppner. (WMD). 
W. W. Snoot. (WSM). 
John Truss. (WMD). 
Wetzelberger Bros. (WSM). 
Bloecher & Schaaf. (WMD). 
H. L. Caplan & Co., 916 Lombard St. (WP). 
John H. Eichner. (WMD). 
J. Frederick. (WMD). 
John G. Frederick. (WMD). 
Gengnagle Meat Co. (WMD). 
Howard F. Greasley. (WMD). 
A. Hansen. (WMD). 
Henry Heil. (WMD). 
Charles & L. G. Messersmith. (WMD). 

MASSACHUSETTS 

BOSTON— Baldau, F. W., 5 Fulton Place. (WSM). 
Boston Sausage & Provision Company, 161 Blackstone St. (WSM) 
Chamberlain & Company, 24 South Market St. Railroad, Union 
i^reight. A corporation. Capital, $500,000; issued, $500,000 Presi- 



402 THE PACKERS' ENCYCLOPEDIA 

dent, G. N. Chamberlain; Vice-Presidents, G. A. Chamberlain, L. B. 
Crandon and C. W. Chamberlain; Secretary and Treasurer, A. A. 
Huse. Employes, 325. Government inspection. Fourteen retail 
markets in Boston. (WMD) (WSM). 

Munro-Sexton Co., 43-44 S. Market St. President, Everett W. 
Munro; Treasurer, Alfred M. Sexton; Secretary, George E. Sexton. 
(WMD) (WP). 

Parks Sausage & Provision Company, 200 State St. A corporation. 
Capital, $5,000. President. H. W. Taylor; Vice-President, H. S. 
Taylor; Secretary, E. E. Baldwin; Treasurer, I. R. Tavlor. Em- 
ployes, 25. (WSM) (WMD). 

Rounsevell, P. W., 103 Blackstone. Individual ownership. Em- 
ployes, 30. (WSM) (WP). 
-Weitz, C. A., 105 Elliott St. (WSM). 

Wattendorf & Co., Frank M., 36 North St. (WSM) (WMD). 
The Hanover Co., 52 Blackstone St. A corporation. Capital. 
$25,000: issued, $25,000. President, F. Batchelder; Vice-President, 
A. R. Shepardson. 

CAMBRIDGE— Schultz, J. A., 345 Main St. Railroad, Boston & Al- 
bany. Individual ownership. Employes, 3. Government inspec- 
tion. (WSM). 

HAVERHILL— E. H. Moulton Co., 132 Essex St. Railroad. Boston 
& Maine. A corporation. Capital, $100,000; issued, $100,000. In- 
dividual stockholders, 3. President, E. A. Edgerly; Treasurer, E. H. 
Moulton. Employes, 35. Government inspection. Refrigeration — 
12 and 22-ton Remington and 8-ton Westinghouse; direct expansion. 
(WSM). 

HOLYOKE— Moskel Prov. Co., John. (WSM). 
Zasadzinski & Rzeszstarski. (WSM). 

LAWRENCE— John Holt. (WSM). 

H. J. Furneaux, 649 Essex St. Railroad, Boston & Maine. Indi- 
vidual ownership. Employes, 13. General Manager, S. E. Furneaux. 
Boiler capacity, 20 H. P. (WSM) (WP). 

NEW BEDFORD— Davidson & Son, J., 280 Austin St. (WSM). 

Kuechler Bros., 337 South Second St. (WS^l). 

Rezendes, J. F., 433 South Second St. (WSxM). 

Schmidt, J. H., 424 South Second St. (WSM). 
ROXBURY— Claus, A., 312 Roxbury St. (WSM). 

David Cohen, 59 Prentiss St. (WSM). 

SOMERVILLE— Sturtevant & Haley Beef & Supply Co. (WSM). 

SOUTHBORO — Deerfoot Farm Company. Individual ownership. 
(WSM). 

SPRINGFIELD— H. L. Handy Co., 41 Hampden St. (WSM). 

A. C. Hunt & Co., 16 to 32 Sanford St. Partnership. Government 
inspection. Refrieeration — 30-ton De La Vergne; brine circulating. 
(WSM) (WMD).'' 

WORCESTER— Bertels, B. J. (WSM). 

Boepple, Geo., Co., Inc., 600 Millbury St. A corporation. Capital, 



WHOLESALERS AND SAUSAGE MAKERS 403 

$10,000; issued, $10,000. Stockholders, 3. President, Jacob Baum; 
Vice-President, Fritz Baum; Secretary, Fritz Baum; Treasurer, John 
Renhert. Employes, 28. Refrigeration— 20-ton York. (WSM)". 
Chicago Beef & Produce Company. (WSM) (WP). 
L. B. Darling. (WSM). 
Geo. Geiger. (WSM). 

MICHIGAN 

DETROIT— Eastern Market Sausage Mfg. Co., 2472 Riopelle St. 
(WSM). 

Keliey & Company, 3449 Michigan Ave. A. corporation. Capital, 
$10,000; issued, $9,100. Stockholders, 9. President, H. Kramer; 
Vice-President, Robert Hay; Secretary and Treasurer, D. P. Keliey. 
Employes, 20. Refrigeration — 8-ton Frick; direct expansion. Boiler 
capacity, 12 H. P. (WSM) (WP). 

Miotke & Co., Jos., 1834 E. Forest Ave. Partnership. Stockholders, 
2. President, J. A. Miotke; Treasurer, J. L. Miotke. Employes, 16. 
Refrigeration — 8-ton Brunswick; brine circulating. Boiler capacitv, 
14 H. P. (WSM). 

Orling Brothers, 3142 Elmwood Ave. A corporation. Capital, 
$75,000; issued, $75,000. Stockholders, 5. President, Fritz Orling; 
Vice-President, Louise Orling; Secretary and Treasurer, E. R. 
Orling. Refrigeration— 6-ton Brunswick; direct expansion. Boiler 
capacity, 10 H. P. (WSM). 
Peschke & Killian, 6031 Rivard St. (WSM). 

Peters, John A., 5454 Dix Ave. Individual ownership. Employes, 
SO. City and state inspection. Refrigeration — 25-ton Detroit; brine 
circulating. Boiler capacity, 75 H. P. (WSM) (WMD). 
Standard Sausage Company, 502 E. Forest Ave. (WSM). 
Swope, C. A., 7806 Mack Ave. (WSM). 

FLINT— Flint Sausage Works, 1210 Avenue A. Emil Salay, Proprie- 
tor. Capital, $30,000. Employes, 8. Refrigeration — 5-ton York; 
brine circulating. Boiler capacitl, 8 H. P. (WSM). 

HANCOCK— Richard VoUwerth, 207 Franklin St. (WSM). 

IRONWOOD— Swanson & Deronci, 223 S. Curray St. (WSM). 

JACKSON — Jackson Sausage Company, 502 N. Mechanic. Individual 
ownership. President, G. A. Stoldt. (WSM). 

PONTIAC— Harger Beef Co. (WMD). 

PORT HURON— Port Huron Sausage & Provision Company. Fourth 
and Wall Sts. President, H. H. oodward; Vice-President, Gus Hill 
(WSM) (WP). 

SAGINAW— Henning & Son, 407 N. Water St. Partnership. Em- 
ployes, 35. General Manager, L. A. Henning. (WSM). 

THREE RIVERS— Three Rivers Packing Co. (WMD) (WSM). 

MINNESOTA 

NEW ULM— Andrew Saffert. (WSM). 

ST. PAUL— Twin City Sausage Co., 169 W. 63d St. (WSM). 

MISSISSIPPI 
JACKSON— Pearl Market Co. (WSM). 



404 THE PACKERS' ENCYCLOPEDIA 

MERIDIAN— Lutz & Bebeze. (WSM). 

Michel, Joe. (WSAl). 
Mc CO MBS— Stokes Brothers. (WSM) (WMD). 

MISSOURI 

KANSAS CITY— Frankfort Sausage Co., 1208 Forest Ave. (WSM). 
Kansas City Sausage Co., 14 E. Missouri Ave. (WSM). 
Neuer Bros. Meat Co., 1326 Main St. A corporation. Capital, 
$50,000. President, Ernst Neuer. Employes, 75. Government in- 
spection. Refrigeration — 25-ton Linde and 15-ton Triumph. (WSM). 

ST. LOUIS— Sweet Provision. Co., Chas. A., 813 Spruce St. A cor- 
poration. Capital, $50,000; issued, $50,000. Stockholders, 5. Presi- 

" dent, S. H. Kleinschmidt; Vice-President, P. C. Ziemer; Secretary 
and Treasurer, Wm. H. Schnecko. Codes — Cross and Robinson. 
Government inspection. (WSM) (WP). 
Missouri Packing Company, 2734 Franklin Ave. (WSM) (WMD). 

WARRENSBURG— Roseland Farm & Mfg. Co. (WSM). 

MONTANA 

DILLON— Montana Market. (WMD). 

HELENA— Helena Meat Market. (WMD). 

LEWISTOWN— Abel Brothers Co. (WSM) (WMD). 
Lewistown Packing Co. (WSM) (WMD). 

LIVINGSTON— Iten's Cold Storage Meat Market. (W^SM) (WMD). 

MISSOULA— Daily Co., J. R. (WMD). 

NEBRASKA 

OMAHA — Omaha Sausage Company, 4726 South 27th St. A corpora- 
tion. Capital, $10,000; issued, $10,000. Stockholders, 3. Employes, 
12. President, H. Goldenberg. Refrigeration — 8-ton York. 
Purity Provision Company, 2424 Q St. Individual ownership. Em- 
ployes, 15. Refrigeration — 4-ton York; direct expansion. 
H. Glassburg, 2401 Leavenworth St. (WSM). 
Kroger Wholesale Provision Co., 2405 Woolworth Ave. (WSM). 

NEW HAMPSHIRE 
NASHUA— Nashua Packing Co. (WMD) (WSAl). 
KEEN E— Cheshire Beef & Produce Co. (WSM) (WP). 

NEW JERSEY 
ASBURY PARK— Marx, A., Asbury Ave. (WSM). 
ELIZABETH— Krinzman & Jaffee, Morris Ave. (WSM). 
HOBOKEN— Empire Bologna & Prov. Co., 700 1st St. (WSM). 
JERSEY CITY— Egner, Geo., 67 Central Ave. (WSM). 

Wm. Everett's Sons' Co., foot of Sixth St. (WMD) (WSM). 

Edw. Reckenstein & Sons, 112 Griffith St. (WSM). 

Lafayette Provision Co., 384 Pacific Ave. (WMD). 
NEWARK— Pfeiffer, Hy., 57 Napoleon St. (WSM). 

Reinfield & Sons, M., 98 Prince St. (WSM). 

Frank J. Cloran, 51 Ward St.. (WMD) (WSM). 



WHOLESALERS AND SAUSAGE MAKERS 405 

Van Wagenen & Schickhaus Co., 30 Plane St. A corporation. 
Capital, $200,000; issued, $200,000. Stockholders, .11. Employes, 
308. President, J. A. Brady; Vice-President, G. J. Edwards; Secre- 
tary and Treasurer, E. W. Meyer. Government inspection. Refrig- 
eration — 90-ton Vilter and 60-ton Carbondale; brine and direct ex- 
pansion. Boiler capacity, 425 H. P. (WSM) (WP). 
J. W. Beardsley's Sons, 690 Frelinghuysen Ave. (WMD). 
Herbst-Moch Co., 222 Frelinghuysen Ave. (WMD). 
Holcombe Prov. Co., Inc., 74 N. Canal St. (WMD). 
Fred Horns, 114 Mulberry St. (WMD). 
Maybaum Packing Co., 14 Ward St. (WMD). 
Newark Packing Co., 217 Astor St. (WMD). 
Schreihofer Bros., Inc., 32 Center Market. (WMD). 

NEW BRUNSWICK— Hy. Frank, 144 Paterson St. (WSM). 

PENN'S GROVE— Matthew Mitchell & Son, 3 W. Main St. (WMD) 
(WSM). 

PERTH AMBOY— Kellner Bros., Hall and Elizabeth Ave. (WSM). 

PHILLIPSBURG— J. R. Shimer Co., 16 First St. A corporation. 
Capital, $200,000; issued, $67,600. Stockholders, 5. Employes, 28. 
Code — Cross. President, J. E. Carpenter; Vice-President, W. W. 
Bryan; Secretary, J. C. Duffin; Treasurer, J. E. Carpenter. Gov- 
ernment inspection. Refrigeration — 25-ton Huettemann; direct 
expansion. Boiler capacity, 100 H. P. (WSM) (WMD). 

TRENTON— Ketterer's Son, Fred., 670 S. Broad St. (WSM). 

Margerman Provision Co., 2 S. Broad St. (WSM). 

Wagner & Sons, Chas., Chestnut and Toebling St. (WSM). 
NUTLEY— Raritan Prov. Company. (WSM) (WP). 
RIVERTON— A. M. Ellsworth, Inc., 100 Main St. (WMD) (WSM). 

NEW MEXICO 

GALLUP— Gallup Meat & Provision Co. (WSM). 
ALBUOUERQUE— Farr Company, Wm. (WMD) (WSM). 
CARLSBAD— Lowenbruck Bros., U. S. Market. (WSM) (WMD). 

NEW YORK 

ALBANY— Moch, F. E., 835 Broadway. (WSM). 

AUBURN— Cayuga County Sausage Co. (WSM). 

Myers Sausage Company. (WSM). 

BINGHAMTON— Gruschwitz, Bruno, 130 Washington St. (WSM). 
J. P. Maxwell. (WSM). 

BROOKLYN— Jacob Cohen, 137 Franklin St. (WSM). 
Comer & Pollack, 179 Fort Green Place. (WSM). 
Jacob Dangler & Son, 722 Myrtle Ave. Partnership. General 
Manager, Herman Sticht. Employes, 40. Government inspection. 
Refrigeration — 20-ton Isabell-Porter; brine circulation. Boiler 
capacity, 125 H. P. (WSM). 
Fenchs, Adolf, 231 Meserole St. (WSM). 
Eatmore Provision Co., Inc., 488-490 Broadway. (WSM) (WP). 



406 THE PACKERS' ENCYCLOPEDIA 

Adolf Gobel, Inc., Morgan Ave. and Rock St. (WSM). 
Grozinger, Inc., Chris., Stockholm St. and Wilson Ave. (WSM). 
Samuel Heymann, 5703 Fifth Ave. (WMD). 
Chas. Hutwelker, 14-22 Hall St. (WMD). 
Hygrade Provision Co., 131 S. 8th St. (WSM). 
A. H. Lotz, 11 Chauncey St. (WSM). 
Merkel Bros., Jamaica, L. I. (WSM). 
L. Meyer Co., 374 Flushing Ave. (WSM) (WMD). 
Musser & Co., 183 Fort Green Place. (WSM). 
Ors & Co., Wyckoff Ave. and Greene St. (WSM). 
Schaeffer & Deueke, 576 Woodward Ave. (WSM). 
Sunshine Provision Co., 1988 Bergen St. (WSM). 
Trunz, Max., 25 Lombard St. (WSM). 
A. Aron, Inc., 335 Johnson Ave. (WMD). 

D. Blumberg & Son, Diimont and Christopher Ave. (WMD). 
Bushwick Pork Packing Co., 31 Bushwick Ave. (WMD). 
Chieffetz & Greenberg, 264 Hudson Ave. (WMD). 
Fred Figge, 285 Atlantic St. (WMD). 
Franklin Provision Co., Inc. (WMD). 
Aaron Levy & Co., 262 Hudson Ave. (WMD). 
M. & D. Levy, 224 N. Ninth St. (WMD). 
Philip B. Newmark, 1202 Metz St. (WMD). 
Abraham Plaut, 307 Johnson Ave. (WMD). 
George Schaefer, 575 Johnson Ave. (WMD). 
Strauss, Schick & Strauss, 300 Johnson Ave. (WMD). 
Wallabout Market Packing Co., Inc. (WMD). 
Weill & Isaacs, 24 Hudson Ave. (WMD). 
BUFFALO— Gerber, S. R. (WSM). 
Kammann Company, John B., 445 Elliott St. Capital, $35,000; 
issued, $35,000. Stockholders, 3. Employes, 150. Codes — Cross 
and UtiHty. President, J. H. Kammann; Vice-President, L. E. 
Wilson; Secretary, L. M. Haas. Refrigeration — Two 50-ton Frick; 
direct expansion. Boiler capacity, 150 H. P. Wholesale meat and 
provisioners, and wholesale sausage makers. (WSM). 
Klein, Andrew. (WSM). 

Koehler Company, George, 109 Lovejoy St. Capital, $30,000; issued, 
$28,000. Stockholders, 4. President, Geo. Koehler; Secretary, 
Conrad Koehler; Treasurer, Mae Lunkenheimer. Employes, 20. 
Refrigeration — 15-ton York; brine circulating. (WSM). 
Lang, Gerhardt. (WSM). 
Lang, Frank. (WSM). 
Scherer, Frank. (WSM). 

C. J. D, Packing Co., Inc., 88 Holt St. A corporation. Capital, 
$35,000. President and Treasurer, Christian J. Dressel; Secretary, 
William F. Dressel. (WMD). 
Empire Beef & Provision Co. (WSM) (WP). 

Fuhrmann, Louis P. — 1014 Clinton St. Individual ownership. 
(WSM) (WMD). 



WHOLESALERS AND SAUSAGE MAKERS 407 

Hoffman & Klinck, 526 Howard St. (WMD). 
Everett C. Horlein. 16 Hannah St. (WMD). 
Henry A. Kammann, 447 Bailey Ave. (WMD). 
John H. Kammann Co., 445 Elliott St. (WMD). 
John Klein, 940 Smith St. (WMD). 
Alfred Milson, 1109 William St. (WMD). 
Paul J. Schober, 618 Howard St. (WMD). 
Seeger & Co., Inc., 231 Lewis St. (WMD). 
M. L. Wallens, 176 Guildford St. (WMD). 
B. Wertheimer, Lewis St. (WMD). 
Edward Zier, William St. (WMD). 

DUNKIRK— E. H. Group & Co. (WSM). 

JAMAICA— Chas. Trautmann Co., 28 Division St. Capital, $55,000. 
President, Chas. Trautmann; Secretary and Treasurer, Peter Traut- 
mann. (WMD). 
Merkel Bros. (WSM). 

KINGSTON— Roach Brothers, 38 Ann St. (WSM). 

NEW YORK CITY— Brenzinger, Inc., G., 811 East 180th St., New 
York City. A corporation. Capital, $12,000; issued, $12,000. Stock- 
holders, 4. Employes, 14. President. Gottlob Brenzin,8:er; Vice- 
President, R. Recknagel; Secretary and Treasurer, Chas. Klotz and 
John Lang. (WSM). 
Bronx Pkg. Co., 3257 3rd Ave. (WSM). 

Bronx Provision Corporation, 143rd St. and 3rd Ave. (WSM). 
Aaron Buchsbaum Co., 729 Ninth Ave. (WMD). 
Eurkle Bros., 45th St. and 11th Ave. (WSM). 

Conron Bros. Co., 40 Tenth Ave. A corporation. Capital, $500,000; 
issued, $500,000. Stockholders, 10. President, Jos. Conron; Vice- 
President, Thos. Nash; Secretary and Treasurer, J. E. Conron and 
John J. Fitzgerald. Government inspection. Employes, 200. Codes 
—Cross and A. B. C. (WMD) (WSM). 
Derby Co., H. C, 626 West 39th St. (WSM). 

Cullman, Philipp, 515 East 19th St. Individual ownership. Em- 
ployes, 6. Government inspection. (WMD). 
Ederle Bros., 110 Amsterdam Ave. (WSM). 

Ershowsky & Sons, Inc., 173 E. Houston St. Capital, $60,000; 
issued, $42,000. Stockholders, 8. President, Samuel Ershowsky; 
Vice-President, D. J. Ershowsky: Secretary, Chas. E. Ershowsky; 
Treasurer, S. Ershowskv. Employes, 50. Refrigeration — 15-ton 
Voss; direct expansion. (WSM). 

Bacharach, Milton, Inc., 370 Greenwich Ave. (WSM). 
Chicago Sausage & Provision Co., 37 Ninth Ave. (WSM). 
Fleck, Henry, 1679 Avenue A. (WSM). 
E. Greenebaum Co., 328 E. 103rd St. (WMD). (WSM). 
Hebrew National Sausage Factory, 155 E. Broadway. (WSM). 
Marcus, Isidor, 44 Rivington St. (WSM). 
Metzger, Felix, 1044 Second Ave. (WSM). 
Sohn, L., 157 Broome St. (WSM). 



408 THE PACKERS' ENCYCLOPEDIA 

Abramovitz, Isaac L., 144 West Ave. (WMD). 

Abrams, Jos., 11 Thompson Ave. (WMD). 

Abrams, M., 560 Brook Ave. (WMD). 

Abt-Bernet, Inc., 626 Hegney Place. (WMD). 

Adler, Gustave, 3 Grace Ave. (WMD). 

Adler, Isidor, 176 2d Ave. (WMD). 

Arlington Beef Co., 450 2d Ave. (WMD). 

Astruck, Felix, 3 Thompson Ave. (WMD). 

Back, Ernest, & Son, 452 Westchester Ave. (WMD). 

Beinecke & Co., 184 Duane and 33 Great Jones Sts. (WMD). 

Berliner, Nathan, 3 Hewitt Ave. (WMD). 

Breidenbach, Gus., 511 E. 152d St. (WMD). 

Christian, L. M., West Wash. Market. (WMD). 

Crystal Market, 2776 Eighth Ave. (WMD). 

Daitch & Marcus, 422 11th Ave. (WMD). 

Danzig, A. & L., 502 E. 153d St. (WMD). 

Davis, E. W., & Co., Foot of W. 39th N. R. (WMD). 

Donovan & Meyer, 3 Loew Ave. (WMD). 

Duncan, Clarence W., 20 Loew Ave. (WMD). 

Empire City Beef Co., 48 Tenth Ave. (WMD). 

Frank, A., & Son, 789 First Ave. (WMD). 

Frank Emanuel, 18 Grace Ave. (WMD). 

Frank & Co., 10 Loew Ave. (WMD). 

Gansevoort Beef & Provision Co., 1 Lawton Ave. (WMD). 

Geier, Harry, 6 CHnton St. (WMD). 

Geier, Wm., 166 Suffolk St. (WMD). 

Gillen, John, West Wash. Mkt. (WMD). 

Gold, S., & Co., 3 Thompson Ave. (WMD). 

Goldberg, H., 15 Lawton Ave. (WMD). 

Golden Packing Co., Inc., 53 Little W. 12th St. (WMD). 

Goodman, A., 924 Sixth Ave. (WMD). 

Greenbaum & McKelvey, Washington Market. (WMD). 

Greenberg, Morris, West Washington Markt. (WMD). 

Greenwald, Al., 665 Brook Ave. (WMD). 

Greenwald & Marcuse, Inc., 528 Westchester Ave. (WMD). 

Gurry, Patk., Inc., 84 Barclay St. (WMD). 

Halem, J., 211 E. Houston St. (WMD). 

Heim, I. Julius, 619 Ninth Ave. (WMD). 

Interborough Beef Supply Co., 367 Hudson St. (WMD). 

Kahl, A., Washington Market. (WMD). 

Kahn, Adolf, 18 Thompson Ave. (WMD). 

Kansas Beef & Provision Co., 475 Ninth Ave. (WMD). 

Kestenbaum & Newmark, 1696 Washington St. (WMD). 

Kestler, John, 68 First Ave. (WMD). 



WHOLESALERS AND SAUSAGE MAKERS 409 

Klein & Cedrone, 495 E. 152d St. (WMD). 

Kohn & Sklansky, 77 E. 106th St. (WMD). 

Korn, G., 185 Avenue C. (WMD). 

Kornblum, Meyer, Grace and West Sts. (WMD). 

Kotler, David, & Sons, 350 Madison St. (WMD). 

Lazarowitz, I., 61 E. 9Sth St. (WMD). 

Levy Co., 969 First Ave. (WMD). 

Levy, Milton, 17 Thompson St. (WMD). 

Levy, Sol., 102 Gansevoort St. (WMD). 

Lewis, G. H., & Sons, West Washington Market. (WMD). 

Lowenstein, J., & Son, Inc., 252 Ninth Ave. (WMD). 

Manhattan Beef & Provision Co., 472 Ninth Ave. (WMD). 

Maybruck & Heller, 120 E. 108th St. (WMD). 

Metropolitan Beef & Supply Co., 2705 Third Ave. (WMD). 

John Minder & Son, Inc., 97 Barclay St. (WMD) (WSM). 

Moritz, Ferd., 7 Thompson Ave. (WMD). 

Moritz, Simon, 7 Thompson Ave. (WMD). 

Mosner, L., 561 Brook Ave. (WMD). 

Mosner, Max., 532 Webster Ave. (WMD). 

Murray, Frank J., Co., 78 Barclay St. (WMD). 

North River Beef Co., 687 Ninth Ave. (WMD). 

O'Mara, M. T., Co., Inc., Washington Market. (WMD). 

L. Oppenheimer, Inc., 609 W. 130th St. (WMD). 

Port Morris Packing House, 686 E. 134th St. (WMD). 

Preiser, Samuel M., 795 E. 158th St. (WMD). 

Reitman, Aron, 143 Orchard St. (WMD). 

Reitman, Jacob, 86 Ridge St. (WMD). 

Sayles-Zahn Co., Sixth Ave. and Tenth St. (WMD). 

Schrag & Muth, 647 W. 39th St. (WMD). 

Silberman, L. I., Grace Ave. (WMD). 

Silverman & Silverman, 155 E. 110th St. (WMD). 

Sperling & Worshoufsky, 107 E. 110th St. (WMD). 

Strassburger, H., 497 E. I52d St. (WMD). 

Strauss, A., New West Washington Market. (WMD). 

Strauss, J., 28 Loew Ave. (WMD). 

Tanklefsky, A. and D., 3898 3d Ave. (WMD). 

Tauky, Henry, 1537 Avenue A. (WMD). 

Third Avenue Beef Co., 63 Third Ave. (WMD). 

Tremont Packing House, 826 E. Tremont Ave. (WMD). 

Wald, J., 561 Brook Ave. (WMD). 

Wallace, J. B., Co., 94 Barclay St. (WMD). 

Warburg, P., West Washington Market. (WMD). 

West Side Beef Co., 432 Amsterdam Ave. (WMD). 

Winant, D., Inc., 178 Front St. (WMD). 

Zwiren, Jos., 451 Westchester Ave. (WMD). 



410 THE PACKERS' ENCYCLOPEDIA 

Ernst & Son, L., 670 Morris Park Ave. (WSM). 
Gordon, Sam, 62 East 110th St. Individual ownership. Govern- 
rnent inspection. Refrigeration — 10-ton Wolf-Linde; brine circula- 
tion. 

Greenbaum, Inc., Edw., 328 E. 103d St. (WSM). 
Guckenheimer & Hess, Inc., 81 Third Ave. A corporation. Capital, 
$250,000; issued, $30,000. Stockholders, 2. President. Edw. Gucken- 
heimer; Vice-President, Adolph Hess; Secretary, Sidney Hess; 
Treasurer, Adolph Hess. Employes, 85. Government inspection. 
Refrigeration — 9-ton Vesterdahl; brine circulating. 
Habich & Son, Adolf, 640 Tenth Ave. (WSM). 
Kast, Hy., 277 Greenwich St. (WSM). 

Kern, Inc., Geo., 344 West 38th St. A corporation. Capital, $350,- 
000; issued, $250,000. Stockholders, 7. President. Geo. Kern, Sr.; 
Vice-President, Geo. Kern, Jr.; Secretary, J. B. Hallinan; Treasurer, 
Frank M. Firor. Employes, 120. Refrigeration — 50-ton Wolf and 
25-ton Voss; brine circulating. Boiler capacity, 750 H. P. 
Keiser & Sons, J., 1507 Tenth Ave. (WSM). 
Manthe Bros., 42d St. and Tenth Ave. (WSM). 
Meier & Son, B., 516 Westchester Ave. Partnership. General 
Manager, E. F. Meier. Government inspection. (W.SM) (WMD). 
Melchner, John, 16 Tenth Ave. (WSM). 

Oceanic Cheese & Sausage Co., Inc., 46 Jay St. A corporation. 
Capital, $50,000; issued, $50,000. Stockholders, 3. Employes, 14. 
Codes — A. B. C, 5th edition, and Bentley's; code word, "Cinaeco." 
President, E. R. Milhisen; Vice-President, H. I. May; Secretary, 
A. Abrahams; Treasurer, H. I. May. (WSM). 
Ottmann & Co., Wm., 207 Water St. (WMD) (WP). 
Frank Moe, Eleventh Ave. and 39th St. (WMD) (WSM). 
Otto Stahl, Inc., 155 E. 126th St., 167 E. 127th St.. and 2333 Third 
Ave. A corporation. Capital, $250,000. President, Otto Stahl: 
Vice-President, August Stahl; Secretary. Treasurer and General 
Manager, Geo. A. Schmidt. (WSM) (WMD). 

Anderson & Tarbon, 482 Austin Place, Bronx. Government inspec- 
tion. (WSM). 

ROCHESTER— Zwiegle Bros., 210 Joseph Ave. Employes, 6. 
(WSM). 

PORT CHESTER— Vahsen, Chas., 359 Willett Ave. (WSM). 

POUGHKEEPSIE— Knauss Bros. (WMD). 

ROME— Darlington, Geo. E., 320 W. Thomas St. (WMD). 

SCHENECTADY— Behan, E. M., 766 State St. (WSM). 
Geiser, A., 1118 Albany St. (WSM). 

SYRACUSE— Hansen & Co., P. (WSM). 

UTICA— Henry Hoffman, 707 South St. Individual ownership. Em- 
ployes, 14. Refrigeration — 2-ton Brunswick; direct expansion. 
(WSM) (WMD). 

Lee & Sons, A. (WSM). 

A. Scala & Son, 713 Bleecker St. (WP). 



WHOLESALERS AND SAUSAGE MAKERS 411 

WATERTOWN— Empire Provision Co., 430 Light & Power Bldg. 
Individual ownership. Codes — Cross, Robinson and Millers. (WP). 

WEST ALBANY— Bennett Brothers. (WSM). 

LITTLE FALLS— Zoller, Jacob, Co., East Mill St. A corporation. 
Capital, $100,000. President, J. I. Zoller; Vice-President, Abram 
Zoller; Secretary and Treasurer, Tom J. Zoller. (WSM) (WMD). 

TROY— Fritz Helmbold. (WSM). 

NORTH CAROLINA 

ASHEVILLE— J. A. Baker Packing Co., 334 W. Haywood St. (WSM) 

(WMD). 
CHARLOTTE— Weber, J. G. (WSM). 
KINGSTON— Hooker & Company. (WMD). 
KINGSTREE— H. A. Miller. (WSM) (WMD). 
WILSON— Ed. Lamm. (WMD) (WP). 

OHIO 

AKRON — Akron Sausage Co., 713 Bowry St. A corporation. Capital, 

$25,000. President, A. Steidle; Vice-President, Frank Abrahams; 

Treasurer, Mike Kapels. (WSM). 
ALLIANCE— Alliance Cold Storage & Packing Co. (WMD). 

Fairmount Provision Co. (WMD). 
CANTON— Stark Provision Company, 1018 McKinley, S. W. Rail- 
road, Pennsylvania. Ownership, individual. General Manager, 

Harry Lavin. Dept. Head, Arthur Lavin. Trade Marks, "Sugar- 
dale" and "Stark." (WSM). 
CINCINNATI— John Blackburn, 2124 Baymiller St. (WMD). 

Chas. A. Fruend, Rachel and Henshaw. (WMD). 

Sam Gall, 2121 Freeman Ave. (WMD). 

Herman Kemper, 3068 Sidney Ave. (WMD). 

Robert Meyer & Son, 3095 Colerain Ave. (WMD). • 

Henry Meyer's Sons, 2855 Sidney Ave. (WMD). 

People's Packing House Co., 123 W. Elder St. (WMD). 

Albert F. Settelmayer, 690 Riddle Road, CHfton Heights. (WMD). 

H. F. Busch Co., Vine and Fourteenth Sts. (WSM). 

Tom Tones Products Co., E. Third St. Trade Mark, "Teejay." 

(WSM). 
CLEVELAND— Brookside Sausage Co. (WSM). 

Buechler, Henry. (WSM). 

Cleveland Delicatessen Co. (WSM). 

Gutscher Co., Theodore, 2129 W. Nineteenth St. A corporation. 

Capital, $25,000; issued, $17,900. Stockholders, 12. Employes. 30. 

President, Theo. Gutscher; Secretary and Treasurer, O. L. Fricke. 

Refrigeration — 7-ton York. (WSM). 

A. Habermann Provision Company, 2302 Broadway. A corporation. 

Capital, $25,000; issued, $25,000. Stockholders, 5. Employes, 45. 

President, Mrs. F. Habermann; Secretary, C. L. Habermann; Treas- 
urer, J. J. Naegele. Refrigeration — One 42 and one 10-ton Frick; 

direct expansion. (WSM) (WP). 

Hildebrandt Provision Company, 3620 Clark Ave. A corporation. 



412 THE PACKERS' ENCYCLOPEDIA 

Capital, $65,000; issued, $64,000. Stockholders, 7. President, C. R. 

Hildebrandt; Secretary and Treasurer, Hugo A. Hildebrandt. Em- 
ployes, 120. Code — Cross. Refrigeration — 40-ton Huettcmann & 

Cramer and 75-ton Triumph; direct expansion. (WSM) (WP) 

(WMD). 

Pavelka Bros. (WSM). 

Anglo American Pork Products Co., 63 Wade Bldg. (WMD). 

John H. Bennett, 3261 W. 65th St. (WMD). 

Benson & Co., 1211 St. Clair Ave. (WMD). 

Buechler- Jaeger Sausage Co., 3675 Fulton Road. (WSM). 

E. O. W. Castle, 68th and Big Four. (WMD). 
, Citizens Provision Co., 2291 E. Fourth St. (WP) (WMD). 

Cleveland Hotel Supply Co., 421 Woodland Ave. (WMD). 

East Cleveland Provision Co., 2602 Payne Ave. (WP) (WMD). 

J. J. Flick Dressed Beef Co., 3378 W. 65th St. (WMD). 

Fromson & Davis, 3261 W. 65th St. (WAID). 

A. Hammond, 624 Bolivar Road. (WMD). 

J. H. & R. Hartman, 7 Bolivar Road. (WMD). 

Hartman Provision Co. (WMD). 

Home Packing Co., 3979 W. 25th St. (WMD). 

Oliver C. Hughes Co., W. 68th St. (WAID). 

Hughes Provision Co., 2291 E. Fourth St. (WMD). 

Hughes & Castle, 3207 W. 65th St. (WMD). 

Koblenzer Bros., 2315 E. Fourth St. (WMD). 

Phil Null & Co., 424 Bolivar Road, S. E. (WMD). 

Pinkett Commission Co., 417 Bolivar Road. (WMD). 

Retail Butchers' Protective Ass'n Co., 3199 W. 65th St. (WMD). 

Schlichting Meat Products Co., 3596 E. 48th St. (WMD). 

A. E. Schultz Co., 509 Bolivar Road. (WMD). 

Superior Provision Co., W. 79th and Nickel Plate R. R. (WMD). 

Webb Bros., 3261 W. 65th St. CWMD). 
COLUMBUS— Kosher Packing Co., 750 Elmore Ave. (WMD). 

Herman Falter, 378 Greenlawn Ave. (WMD). 
DAYTON— G. & O. Baumkechel. (WMD). 

Henry Blust. (WMD). 

Bueker Packing Co., Rappee Ave. (WMD). 

Champion Meat Co., W. Riverview. (WMD). 

Charles Hambrecht, 415 N. Brandt St. (WMD). 

A. Hasenstab Sons, 433 N. Valley St. (WMD). 

Joseph Schmeider, 376 E. Pruden. (WMD). 

Alvin Jacobs, 316 S. Williams St. (WMD). 
HUBBARD— Wm. Weitz. (WMD). 

H. B. Phillips. (WMD). 
LORAIN— Lorain Provision Co. (WP). 
MASSILLON— Graber, Lee. (WSM). 
SIDNEY— Sidney Packing Co. (W^MD) (WSM). 



WHOLESALERS AND SAUSAGE MAKERS 413 

TOLEDO— Jacob Folger, Phillips Ave. (WMD). 
YOUNGSTOWN— Moog, Karl. (WSM). 

NEW PHILADELPHIA— The Only Sausage Company. (WSM). 
STEUB EN VI LLE— Buckeye Sausage Company. (WSM). 
XENI A— Anderson Wholesale Meat Co., Bellbrook Ave. (WMD). 

OKLAHOMA 
OKLAHOMA CITY— Harris Meat Co., Grand and Western Aves. 

(WSM). 

Huerding Bros., 35 Harrison Ave. (WSM). 

Schwab & Co., 1101 Linwood Ave. (WSM). 

OREGON 
PORTLAND— Albina Cash Market, Russell and Vancouver Sts. 

(WSM) (WMD). 

Howitt Co., T. R., Front and Adler Sts. (WMD). 

Montvilla Market, 80th and Stark Sts. (WMD). 
PORTLAND— United Meat Co., Box 117, Kenton Station. (WSM). 
SALEM— Wait, E. D. (WMD). 

PENNSYLVANIA 
EASTON— M. E. Sampson Estate, 149 Nesquehoning St. (WSM). 

Schafer, H. S., Coal and Belmont Sts. Government inspection. 

Refrigeration — 6-ton Brecht; direct expansion. (WSM). 
ERIE— Schlaudecker Bros. (WSM). 

FARRELL— Sam Schermerl. (WMD) (WSM). ■ 

HAZ ELTON— Edwin W. Reese & Sons. (WMD). 
JOHNSTOWN— Berkebile, R. L. (WSM). 
LEBANON — Lebanon Bologna & Provision Company, Eleventh Ave. 

and Lebanon St. A corporation. Capital, $30,000; issued, $30,000. 

Stockholders, 3. President, Ira A. Newman; Vice-President, E. H. 

Rieser; Secretary, D. B. Buck; Treasurer, J. H. Hilbert. Employes, 

20. Government inspection. (WSM). 

Bucks & Co., Inc. (WSM). 

Weaver, John S. (WSM). 
PALMYRA — Palmyra Bologna Company. Railroad, Philadelphia & 

Reading. Employes, 12. General Manager, H. L. Seltzer. Gov- 
ernment inspection. (WSM). 
PHILADELPHIA— Pincus, B. S., 222 N. Delaware Ave. Individual 

ownership. Employes, 40. Government inspection. 

Kabisch & Company, Inc., 54th and Wyalusing Ave. (WMD) 

(WSM) (WP). 

Moland's Sons, Wm., 120 Market St. Partnership. (WP). 

Penn Beef Company, 48 N. Delaware Ave. A corporation. Capital, 

$50,000; issued, $50,000. President, F. D. Ellis. (WSM) (WMD). 

Standard Provision Company, 212 N. Front St. (WSM). 

Karl Seller & Sons, 4051 N. Fifth St. Employes, 25. (WMD). 

Wilson & Rogers, Inc., 134 W. Delaware Ave. A corporation. 

Capital, $100,000; issued, $100,000. Employes, 15. President, M. M. 

Jones; Vice-President, B. Drake; Secretary, H. Williams; Treas- 
urer, H. W. Hardy. Government inspection. (WSM). 



414 THE PACKERS' ENCYCLOPEDIA 

PITTSBURGH— Italian Sausage & Provision Co. (WSM) (WP). 
LOCK HAVEN— F. L. Winner. (WSM). 
MASONTOWN— Lofstead, Frank. (WSM). 
WILKES-BARRE— A. Percy Brown, 26 E. Northampton St. (WMD). 

Diamond City Beef Co., 54 S. Pennsylvania Ave. (WMD). 

Lehigh Beef Co., 59 N. Pennsylvania Ave. (WMD). 

Wilkes-Barre Beef Co., 128 E. Market St. (WMD). 

Wyoming Valley Beef Co., 48 S. Pennsylvania Ave. (WMD). 
RHODE ISLAND 
PROVIDENCE— Meinel, C. F., 35 Dike St. 

Lippman Bros., 230 Union Ave. Railroad, New York, New Haven 

& Hartford. Partnership. Employes, 16. (WSM). 

Saugy, Inc., A., Canal St. (WSM). 

Schott Suter Co., 52 Randall St. (WSM). 
SOUTH CAROLINA 
CHARLESTON— Avenue Market, 210 Rutledee Ave. A corporation. 

Capital, $16,000; issued, $16,000. Stockholders. 3. Employes, 25. 

President, I. Weinberg; Vice-President, L. Weinberg; Secretary, 

C. L. Pearlstine; Treasurer, I. Weinberg. 
GREENVILLE— C. B. Osborne & Co. (WP). 

SOUTH DAKOTA 
ABERDEEN— Welsh Market, A. H. Hardt, Prop. (WMD) (WSM) 
HURON — The Lampe Company, Inc., 262 Dakota Ave. President, 

Albert Lampe, Sr.; Vice-President, Fred Lampe; Secretary-Treas- 
urer, Henry Lampe. (WMD). 

TENNESSEE 
CHATTANOOGA— Manz, E. H. (WSM). 

Stolz, Eugene. (WSM). 
FAYETTEVILLE— Gray Bros. (WSM). 
JACKSON— Barnes, G. W. (WSM). 
KNOXVILLE— Acker, J. (WSM). 
MEMPHIS— Memphis Sausage Works. (WSM). 
NASHVILLE— Jacob's Bros. (WSM). 

Thompson Bros. (WSM). 

TEXAS 
DALLAS— Empire Beef & Provision Co., 515 S. Envoy. (WMD). 
HOUSTON— Dixon Packing Co., Inc., 106 Milam St. A corporation. 

Capital, $20,000; issued, $20,000. Stockholders, 4. Employes, 25. 

President, S. F. Dixon; Vice-President, A. Charnev; Secretary and 

Treasurer, T. K. Dixon. (WSM) (WMD). 

Texas Union Packing Company. (WMD). 
SAN ANTONIO— Hammer, J. T., 109 W. Pecan St. (WSM). 

Apache Packing Co., 1200 Tampico St. (WMD). 

Cohen-Bible Meat Co., S. San Jacinto St. (WMD). 

Ducoz & Martinez, 834 S. Laredo St. (WMD). 

Mission Provision Co., Yoakum Bend. (WMD). 

3. A. Packing Co., Tampico St. (WMD). 



WHOLESALERS AND SAUSAGE MAKERS 415 

Wiegand Sausage Works, 1100 S. Laredo St. (WSM). 

Joe Monsalvo, Union Stock Yards. (WMD). 
VICTORIA— Simmons Sanitary Meat Market, 504. S. Main St 
(WSM). 

FORT WORTH— Texas Dressed Beef Co. (WMD). 
WACO— Brazos Packing Co. (WMD). 

Robinson Packing Co. (WMD). 

F. A. Waldrop. (WMD). 

UTAH 
OGDEN— The Keller Dressed Meat Company. (WMD). 
MIDVALE— Joseph S. Wells. (WMD) (WSM). 
PROVO— Provo Meat & Packing Co. (WMD). 

Utah Coimty Wholesale Meat Company. (WMD). 
SALT LAKE CITY— Modern Sausage Factory, 229 S. Second St., 

West. (WSM). 

Salt Lake Sausage Factory, 224 E. Fifth St., South. (WSM). 

Success Market, Inc., 26-28 W. First South St. (WMD) (WSM). 

VIRGINIA 

BEDFORD— Bedford Market Co. (WMD). 

RICHMOND — V. Heckler Packing & Commission Co., Seventh and 

Canal Sts. Individual ownership. Employes, 12. (WMD). 
DANVILLE— Haraway, J. W. (WSM) (WMD). 
NORFOLK— Virginia Lard & Provision Co., Inc., 210 Water St. 

(WMD). 

WASHINGTON 

ANACORTES— Anacortes Meat Company. (WSM) (WMD). 

BURLINGTON— Wollen & Son, C. E. (WSM). 

CENTRALIA— Centralia Meat Company. (WSM). 

CHEWELAH— Chewelah Meat Co. (WSM). 

EAST STANWOOD— Rygg Bros., Inc. Capital, $30,000. (WMD). 

LIND— Pool, E. C. (WSM). 

SEATTLE— Augustine & Kyer. (WSM) (WMD). 

Pacific Meat Company. (WSM). 

Yukon Meat Company. (WSM) (WMD). 
SPOKANE— Welch's Market. (WSM). 

TACOMA— Fern Hill Market, Fern Hill Station. (WMD). 
WENATCHEE— Inland Meat Company. (WMD). 

Wenatchee Meat Company. (WMD). 

WISCONSIN 

EAU CLAIRE— A. F. Schwahn & Sons Co., 320 Barstow St. (WSM). 

LA CROSSE— La Crosse Sausage Factory. (WSM). 

GREEN BAY— Flatten Bros., 413 Dousman St. Partnership. Rail- 
road, Chicago & North Western. Employes, 30. (WMD). 

MILWAUKEE— Frank & Company, 742 Market St. A corporation. 
Capital, $150,000; issued, $150,000. Stockholders, 40. Employes, 50. 



416 THE PACKERS' ENCYCLOPEDIA 

Codes— Cross, A. B. C. and W. U. President, W. Frank; Vice- 
President, Edgar Herzberg; Secretary and Treasurer, C. S. Perego. 

Government inspection. Refrigeration — 50-ton Vilter; direct expan- 
sion. (WSM) (WMD). 

Hess, Chas., 802 Third St. (WSM). 

Milwaukee Sausage Company, 926 Center St. (WSM). 

Schaaf, Frank, 71 Second St. (WSM). 

Usinger, Fred, 302 Third St. (WSM). 

Weisel & Company, foot of Humboldt St. A corporation. Capital, 

$200,000; issued, $200,000. Stockholders, 20. Employes, 70. Presi- 
' dent, Carl Weisel; Secretary, C. Friedrich; Treasurer, A. Weisel. 

Government inspection. Refrigeration — 20-ton Vilter. (WSM). 

Born & Son, August, 794 Teutonia St. (WMD). 

Donnar, Oscar, 1055 Third Ave. (WMD). 

Cross & Bros. Co., F. C, Muskego Ave. (WMD). 

Gumz & Co., R., 125 Muskego Ave. (WMD). 

Elschner, Louis, 408 Walker St. (WSM). 

Grubecki, B., 647 Third Ave. (WMD). 

Heusler Sausage Factory, 2030 Chambers St. (WSM). 

Haefner, Wm. E., 921 Scott St. (WMD). 

Hermann, G. E., 485 American Ave. (WMD). 

Hiller, W. C, 2011 Vliet Ave. (WMD). 

Jordan, M. G., 31 Martin Ave. (WMD). 

Lins, Fred E., 1202 Burleigh. (WSM). 

Luck & Kamesar, 715 Fourteenth St. (WMD). 

Milwaukee Kosher Sausage Co., 1002 Galena Ave. (WSM). 

Milwaukee Boiled Ham Co., 901 Holton Ave. (WMD). 

Nieske & Son, Fred, 1522 Center St; (WSM). 

Noebre & Co., Emil F., 1044 National Ave. (WSM). 

Peck & Son, B. (WMD). 

Quality Products Co., 638 Arthur Ave. (WSM). 

Wagner, Alvin, 1010 Concordia. (WSM). 

Wisconsin Sausage Mfg. Co., 418 National Ave. (WSM). 

Zastrow, Henry, 1318 Teutonia Ave. (WSM). 

Zitron Bros., Muskego and Canal. (WMD). 
OSHKOSH— The Waas-Cain Co. (WSM). 

WEST VIRGINIA 
CHARLESTON— Fisher & Fruth Meat Co. (WMD). 

HUNTINGTON— Tri-State Sausage & Provision Co., 1501 Jefferson 
Ave. (WSM). 

MARTINSBURG— The Wellcr Bros., N. Queen St. (WMD). 
MARTIN'S FERRY— Heil Packing Co. (WMD). 
MORGANTOWN— Lough Brothers Co. (WMD). 
WELLSBURG— West Packing Co. (WMD). 
WHEELING— F. Weimer Sons. (WMD). 



RENDERERS 



417 



EENDERERS 

[The majority of Tenderers are also dealers in country hides and tallows] 



ALABAMA 

BIRMINGHAM— Birmingham Rendering 
Co. 
Birmingham Hide & Tallow Co. 

DECATUR— L. Simrell. 

HUNTSVILLE— Huntsville City Abat- 
toir. 

NEW DECATUR— R. W. Holland. 

ANNISTON— Anniston Hide & Tallow 
Company. 

CALIFORNIA 

ALBANY— Chas. Willinger & Co. 
A2UZA— George W. l-'uhr. 
BENECIA— Kullman-Salz Co. 
CHICO— H. R. Meade. 
COLFAX— D. A. Russell. 
COLMA — San Mateo Reduction Works. 
EAST BAKERSFIELD— Geo. W. Foote. 
EMERYVILLE— Chin Took & Cook. 
EMERYVILLE STOCKYARDS— Bayle- 
LaCoste Co. 
Peterson Tallow Co. 
FRESNO— Fresno Soap Co. 
Frisco Cash Market. 
San Joaquin Reduction Co., P. O. Box 
823. 
HANFORD— J. P. DeMont Hanford 

Tallow Works. 
HAYWARD— Hellwig & La Grave. 
JACKSON— Geo. L. Thomas. 
LANKERSHIM— Lankershim Pkg. Co. 
LOS ANGELES— Los Angeles Fertilizer 
Co., 2643 E. 2Sth St. 
California Rendering Co. 
MONTEREY— Mammalian Fish Products 
Co. 
Monterey Fish Products Co., Ocean 
Ave. 
LOS ANGELES— Pacific Reduction Co. 

Union By-Products Co. 
MODESTO— Modesto Tallow & Reduc- 
tion Works. 
MOSS LANDING— California Sea Prod- 
ucts Co. 
NEWMAN— J. P. De Mont. 
OAKLAND— W. Coast Soap Co., 26th & 
Poplar Sts. 
Oakland Reduction & Fertilizer Works, 
2228 Rosedale Ave. 
SACRAMENTO— Sacramento Reduction 

Works. 
SAN DIEGO— Chas S. Hardy. 
SAN FRANCISCO— California Fertilizer 
Works, 1332 Evans Ave. 
California Tallow Works, 214 Front St. 
Hilson & Hildebrand. 
Rathjens & Kupfer. 

Royal Tallow Works, 1490 Evans Ave. 
So. San Francisco Tallow Works, 1420 

Evans Ave. 
Western Reduction Company. 
Western Tallow Co., 1499 Evans Ave. 
Union Products Corp., Evans Ave. and 
Keith St. 
SAN JOSE— B. La Clergue & Co., R. F. 

D. Box 47L 
SAN PEDRO— Nielsen & Kittle Canning 
Co. 



SAN RAFEL— M. N. Schaefer Co. 
STOCHTON— Stockton Tallow Works 

Co. 
TURLOCK— Tom Bozinni. 

COLORADO 

DENVER — Capitol Rendering Company, 
Stock Yards Station. 
Denver Soap & Manufacturing Co. 
Ruddy Rendering Company, Stock 

Yards Station. 
Union Rendering Company. 
FT. COLLINS — Lormie Company. 
GRAND JUNCTION— W. L. Peach Ren- 
dering Company. 
GREELEY — Greeley Rendering Company. 
MONTE VISTA— Busch-Nelson Render- 
ing Company. 
PUEBLO— Wm. Comerford Rendering 
Co. 
Pueblo Rendering Company. 
ROCKYFORD— StaufFer Pkg. Co. 
STERLING— A. Schmidt Rendering Co., 
213 So. Front St. 

CONNECTICUT 

ALLINGTOWN— Connecticut Fat Ren- 
dering & Fertilizer Corp. 
BRIDGEPORT— Bridgeport Tallow Com- 
pany. 

Chas. Fischer & Company. 
BRISTOL— R. W. Williams. 
MIDDLETOWN— Wm. Allison. 

Allison Bros. Soap Co. 

Curtis C. Camp. 

Rogers & Hubbard Comoany. 
MYSTIC — Mystic Rendering Co. 

Wilcox Fertilizer Company. 
NEW HAVEN— Frank S. Piatt Co. 

L. T. Frisbie Company. 

New Haven Rendering Co. 
NEW LONDON— J. B. Brigham. 
NORWICH— M. E. Morse. 
ORANGE — New Haven Rendering Co. 

S. W. Woodruff & Sons. 
ROCKFALL— Rogers Mfg. Co. 
STRATFORD— Tos. A. Allard. 
TORRINGTON— Daniel Pullin, So. Main 

St. 
WARRENVILLE— E. L. James. 
WATERBURY — Water)bury Rendering 

Co. 
WILLIMANTIC— H. A. Bugbee. 

WASHINGTON, D. C. 

Milton Hopfenmaier. 
Norton & Company. 
Washington Abattoir Co. 

DELAWARE 

FREDERICA— L. C. Rogers. 
LEWES — Lewes Fisheries Co. 
MILFORD— Draper Davis Co. 
MILTON— Milton Fertilizer Co., Inc. • 
SMYRNA— Lewis M. Price. 
WILMINGTON— James Finan. 

Wilmington Sanitary Co. 

Oil Seeds Company. 



418 



THE PACKERS' ENCYCLOPEDIA 



TAMPA- 



FLORIDA 

-Southern Tallow Co. 



GEORGIA 

ATLANTA— Schoen Bros., Inc. 

IDAHO 

KIMBERLEY— Jack France & Sons. 

ILLINOIS 

AURORA— A. Rogers. 
BELLEVILLE — Belleville Rendering 
Company. 

Johnson Rendering Company. 
BELVIDERE— Frank Rogers. 
BLOOMINGTON— Geo. Agle & Sons, 

Inc. 
CHICAGO— A. M. Adier & Co., 11 So. 
La Salle St. 

Adler & Oberndorf. 

John S. Camrell & Co., 32nd and So. 
Robey Sts. 

Darling & Co., U. S. Yards. 

Fitzpatrick Bros., 1319 W. 32nd Place. 

John Fitzpatrick & Co., 2800 So. West- 
ern Ave. 

Globe Rendering Co., U. S. Yards. 

General Rendering Company, 4100 So. 
Ashland. 

Hines S: Co.. U. S. Yards. 

Hine Bros. & Co. 

Michael Kirchhoff & Son. 

J. Scannell & Company. 

Wm. D. Smith Co., 4419 So Ashland 
Ave. 
DANVILLE— Danville Rendering Com- 
pany. 

Max Hodges. 
DE KALB— Wm. Ballon. 
DIXON— Peter McCoy. 
EARLVILLE— Bert. Gould. 
EAST ST. LOUIS— East St. Louis Ren- 
dering Company. 
FREEPORT— Freenort Oil & Rendering 
Works. 

Jno. Hartmann. 

R. H. Hoover. 

Hoover & Isaac. 
GALESBURG— Carl Haggenjos. 

Knox Rendering Company. 
GENESEO— Fred R. Waters. 
HENRY— Henry Rendering Co. 
JACKSONVILLE— Ben Cohen. 
JOLIET — Goss & Company. 

Toliet Rendering Co. 
KANKAKEE— Geo. Drummond. 

Kankakee Rendering Wks. 
KEWANEE— Cloustoun Rendering Co. 

Kewanee Rendering Comnany. 
MONMOUTH— Monmouth Rendering Co. 
MENDOTA— Rogers ><t Company. 
OREGON— W. J. Salisbury. 
OTTAWA— Ottawa Rendering Co. 

Frank Peltillion. 
PARIS— Dr. Wm. Goff. 

W. H. Hoff Fertilizer Co. 
PEORIA— Faber & Company. 
PONTIAC— C. R. Tracy. 
QUINCY— Quincy Soap Co. 
ROCHELLE— John La Forge. 
ROCKFORD— T. T. La Forge & Sons. 

Rockford Rendering Wks. 

Trenholm Rendering Works. 



ROCK ISLAND— Twin City Rendering 

Company. 
SANDWICH— E. Eva. 
SAVANNAH— W. H. Griffith. 
SPRINGFIELD— Thos. Walls Sons. 
SPRING VALLEY— Jno. Wishnesky. 
STREATOR — Klein Bros. Rendering 

Works. 
UTICA— A. R. McDowell. 
VILLA GROVE— Chas. Anderson. 
WILMINGTON — Wilmington Hide & 

Tallow Works. 

INDIANA 

ALBANY— Albany Tanning Co. 

ALEXANDRIA — Alexandria Fertilizer 
Works. 

ANDERSON— Anderson Fertilizer Com- 
pany. 

ANGOLA — Angola Reduction Co. 

AUBURN JUNCTION— DeKalb Tank- 
ing Company. 

BAINBRIDGE— Collings Reduction Com- 

BATESVILLE— E. F. Garinger. 
BEDFORD— Bedford Reduction Co. 
BICKNELL— Bicknell Abattoir Fertilizer 

Co. 
BLOOMINGTON — Bloomington Reduc- 
tion Company. 
BRAZIL— Brazil Tankage Co. 

Stenhenson & Armstrong. 
BROOKSTON — Brookston Fertilizer 

Comnany. 
BROOKVILLE— Tohn Bunz. 
CASTLETON— S." E. Test. 
CAYUGA — Cayuga Tankaee Co. 
COLUMBUS— Columbus Sanitary Reduc- 
tion Company. 
CLINTON— John Gill. 
CONNERSVILLE— Morris Cohen. 

Connersville Reduction Co. 
CONVERSE — Louis Price Fertilizer 

Company. 
CORYDON— Louis Ouibbeman & Son. 
CRAWFORDSVILLE— G o 1 d b e r g & 

Pearlman. 
DANA— R. L. Cormack. 

Thos. Paul. 
DECATUR— Decatur Fertilizer Co. 
DELPHI— Barnhard Fertilizer Co. 
EDINBURG — Blue River Reduction 
Company. 
Essex Bros. 
ELKHART— Otis High. 
EVANSVILLE — Interstate Rendering 

Company. 
FARMERSBURG — Westfort Fertilizer 

Company. 
FLORA — Flora Fertilizer Comnany. 
FORT\'ILLE— Fortville Rendering Com- 
nany. 
FORT WAYNE— Farmers Chemical Fer- 
tilizer Company. 
Fort Wavne Rendering Co. 
Maier Hide & Fur Co. 
J. & H. Stadler Rendering Company. 
Weil Bros. & Co. 
FRANCISVILLE — Hubbell Fertilizer 

Company 
FRANKFORT— Barnhard Fertilizer Com- 
pany. 
Clinton Mfg. Company. 
FRANKLIN— J. E. Walker Fertilizer 
Plant. 



RENDERERS 



419 



GENEVA— Zaggal Fertilizer Plant. 
GOSHEN— Gerrit W. Clason. 
GREENBURG — Greenburg Fertilizer Co. 

Geo. S. Littell. 

Robert A. Roberts. 
GREENFIELD— Hancock Fertilizer Co. 
HAGERSTOWN— Augustus Weidman. 
HARRISON— Ed. Schwing. 
HENRYVILLE— Cummings Bros. 
HUNTINGTON— Huntington Fertilizer 

Company. 
INDIANAPOLIS— R. R. Belt & Stock 
Yard Co. 

M. L. Goldberg & Son. 

Indianapolis Reduction Co. 

Pitman-Moore Co. 

E. Rauk & Sons Co. 

J. Wachtel Rendering Wks. 
JEFFERSONVILLE— Mortz Willinger. 
JONESBORO— C. L. McDonald. 
TUDSON— Clare Connelly. 
KLENDALLVILLE— Klendallville Ferti- 
lizer Company. 
KENTLAND — Interstate Rendering Com- 
pany. 

Newton Reduction Company. 
KOKOMO — Barnhard Fertilizer Co. 

Kokomo Fertilizer Co. 
KOUTS— Watson & Herring. 
LAFAYETTE— Barnhard Fertilizer Com- 
pany. 

M. & J. Schnaible Co. 
LEXINGTON— Walter Parks & Son. 
LIBERTY— Drook Rendering Co. 

Liberty Rendering Plant. 
LOGANSPORT— The Heppe Co. 
LOOGOOTEE— C. C. James & Co. 
LOWELL — Kenney Bros. Reduction Co. 
LYNN— S. O. Adams. 

MARION — Goldreich Fertilizer Company. 
MARKLE— Markle Feeding & Rendering 

Company. 
MARTINSVILLE— C. F. Schnaiter. 
MICHIGAN CITY— Michigan City Re- 
duction Companv. 
MIDDLETON— F. B. Huff. 

Middleton Reduction Company. 
MONTICELLO — Barnhard Fertilizer 

Companv. 
MONTPELIER — Montpelier Fertilizer 

Company. 
MORGANTOWN— J. Haggard & Son. 
MUNCIE— Caldwell Tankage Co. 

Muncie Tanking Company. 

Tanking & Fertilizer Company. 
S'EW ALBANY— Conrad Kammerer Glue 

Co. 
NEW CASTLE— Hansard & Pickle. 

C. M. Hauser & Son. 
NOBLESVILLE— C. C. James & Co. 

Wilson Bros. Fertilizer Co. 
NORTH MANCHESTER— North Man- 
chester Fertilizer Company. 
ODON — Odon Reduction Co. 
ORESTES— Orestes Fertilizer Co. 
PERU — Peru Fertilizer Co. 
PLAINFIEIiD — Plainfield Reduction 

Company. 

Verl Crews. 
PLYMOUTH— Plymouth Fertilizer Com- 
pany. 
PORTLAND— R. F. Bone. 

Portland Fertilizer Company. 
RENSSELAER— Jasper Reduction Co. 
RICHMOND— Clendenin & Co. 



ROCHESTER— Rochester Fertilizer Com- 
pany. 

RUSHVILLE— Bursback Fertilizer Co. 

SCIPIO— Scipio Fertilizer Co. 

SEYMOUR— F. F. Buhner Fertilizer Co. 

3HELBYVILLE— Robert Bardback Sons 
Co. 

SHIRLEY — Shirley Fertilizer Company. 

SOUTH BEND— S. W. Lippman. 
Elm.er Strayer. 

SULLIVAN— Sullivan Reduction Com- 
pany. 

TERRE HAUTE— Terre Haute Abattoir 
Company. 
Terre Haute Hide & Fertilizer Com- 
pany. 
Terre Haute Tallow & Grease Company. 

THORNTON — Farmers Reduction Co. 

TIPTON— Tipton Reduction Plant. 

TRAFALGAR— W. C. Tucker. 

TTNDERWOOD— Winnie Stewart. 

VEEDERSBURG — Fountain Fertilizer 
Co. 

WABASH— Joe Feighner Fertilizer Co. 

WAKRUSA— Elkhart County Fertilizer 
Company, R. F. D No. 3. 

WARSAW — Warsaw Fertilizer Company. 

WAYNETOWN— Chas. Dwiggins & Sons. 

WESTPORT — Westport Fertilizer Com- 
pany. 

WINAMAC— O. W. Crawford. 

WINCHESTER— Roby Bros. 

ZIONSVILLE— Zionsville Tankage Com- 
pany. 

IOWA 

ALGONA — Algona Rendering Works. 
F. C. Pohlman. 

AMES — Ames Disposal Works. 
C. S. La Forge. 

AVOCA— H. M. Deeds. 

BATTLE CREEK— Battle Creek Render- 
ing Company. 

BOON — Boon Rendering Works. 

CARROLL— O. C. Clausen. 

CEDAR RAPIDS— Will Ater. 

CHEROKEE — Cherokee Rendering Com- 
pany. 

CLINTON— Clinton Rendering Co. 

CUMBERLAND— Cumberland Rendering 
Works. 

DAVENPORT — Davenport Slaughtering 
& Rendering Company. 

DES MOINES— D. M. Hide & Render- 
ing Company. 
Iowa Reducing Company. 
T. T. La Forge. 

DUBUQUE — Friths Rendering Works. 

DYSART — Dysart Rendering Co. 

EAGLE GROVE— Eagle Grove Render- 
ing Co. 

FAIRFIELD — MaGees Rendering Co. 

FONDA — Fonda Rendering Co. 

FORT DODGE— E. D. Clagg, 301 Cen- 
tral Ave. 

GALVA — Galva Rendering Co. 

GRUNDY CENTER — Grundy Center 
Iron & Metal Co. 

IDA GROVE — Ida Grove Rendering 
Works. 

IOWA CITY— H. Scholman. 

JEFFERSON— Jefferson Produce Com- 
pany. 

KOLONA— J. W. Kelly. 
Kolona Rendering Works. 



420 



THE PACKERS' ENCYCLOPEDIA 



MACON CITY— Macon City Rendering 
Company, 19 N. Federal St. 

MANCHESTER— T. B. Hawkes. 

MANNING — Wenzel Rendering Co. 

MARENGO— Hawkeye Rendering Co. 

MAPLETON— F. W. Hough. 

MARSH ALLTOWN—Marshalltown Ren- 
dering Company. 
C. W. Kirk. 

MASON CITY— Burwell & Lund, 671 
1st St., S. E. 

MINDEN— D. D. Addison. 

MONTEZUMA— C. F. Lightlinger. 
Montezuma Rendering Co. 

MOVILLE— W. A. Vigars. 

MUSCATINE— C. E. Richard Sons Co. 

NEVy LONDON— New London Render- 
ing Company. 

NORTH ENGLISH— Otto Kucera. 

OAKLAND— Geo. Addison. 

OSKALOOSA— Otis Taylor. 

OXFORD JUNCTION— Oxford Junction 
Rendering Co. 

ROCKFORD— Urdangen & Weismann. 

ROCK VALLEY— Rock Valley Render- 
ing Works. 

SAC CITY— Sac City Rendering Works. 
A. F. Witte. 

SIGOURNEY— Sigourney Hide & Tallow 
Company. 

SIOUX CITY— Farmer! Rendering Com- 
pany. 
Iowa Rendering Company. 

TAMA— J. J. Hall. 

TRAER— Alex Thompson. 
Traer Rendering Company. 

VAIL— Vail Rendering Co. 

WALL LAKE— Wall Lake Rendering 
Comoany. 

WALNUT— Chas. L. Addison. 

WATERLOO— Cole Rendering Works. 

WILLIAMSBURG— Manor & O'Donnell. 

WEST LIBERTY— West Liberty Hide & 
Rendering Comoany. 

WILTON JUNCTION— Wilton Hide & 
Rendering Co. 

KANSAS 

KANSAS CITY— Morris & Co. 
Swift & Company. 
Wilson & Comoanv. 
ROSEDALE— Far Famed Mt. Sausage 

Company. 
rOPEKA— Topeka Rendering Co., 819 E. 
6th St. 

KENTUCKY 

CENTRAL CITY— Moulden & Hughei. 
HOPKINSVILLE— T. L. Freedman 
LOUISVILLE— American Hide & Tallow 
Company. 

Fred Krauth. 

Louisville Hide & Tallnw Company. 

Marx Hide Co., 816 W^ Main St. 
OWENSBORO— Field & Company, Box 

413. 
PADUCAH— Thomas Challenor. 

S. A. Jones & Sons. 

Kolb & Sons. 

LOUISIANA 

ALEXANDRIA— Rapides Pkg. Co. 

OPELOUSAS— J. U. Boagni. 

SHREVEPORT— F. Noeth & Co. 

NEW ORLEANS— St. Bernard Render- 
ing & Fertilizer Co., 1003 Title Guar- 
antee Bldg. 



MAINE 

BANGOR— S. A. Maxfield Co. 
BIDDEFORD— Eastman P. Seavey Tal- 
low Works. 

Willard Carville. 
BERWICK— O. H. Butler Soap Factory. 
EAST DOERING— Portland Rendering 

Company. 
NEWPORT— Weymouth Wool Co. 
PORTLAND— J. Carney & Co. 

John Kern, 901 Washington Ave. 

Portland Rendering Co. 
ROCKLAND— Josiah Torrey. 

MARYLAND 

BALTIMORE— Agriculture Mfg. Co. 

Baltimore Fertilizer Co. 

Baltimore Oil Company. 

Garbage Reduction Co. 

Jacob W. Hook & Company. 

Chas. Klemm & Co. 

Levering Fertilizer Company. 

Miller Fertilizer Company. 

T. Moores & Co., 920 E. 4th St. 
CUMBERLAND— Keystone Hide Co. 

Hirsch Brothers, Inc. 
FREDERICK— Ramsburg Fertilizer Co. 
HAGERSTOWN— Wm. H. Bixler. 

D. A. Thomas & Comoany. 
LINWOOD— John A. Engler. 
RECKFORD— Reckford Fertilizer Com- 
pany. 
SNOW HILL — Worchester Fertilizer 

Company. 
TANEYTOWN— Reindollar Company. 
WESTPORT— McNamara Bros. 

MASSACHUSETTS 

ATTELBORO— N. Roy & Son. 
AUBURN — Worchester Rendering Co. 
BILLERICA — Lowell Rendering Com- 
oany. 
BOSTON— Consolidated Rendering Com- 
pany, 40 Market St. 
J. C. Dow Company. 
Eastern Oil & Rendering Co., 92 State 

St. 
J. F. Morse & Co. 
New England Fertilizer Co. 
New England Rendering Co. 
N. Ward Company. 
CAMBRIDGE- John Reardon & Sons 

Company. 
CHELMSFORD— Clarence Reemes. 
Whitman & Pratt Rendering Co. 
CHELSEA— A. Lord & Company. 
FALL RIVER — Butchers Rendering 

Company. 
FITCHBURG — Fitchburg Rendering Com- 
pany. 
HOLYOKE— Abbott Soap & Fertilizer 

Company. 
LANCASTER— Tos. H. Whelan. 
LAWRENCE — Beach Soap Company, 

Lawrence and Maole .Sts. 
LONDON— Deer Creek Fertilizer Com- 
pany. 
LOWELL— Lowell Fertilizer Co. 
Lowell Rendering Company. 
Whitman & Pratt Rendering Company. 
LYNN — Lynn Grease Extracting Com- 
pany. 
George E. Marsh Co. 
Town Extract Company. 



RENDERERS 



421 



MANISTEE— L. M. Roussin. 

MILLBURY— Home Soap Company. 

MONSON — East Moulton Rendering 
Works. 

NEW BEDFORD— New Bedford Extrac- 
tion Company. 
Thomas Herson & Company. 

NORTH ANDOVER— John Glennis. 

PEABODY — American Degreasing Com- 
pany. 
Newell & Knowlton, Inc. 

PITTSFIELD— Owen-Coogan & Son, 39 
Elm St. 

PLAINFIELD — Springfield Rendering 
Company. 

SOMERVILLE — Hinckley Rendering 
Company. 
George W. Norton. 

SHERBORN— Sherborn Rendering Com- 
pany. 

SPRINGFIELD— Springfield Rendering 
Comoany. 

W. BRIDGEWATER— S. Winter Com- 
pany. 

ROXBURY— Jas. F. Morse & Co., 66 
Norfolk Ave. 

MICHIGAN 

BATTLE CREEK— Stewart Bros. 
DETROIT— Detroit Reduction Co. 

C. E. North, 2412 20th St. 
Schulte Soao Company. 

ECORSE— Millenbach Bros. Co. 
GRAND RAPIDS— Grand Rapids Glue 

Company. 
KALAMAZOO — Kalamazoo Rendering 

& Fertilizer Company. 
ST. JOE— E. Burton Rendering Plant. 
JAMESTOWN — Jamestown Tankage 

Works. 
LANSING — The Prugleman Rendering 

Works. 

MINNESOTA 

ALPHA — Aloha Rendering Works. 
DULUTH— T. E. Halford Co. 
MINNEAPOLIS— Hy. Mengelkoch, 1009 

Main St., N. E. 
MOORHARD— G. Zewas. 
NEW BRIGHTON- Hogland Bros. 

Mengelkoch Tallow Mfg. Co. 

Minneapolis Hide & Tallow Company. 

Minnesota Rendering Co. 

Northern Rendering Co. 

Olson Martin Rendering Plant. 

Van Hoven Comoany. 
ROCHESTER— Rochester Rendering 

Works. 
ST. PAUL— Luley Abattoir Co. 
S. ST. PAUL— T. T. McMillan Company. 

Union Rendering Company. 

D. Bergman & Co. 

S. STILLWATER— Aup-n St Utecht. 
St. Croix Rendering Works. 

MISSISSIPPI 

GREENWOOD— Peltz & Son. 

MISSOURI 

KANSAS CITY— Standard Rendering 

Comoanv. 
ST. JOSEPH— St. Joseph Rendering 

Works. 



S. ST. JOSEPH— Union Rendering Com- 

pany. 
ST. LOUIS— Bell Oil Company. 

Binz Hide & Tallow Co. 

J. B. Dick & Co. 

Leonard Haefcle, 825 Tesson St. 

Holste Grease & Tallow Co. 

St. Louis Hide & Tallow Works. 

United Hide & Fur Co., Inc., 108 Com- 
mercial St. 

Chas. G. Ziegenbalg. 
SEDALIA— John T. Hoffman. 

P. O. Sedalia Farmers Co. 
SPRINGFIELD— Walsh Pkg. Co. 

NEBRASKA 

LA PLATTE— Union Rendering & Refin- 
ing Company. 
LINCOLN— C. W. Swingle. 
OMAHA — Omaha Rendering & Feed 
Company. 
S. Frank & Co. 
Union Stock Yards Co. 

NEW HAMPSHIRE 

MANCHESTER— Manchester Rendering 
Company. 

PORTSMOUTH— Eastern Oil & Render- 
ing Company. 

NEW JERSEY 

ASBURY PARK— Flavell Company. 
BRIDGETON— John A. Minch. 
CARTERET — American Agricultural 
Chemical Co., Liebig Wks. 
Consumers Chemical Corp. 
CHEEKTOWAGA— Fred L. Nehbrass 

Soap Manufacturing Co. 
DUNDEE LAKE — Somers Rendering 

Company. 
ELIZABETH— Edward Glaser, 664 Jef- 
ferson Ave. 
Robert C. Mauers Sons. 
GLOUCESTER— Chas. Craig. 

P. Maeley Sons. 
JERSEY CITY— Atlan Soap Wks., Inc., 
142 Logan Ave. 
Lafayette Provision Co. 
KEARNEY — Schwarz Brothers, 1100 
Harrison Ave. 
Harrv J. Theobald, 188 Schuler Ave. 
MERCHANTSVILLE— Collins & Pans- 
coat. 
MIDDLETON— Milo Rendering Factory. 
NEWARK— Adam Sadowasky. 
Albert Mertz, 578 S. 20th St. 
American Tallow Co., Flum Point 

Lane. 
Carstons Mfg. Co. 
Independent Tallow Co. 
Lister Agricultural Chemical Worki, 

Lister St. 
Mapes Formula & Peruvian Guano Com- 
pany, Ferry St. 
Noll & Fischer. 
Standard Tallow Company. 
NEW BRUNSWICK— Samuel Lederer & 

Sons. 
NORTH PATERSON— Stonemeal Ferti- 
lizer Company. 
PAULSBORO— I. P. Thomas & Sons 

Company. 
PERTH AMBOY— Martin Ortel. 
PLAINFIELD — Middlesex Fertilizer 
Company. 



422 



THE PACKERS' ENCYCLOPEDIA 



PORT MONMOUTH— Monmouth Oil & 

Guano Co. 
SECAUCUS— Hy. Beekman. 

Leonard Heflixh. 

Margaret Heitzemann. 

John Hinesee, Jr. 

Henry Henkel. 

Ida Hummel & C. Kuscharft. 

Fritz Koenemund. 

Robt. Koenemund. 

John Lasky. 

National Agric. Chemical Co of New 
Jersey, County Ave. 

R. Prahm. 

Schaffner & Fox. 

Anthony Schmidt. 

VVm. Seidel. 

Louis Stern. 

R. & O. Tischmann. 

Gustav Wogisch. 

Adam Zengal. 

Wm. Zengal. 

Louis Zurig. 
TEANECK— Hy. Claussen. 
TRENTON— O. F. Neidt & Co. 

Trenton Bone Fertilizer Co. 
JERSEY CITY— Butchers Fat Rendering 
Company, 665 Newark Ave. 

United Butchers' Fat Rendering Com- 
pany. 

NEVADA 

RENO — Reno Tallow & Fertilizer Com- 
pany. 

NEW YORK 

BALDWINSVILLE— Burt Giddings. 
BROOKLYN— Barr Bros. 

Long Island Soap Company, Meeker 

Ave. 
Abraham Nachman, 177 Greenpoint 

Ave. 
Products Mfg. Company. 
Joseph Rosenberg's Sons. 
G. Weiss & Son, Cherry St. and Gard- 
ner Ave. 
BUFFALO — A m e r i c a n Agricultural 
Chemical Company. 
Bowker Fertilizer Co. 
Buffalo Fertilizer Co. 
A. H. Case & Company. 
Crocker Fertilizer & Chemical Com- 
pany. 
International Agricultural Corporation. 
Leo Kraus. 

Milsom Rendering Works. 
Schaal Sheldon Fertilizer Company. 
Wolf Hide Company. 
CHEEKTOWN— Milsom Rendering 

Works. 
DUNKIRK— Joseph Gostomski, 424 Lord 
St. 
Joseph J. O'Brocta, 2 Willow Road. 
ELMIRA— Frank Stadelmaier. 
JAMESTOWN— Dayle & Male. 
GOWANDA— EasternTanners' Glue Co. 
HUDSON— Smith-Patterson. 

Thomas Stackpool. 
KINGSTON— Fischang Bros. 

Roach Bros., 38 Ann St. 
LOCKPORT— S. T. Argue. 
LONG ISLAND CITY— Haberman Co . 
Inc., 315-23 Borden Ave. 
Preston Works. 
Van Iderstine Company. 
MIDDLETOWN— Theodore Leidy, 99 
Fulton St. 



MOUNT VERNON— Adolph Isaac, 619 

S. Sth Ave. 
NEWBURGH— N e w b u r g h Rendering 

Company. 
NEW YORK— Herman Brand, Inc., 404 
E. 48th St. 
General Rendering Co., Inc., 816 First 

Ave. 
Fred Lesser, 754 First Ave. 
Jacob Levy & Co., 765 First Ave. 
Katzenstein Bros., 49 E. 13Sth St. 
NIAGARA FALLS— Niagara Falls Re- 
duction Company. 
ONEIDA— Robt. Paul. 
PENFIELD— Wm. Staooenbeck & Son. 
PLATTSBURG— B. Tiernev & Sons. 
PORT CHESTER— Smith, Angevine & 

Co., Inc. 
ROCHESTER — Genesee Reduction Com- 
pany. 
Herbert Price. 

Rochester Hide & Tallow Co. 
Rochester Tallow Company. 
Stappenbeck Brothers. 
ROME — Rome Rendering Works. 
ROTTERDAM— H. M. Stanpon. 
SOUTHPORT— Frank Stadelmaier. 
SYRACUSE— G. W. Finn. 
Syracuse Rendering Co. 
TROY— Fat Melting & Calf Skin Asso- 
ciation. 
^VATER LOO— Waterloo Soap Co. 
WESTCHESTER— R. Monti & Son, 1087 

Sackett Ave. 
WHTTESBORO— Stappenbeck & Son. 
WILSON — James Haberman. 

OHIO 

AKRON — Akron Soap Comoany. 

C. A. Srhell Prov. Co 
ALLIANCE— Alliance Fert. Co. 
AM-ANDA— Amanda Tankage Wks. 
ASHTABULA— John Dhen, Fairview 

Ave. 
BELT.EFONTAINE- Bellefontaine Mfg. 

Co. 
BLUFFTON— Putman Tanking Co. 
CANTON— Canton Fertilizer & Chemical 
Company. 
F. W. Renner & Sons. 
Rjennes & Stein. 
CINCINNATI — American Agricultural 
Ch»mical Company. 
Cincinnati Hide Co. 
Cinn. Phosphates Company. 
Cinn. Reduction Co. 
Conway Tallow Company. 
Jacob Freiser. 
Chas. Hulsenmann. 
Kaufmann Fprtilizer Company. 
Tohn Mitchell. 
P. L. Neville. 
Union Reduction Company. 
Virginia Chemical Co. 
CLE^•ELAND— Cleveland Garbage Dis- 
posal Comoany. 
Cuyahoga Rendering & Soap Company. 
Farmers' Chemical & Fertilizer Com- 
pany. 
Indenendent Glue Company. 
C. Masek Glue Company, 4076 Jenning 

Road. 
J. L. & H. Stadl^r Rendering & Fertil- 
izer Co., 908 Dennison Ave. 
W. H. Tea re &• Company. 
COLUMBUS— John B. Bass Rendering 
Company. 



RENDERERS 



423 



E. G. Buchsieb. 
Columbus Rendering Co. 
Farmers' Fertilizer Co. 

CAMDEN— Edw. Slover Fert. Co. 

CONNEAUT— Conneaut Reduction Co. 

ELYRIA — Mendelson Reduction Com- 
pany. 

FOSTORIA— A. Wernick. 

GREENVILLE— Winchet Fertilizer Com- 
pany. 

HAMILTON— Miami Fertilizer Company. 
Edward Motzer. 

HARRISON— Schwing Fertilizer Com- 
pany. 

HARVESBURG — Harvesburg Fertilizer 
Company. 

KENTON — Kenton Reduction Co. 

LOCKLAND— Elmwood Rendering Co. 

MANSFIELD— The Richland Fertilizer 
Company. 

MARIETTA— Marietta Bone & Phos- 
phate Company. 

NEW PHILADELPHIA— New Philadel- 
phia & Dover Fertilizer Company. 

PAINESVILLE— Charles Massena. 

PIOUA— Wm. Rhodehamel. 

PORTSMOUTH— Portsmouth Chemical 
Company. 

SANDUSKY— Musson Soap & Tallow 
Company. 

TRIFFIN — Seneca Fertilizer Co. 

WEST TOLEDO— N. Rassel Soap Com- 
pany. 

YOUNGSTOWN— Youngstiown, Ferfiilizer 
Company. 
Youngstown Hide & Tallow Comoany. 

GREENVILLE— The Greenville Fertilizer 
Company, P. O. Box 125. 

OREGON 

ASTORIA— DeForce Oil Works. 
PORTLAND— Allen & Hendrickson 
Packing Co., 602 Lewis Bldg. 

David M. Dunne. 

Oregon Bone Meat Works. 

Powell Valley Rend. Co. ,100 SSt. 

Portland Rendering Co. 

Superior Oil & Process Co. 

PENNSYLVANIA 

ALLENTOWN— R. A. Reichard. 

ALTOONA — Monongahela Melting Co. 

BETHLEHEM— Alvin Hill & Son. 

BRADDOCK— Monongahela Melting 
Companv, Ltd. 

BRISTOL- John R. Williams, R. F. D. 

CARLISLE— S. B. Romberger & Sons. 

CHARLEROI— Thos. Lowstetter. 

CHESTER— Henrv V. Baxter. 

CHESWICK— C. Mardorf & Sons. 

COATESVILLE— J. C. Downward Co. 
Frank Hartranft. 385 Chas. St. 

DU BOIS— Swacks Fert. Wks., Ltd., 
Ouarry Ave. 

EASTON— Berger Brothers, R. F. D. 
No. 6. 

ELDORADO— Monongahela Melting 
Comoanv. Ltd. 

ELIZABETHTOWN— Farmers' Fertilizer 
Works, Bldg. St. 

ERIE — ^^Erie Production Co. 

ERWIN— Monongahela Melting Com- 
pany, Ltd. 

ESPY — Esov Humus Fertilizer Company. 

FATT?-\aLT,E VILLAGE— A. Bean. 

FRANKVILLE— Wagner Bros. 



FRANKLIN— Franklin Reduction Works, 

R. F. D. No. 6. 
FORD CITY— Ford City Lime Fertilizer 

Company. 
GETTYSBURG— Oyler & Spangler, R. 

F. D. No. 48. 
HANOVER— A. F. Rees, P. O. Box 266. 
HARRISBURG— Harrisburg Rendering 

& Hide Company, 11th and Walnut 

Sts. 
Penna. Reduction Co., Cameron and 

HARTFIELD— James Romig. 
HAZELTON— Anson B. Schoemaker. 
JOHNSTON— Caples & Moore, 340 Stony 

Creek St. 
KENNETT SQUARE— Joseph R. Gaw- 

throp, 517 Broad St. 
LANCASTER— Conestoga Glue Wks. 
Keystone Hide Company. 
Geo. Lamparters Sons, Rockland St. 
Lancaster Chemical Co., Box 184. 
Lancaster Glue Works. 
Leonard Stapf. 
LEHIGHTON— John Lechler. 
LEWISTON— Ben Wollner & Bro. 
LEBANON — Lebanon Fertilizer Works, 

Hoffman and Green Sts. 
LEHIGH GAP— Enox Roseberry. 
LINCOLN UNIVERSITY— Henry Cope 

& Company. 
LINFIELD— Jacob Trinley & Sons. 
LORAINE— Ahrens Fertilizer Company. 
MILESBURG — Smith's Rendering 

Works. 
MILLERSBURG— J. E. Kahler. 
MILROY— Mifflin County Rendering 

Works. 
McKEESPORT— Monongahela Melting 

Company. 
NEW CASTLE— Joseph Cohen, 413 E. 
Reynolds St. 
Fazzoni Brothers, P. O. Box 517. 
Knoblook Brothers, S. Mercer St. 
John Rentz, R. F. D. No. 2, Harbor 
Rd. 
NEW KENSINGTON— Freedom Oil 

Works Co. 
NEWTON— T. S. Kinderdine & Sons. 
N. E. PITTSBURGH— Staab Soap Com- 
pany. 
NORTH WALES— Union Chemical Co., 

Inc., Rorer Bldg. 
OXFORD— Oxford Pkg. Co. 
PECKVILLE— Maines Rendering Com- 
oany. 
PHILADELPHIA— American Agricul- 

tural Company. 897 Drexel Bldg. 
Berg Company, Ontario and Richmond 

Sts. 
Bough & Sons Co., 20 S. Delaware 

Ave. 
Charles A. Green, 1214 Girard Ave. 
General Mfg. Co., 30th and Market Sts. 
Arthur Gore, 3rd and Curtin Sts. 
Grays Ferry Abattoir Co., 36th St. and 

Grays Ferrv. 
Heinemann & Company. 
Independent Mfg. Co.. Wheat Sheaf 

Lane and Armingo Ave. 
Keystone Bone Fertilizer Co. 
Adam Marker. 
Phila. Animal Product Co., 30th and 

Race Sts. 
Phila. Fertilizer Co., 36th and Gray 

Sts. 
F. J. Quigley Tallow Co. 



424 



THE PACKERS' ENCYCLOPEDIA 



W. L. Schoemaker & Co., Ltd. 
F. W. Tunnell & Co., Inc., 15 N. IStb 
St. 

PHOENIXVILLE— Chas. F. Bader. 
Wm. M. Deger. 

PITTSBURGH— Falk Co., 1217 Farm- 
ers' Bank. 
Standard Animal Product Co., 326 Dia- 
mond St. 
Walker, Stratman & Co., Herrs Island. 
World Fertilizer Process Co., 20th and 
Chapment Sts. 

PITTSTON— Exeter Rendering Works, 
604 Wyoming Ave. 

PLYMOUTH— Sickler Fertilizer Works. 

POTTSTOWN— Harry Moyerman. 

POTTSVILLE— O. L. Romberger. 

PROVIDENCE SQ.— G. W. Schweiker. 

READING— Globe Rendering Co., 535 
Court St. 
Reading Bone Fertilizer Co., P. O. 
Box 832. 

RIDGWAY — Keystone Hide Co., Masonic 
Temple. 

SCRANTON — Dickinson Rendering Com- 
pany. 
Hewett Fertilizer Co., 215 Pauli BIdg. 

SHARON— Sharon Rendering & Fertil- 
izer Works. R. F. D. No. 57. 

SHENANDOAH— Shenandoah Abattoir 
Company. 

SOUTHAMPTON— S. W. Dannehower. 

SPRINGTOWN— Frank P. Miller. 

STEWARTSTOWN— A b r a m W a 1 1 e- 
meyer. 

TRUCKVILLE— B. G. Laskowski. 

VILLAGE KING OF PRUSSIA— Ander. 
son & Walker. 

WHITE OAK— Mrs. Hiram W. Dichm. 

WILKES-BARRE— Bomberger Render- 
in? Co.. Franklin June. 
Sickle's Fertilizer Works. 387 S. River 
St. 

WILLIAMSPORT— Keystone Glue Com- 
pany. 

WOMELSDORF— Farmers' F e r t i li zer 
Seed & Hay Co. 

WORCHESTER— Geo. Veits. 

YORK — York Chemical Works. 

York Sanitary Reduction Company. 

INDIANA— I. C. Rendering Co., Inc. 

PHILADELPHIA— Mutual Rendering 

Company, Ontario and Brabant Sts. 

SHAMOKIN— S h a m o k i n Fertilizer 
Works. 



RHODE ISLAND 

H. Donovan, 



84 



NEWPORT— John 

Broadway. 

PAWTUCKET— L. B. Darling Fertilizer 
Company. 
^^'hatcheer Chemical Co. 
Wren?ch Mfg. Company. 
PROVIDENCE— E. Wolf & Co. 
WOONSOCKET— P. J. O'Donnell & Son. 

SOUTH CAROLINA 

GREENVILLE— M. H. Goodlett. 

SOUTH DAKOTA 

MONTROSE— M o n t r o s e Rendering 
Works. 



SIOUX FALLS— Sioux Falls Rendering 
Works. 

TENNESSEE 

MEMPHIS— Steinberg & Co.. 
NASHVILLE— Nashville Hide & Melt- 
ing Ass'n. 

TEXAS 

DALLAS— Dallas Pert. & Reduction 

Company. 
HOUSTON— Texas Chemical Co. 

UTAH 

SALT LAKE CiTY— C. V. Heoworth. 
John Skola. 

VERMONT 

BURLINGTON— Burlington Rendering 
Company. 

VIRGINIA 

ALEXANDRIA— J. Dreifus & Sons. 
CHERRYHILI^— Washington Fertilizer 

Company. 
NORFOLK— Kenone Rendering Co. 
Norfolk Tallow Co.. 603 Union St. 
Whitman & Pratt Rendering Company. 
E. C. Dunn. 
REEDVILLE— C. E. Davis Pkg. Co. 
RICHMOND— Richmond Refining Com- 

panv. 
NORFOLK— Norfolk Tallow Co. 

\vynne l^arU o: iTov. Company, 1141 
May Ave. 

WASHINGTON 

ANACORTES— Marani Products Com- 
pany. 
BLAINE — Wannenweitch Reduction 

Company. 
SEATTLE— Mutual Meat Company, 122S 
Burns St. 
N. Pacific Sea Products Co., 1820 L. 

C. Smith Bldg. 
N. Western Products Co., F. R. D., 

Renton. 
Universal By-Products Co. 
TACOMA— Tacoma Tallow Works. 

WEST VIRGINIA 

CHARLESTON— Fisher & Fruth. 
HUNTINGTON— Thomas & Allen. 
WHEELING— Wheeling Butchers' Asso- 
ciation. 

WISCONSIN 

KENOSHA— U. S. Koos & Son Co. 
LA CROSSE— La Crosse Rendering 

Works. 
MADISON— Capital City Soap Co. 
MARTIXTOWN— Fosdick & Hieley. 
MILWAUKEE— Milwaukee Tallow & 

Grease Co. 
LTnited States Glue Co. 
OSHKOSH— Oshkosh Soap Co. 
SEYMOUR- Seymour Rendering Co. 
WATERTOWN— Robert Borkenbagen. 



VEGETABLE OIL REFINERS 425 

REFINERS OF EDIBLE VEGETABLE OILS 

American Cotton Oil Co. — Pres., W. O. Thompson; Vice- 
Pres., Lyman H. Hine. Offices: 65 Broadway, New York, N. Y. 
Refineries: Chicago, 111.; Cincinnati, O.; Gretna, La.; Guttenburg, 
N. J.; Houston, Tex. (Industrial Cotton Oil Properties); Memphis, 
Tenn.; Providence, R. I.; St. Louis, Mo. 

American Cocoanut Butter Company. — Offices, 233 Broadway, 
New York, N. Y. 

Arizona Egyptian Cotton Co. — Pres., Herbert B. xA^tha; Vice- 
Pres., F. R. Behrends. Offices and Refinery, Phoenix, Ariz. 

Armour & Co. — Mgr., Refining Dept., G. G. Fox. Offices,^ Chi- 
cago, 111. Refineries: Chicago, 111.; Kansas City, Kan.; Fort Worth, 
Tex.; Chattanooga, Tenn.; Jersey City, N. J. 

Aspegren & Co., Inc., New York. — (See Portsmouth Cotton Oil 
Refining Corp.) 

Atlanta Refining & Mfg. Co. — Offices and Refinery, Atlanta, Ga. 

Baker Cocoa Company — Offices, New York, N. Y. Refineries: 
Newark, N. J.; Philadelphia, Pa. 

Berlin Mills Co. — Offices and Refinery, Berlin Mills, Vt. 

■Blanton-Sims Co. — Pres., D. A, Blanton; Mgr., Harvey Sims. 
Offices and Refinerv, St. Louis, Mo. 

Boyer Oil Mfg.' Co.— Pres., J. R. C. Boyer. Ofi^ces, 29 Broadway, 
New York, N. Y. Refineries, Indianapolis, Ind. ; Singac, N. J. 

Brenham Compress, Oil & Mfg. Co. — Pres., R. P. Thompson. 
Offices and Refinerv, Brenham, Tex. 

Buckeye Cotton Oil Co.— Pres., W. E. McCaw. Office and Re- 
finery, Cincinnati, O. 

Capitol Refining Co. — Pres., J. C. Dold. Offices, Washington, 
D. C. Refinery, South Washington, Va. 

Capital City Dairy Co.— Pres., E. P. Kelly. Office and Re- 
finery, Columbus, O. 

Chickasha Cotton Oil Co.— Pres.. R. K. Wootten; Vice-Pres., 
Joab Mulvane. Offices and Refinery, Chickasha. Okla. 

Continental Cotton Oil Co. — Pres. and Mgr., John Guitar. Office 
and Refinery, Abilene, Tex. 

Columbia Cotton Oil Co. — Pres., J. O. Hutcheson. Office and 
Refinery, Magnolia, Ark. 

Cooknut Corporation. — Offices and Refinery, Baltimore, Md. 

Corn Products Refining Co. — Offices, 26 Broadway, New York, N. 
Y. Refineries: Argo, 111. (Corn Oil); Shadyside, N. J. (Corn Oil). 

Cudahy Packing Co. — Vice-Pres., G. C. Shepard. Offices, Chicago, 
111. Refineries: East Chicago, 111.; Memphis, Tenn.; Kansas City, 
Kas.; Omaha, Neb. 

Cuero Cotton Oil & Mfg. Co. — Pres. and Mgr., Thornton Hamil- 
ton. Offices and Refinery, Cuero, Tex. 

Dallas Oil & Refining Co. — Pres. and Mgr., J. S. LeClercq. 
Offices and Refinery, Dallas, Tex. 

Dixie Cotton Oil Co.— Pres., W. P. De Jarnette; Vice-Pres., 
Michael Loeb. Offices and Refinery, Montgomery, Ala. 

Dixie Refining Co. — Pres., Alton Boyd. Offices, Memphis, Tenn. 
Refinery, New Orleans, La. 

Eagle Cotton Oil Co. — Pres., E. Cahn, Sr.; Mgr., E. Cahn, Jr. 
Offices and Refinery, Meridian, Miss. 



426 THE PACKERS' ENCYCLOPEDIA 

Edison Oil Co. — Mgr., N. B. Solomon. Offices and Refinery 
(peanut oil), Edison, Ga. 

El Paso Refining Co. — Pres., J. B. Dala. Offices and Refinery, 
El Paso, Tex. 

Electrox Company — Pres., W. H. Ballance, Jr. Offices and 
Refinery, Peoria, 111. 

Fidelity Products Co. — Pres. and Mgr., W. H. Jasspon. Offices 
and Refinery, Houston, Tex. 

Florida" Cotton Oil Co.— (See Osage Cotton Oil Co.) 

Forney Cotton Oil & Ginning Co. — Pres., W. A. Brooks. Offices 
and Refinery, Forney, Tex. 

Gayoso Oil Works. — Pres., Milton Anderson. Offices and Re- 
firierv, Memphis, Tenn. 

Globe Cotton Oil Mills.— Pres., Will E. Keller. Offices, Los 
Angeles, Calif. Refineries: EI Centre, Calif.; Los Angeles (Vernon), 
Calif. 

Gulf & Valley Cotton Oil Co. — Pres.. John Aspegren; Mgr., H. P. 
Sanchez. Offices and Refinery, New Orleans, La. 

Hancocks Products Co. — Offices and Refinery, Kingston, N. Y. 

Hightower Oil Co. — Mgr., E. M. Hightower. Offices and Re- 
finery (peanut oil), Brundidge. Ala. 

Hodgson Oil Refining Co. — Pres., Harry Hodgson. Offices and 
Refinery, Athens, Ga. 

Houston Packing Co. — Pres., R. E. Paine. Offices and 
Refinery, Houston, Tex. 

Imperial Valley Oil & Cotton Co.— Pres., J. D. Dale. Offices, 
Calexico, Calif. Refinerv, El Ccntro, Calif. 

India Refining Company — Offices and Refinery, Philadelphia, Pa.. 

Industrial Cotton Oil Properties — (See American Cotton Oil Co.) 

International Refining Co. — Pres., H. H. Coleman. Offices and 
Refinery, San Antonio, Tex. 

International Vegetable Oil Co. — Pres., W. W. Banks. Offices, 
Atlanta, Ga. Refinery, Savannah, Ga. 

Interstate Cotton Oil Refining Co. — Pres. and Mgr., C. A. Sanford. 
Offices and Refinery, Sherman, Tex. 

Jones Packing & Provision Company, Ltd. — Offices and Refinery, 
Smith Falls, Ontario, Canada. A corporation. Capital, $40,000; issued, 
$35,000. Stockholders, 5. President, M. A. Jones; Secretary and 
Treasurer, A. M. Jones; Joint Manager, A. M. Jones and C. G. Jones. 

Lange Soap Co. — Offices and Refinery, San Antonio, Tex. 

Leder Oil Co. — Pres., Isidore Bley. Offices and Refinery, 
Demopolis, Ala. 

Liberty Cotton Oil Co. — Pres., Joseph F. Rumsey. Offices and 
Refinery, Oklahoma City, Okla. 

Lookout Oil & Refining Co. — Mgr., Mercer Reynolds. Offices 
and Refinery, Chattanooga, Tenn. 

Los Angeles Soap Co. — Offices and Refinery, Los Angeles, Calif. 

Louisville Food Products Co. — Offices, Chicago, 111. (Van Camp 
Co.). Refinery, Louisville, Ky. 

Magnolia Provision Co. — Pres., E. H. Astin; Vice-Pres. and Mgr., 
B. D. Cash. Offices and Refinery, Houston, Tex. 

McGregor Cotton Oil Co.— Pres., J. F. Cavitt. Offices and Re- 
finery, McGregor, Tex. 

Merchants & Planters Oil Co. — Pres., W. M. Rice. Offices and 
Rtfinery, Houston, Tex. 



VEGETABLE OIL REFn\U£RS 427 

Morris & Co. — Mgr., Refinery Dept, Ernest KisslinR. Offices, 
Chicago, 111. Refineries: Chicago, 111.; East St. Louis, 111.; Kansas. 
City, Mo.; Oklahoma City, Okla. 

Mutual Refining Co. — Pres., J. A. Underwood. Offices and Re- 
finery, Sherman, Tex. 

National Oil Treating Co.— Offices and Refinerv, Chicago, 111. 
Nucoa Butter Company — Offices, New York, N. Y. Refinery, 
Bayonne, N. J. 

Oil Seeds Co.— Pres., M. B. Snivily. Offices, 35 William St., New 
York, N. Y. Refinery, New York, N. Y. 

Osage Cotton Oil Co.— Pres., W. B. Riddell. Offices, Chattanooga, 
Tenn. Refinery, Jacksonville, Fla. 

Pacific Trading Corporation of America.— Pres., A. Gjessing. 
Offices, 90 West St., New York, N. Y. Refinery, Dobbs Ferry, N. Y. 
F. S. Perry Gin & Mill— Pres. and Mgr., F. S. Perry. Offices 
and Refinery, Gorman, Tex. 

Phoenix Cotton Oil Co. — Pres., J. H. Du Bose. Offices and Re- 
finery, Memphis, Tenn. 

Portsmouth Cotton Oil Refining Corp.- Pres. and Gen. Mgr., 
John Aspegren. Offices, Produce Exchange Bldg., New York, N. Y. 
Refinery, Portsmouth, Va. 

Procter & Gamble Co. — Office, Cincinnati, Ohio. Refineries: 
Dallas, Tex.; Kansas City, Kan.; Los Angeles, Calif.; Port Ivory, N. Y. 
Rambo & Sealey.— Mgr., C. J. Rambo. Offices and Refinery 
(peanut oil), Edison, Ga. 

H. Schumacher Oil Works— Pres., E. H. Terrell. Offices and 
Refinery, Navasota, Tex. 

Seaboard Refining Co., Ltd.— Pres., A. P. Sauer; Vice-Pres. and 
Gen. Mgr., E. T. George. Offices and Refinery, New Orleans, La. 

Southern Cotton Oil Co.— Pres., C. G. Wilson; Vice-Pres., G. F. 
Tennille. Offices, 120 Broadway, New York, N. Y. Refineries: 
Atlanta, Ga.; Augusta, Ga.; Bayonne, N. J.; Charlotte, N. C; Chicago, 
111.; Gretna, La.; Little Rock, Ark.; Memphis, Tenn.; Montgomery, 
Ala; Savannah, Ga. 

Southland Cotton Oil Co.— Pres., A. J. Buston. Offices, Paris, 
Tex. Refineries: Corsicana, Tex.; Paris, Tex.; Shreveport, La.; 
Temple, Tex. 

Southport Mill, Ltd. — Pres. and Mgr., A. D. Geoghegan. Offices 
and Refinery, New Orleans, La. 

Spencer Kellogg Co. — Pres., Spencer Kellogg, Sr.; Vice-Pres.» 
Spencer Kellogg, Jr. Offices. Buffalo, N. Y. Refineries: Buffalo, N. 
Y. (Kellogg Products Co.); Shadyside, N. J. 

Stevenson & Co., Inc.— Offices, 44 Whitehall St.. New York, N. 
Y. Refinery, Boonton, N. J. 

Swift & Co.— Mgr., Refinery Dept., J. F. Smith. Offices, Chi- 
cago, 111. Refineries: Chicago, 111.; Atlanta, Ga.; Charlotte. N. C; 
Kansas City, Kan.; Fort Worth, Tex.; Houston, Tex.; Toronto, 
Ont.; Winnipeg, Man. 

Taft Oil & Gin Co.— Gen. Mgr., H. V. Fotick. Offices and Re- 
finery, Taft, Tex. 

Tar River Oil Co. — Pres., Dr. L. L. Staton. Offices and Re- 
finery, Tarboro, N. C. 

Terrell Cotton Oil Co. — Pres., W. P. Allen. Offices and Refinery, 
Terrell, Tex. 



428 THE PACKERS' ENCYCLOPEDIA 

Terminal Oil Mill Co.— Pres. and Mgr., J. E. Quarks. Offices 
and Refinery, New Orleans, La. 

Texas Refining Co.— Pres., F. J. Phillips; Vice-Pres., J. B. Clayton. 
Offices and Refinery, Greenville. Tex. 

Trinity Cotton Oil Co.— Pres., E. R. Callier; Vice-Pres., F. C. 
Callier. Offices and Refinery, Dallas, Tex. 

Tuscaloosa Cotton Oil Co. — Pres. and Mgr., E. B. Nuzum. Offices 
and Refinery, Tuscaloosa, Ala. 

Many soap manufacturers and all large packers have their own refineries for 
both animal and vegetable oils. 

MANUFACTURERS OF OLEOMARGARINE 

(Licensed by the U. S. Bureau of Internal Revenue) 

CALIFORNIA 

WESTERN MEAT COMPANY, Walker Ave., Sixth and Town- 
send Sts., So. San Francisco. 

NUCOA BUTTER CO., 1864 Brvant St., San Francisco. 
PACIFIC FOOD PRODUCTS CO., San Francisco. 
DANIEL M. HERRIN, Exeter. 
MORRIS & CO., 734 Terminal St., Los Angeles. 
WILSON & CO., 1000 Lyons St., Los Angeles. 

COLORADO 

SWIFT & COMPANY, Denver. 

ILLINOIS 

FRIEDMAN MANUFACTURING CO., Packers and Transit 
Ave., U. S. Yards, Chicago. 

SWIFT & CO., Exchange Ave.. Union Stock Yards, Chicago. 

WILLIAM J. MOXLEY, INC., Randolph and Clinton Sts., 
Chicago. 

JOHN F. JELKE CO., Western Ave., Chicago. 

ARMOUR & CO., 4320-4340 Central Ave., Chicago. 

G. H. HAMMOND CO., 45th and Center Ave.. Chicago. 

MORRIS & COMPANY, 42d and Laflin Sts.. Chicago. 

WILSON & COMPANY. 41st and Ashland Ave., Chicago. 

DOWNEY-FARRELL CO., 241-255 E. IlHnois St., Chicago. 

B. S. PEARSALL BUTTER CO., Elgin. 

ED. S. VAIL BUTTERINE CO., 4532-6 Gross Ave., Chicago. 

TROCO NUT BUTTER CO.. 220 E. Superior St.. Chicago. 

NUCOA BUTTER CO.. 2802 S. Kilbournc Ave., Chicago. 

GLIDDEN NUT BUTTER CO., 2670 Elston Ave., Chicago. 

SWIFT & CO., East St. Louis. 

MORRIS & CO., East St. Louis. 

INDIANA 

STANDARD NUT MARGARINE CO., Indianapolis. 
KINGAN & CO., Indianapolis. 

KANSAS 
SWIFT & CO.. Kansas Citv. 
MORRIS & CO., Kansas City. 
WILSON & CO., Kansas City. 

MARYLAND 
A. H. KUHLEMANN CO., Baltimore. 
J. H. FILBERT, INC.. 804 Calverton Road, Baltimore. 
BALTIMORE BUTTERINE CO., Baltimore. 



MARGARINE MANUFACTURERS 429 

MASSACHUSETTS 
SWIFT & CO., Cambridge. 
SWEET NUT BUTTER CO., Boston. 
MICHIGAN 

SHEDD CREAMERY CO.. 660 Vinewood Ave., Detroit. 
MINNESOTA 

SWIFT & CO., So. St. Paul. 

NORTHERN COCOANUT BUTTER CO., 67-73 Nicollet Ave.. 
Minneapolis. 

MISSOURI 

BLANTON-SIMS CO., St. Louis. 

ST. LOUIS INDEPENDENT PACKING CO., trading as Mis- 
souri Butterine Co., St. Louis. 

CROWN MARGARINE CO., St. Louis. 

OTTO F. STIFELS UNION BREWING CO., 3145-51 Michigan 
Ave., St. Louis. 

HARROW-TAYLOR BUTTER CO., 614 Broadway, Kansas 
City. 

NEBRASKA 

SWIFT & CO., South Omaha. 

NEW JERSEY 

SWIFT & CO., Jersey City. 

HOLLAND BUTTERINE CO., Jersey City. 

KEYSTONE CHURNING CO., Jersey City. 

AMERICAN BUTTERINE CO., Tersey City. 

E. A. STEVENSON & CO., Boonton. 

NUCOA BUTTER CO., Bayonne. 

HAUCK NUT BUTTER CO., Newark. 
NEW YORK 

PALMINE MANUFACTURING CO., INC., Dobbs Ferry. 

PAWLING PRODUCTS CO., Pawling. 

NUT GROVE BUTTER CO., 106 Noxon St., Syracuse. 

KELLOGG-PRODUCTS, INC., Buffalo. 

OHIO 

OHIO BUTTERINE CO., Cincinnati. 

MIAMI BUTTERINE CO., 107-9 E. Pearl St., Cincinnati. 

PROCTER & GAMBLE CO., Cincinnati. 

ROCK ISLAND BUTTER CO., Toledo. 

OHIO DAIRY CO., Toledo. 

CAPITAL CITY PRODUCTS CO., Columbus. 
OREGON 

SWIFT & COMPANY, Fourth and Hoyt Sts., Portland. 
RHODE ISLAND 

OAKD/^LE MANUFACTURING CO., Providence. 

PROVIDENCE CHURNING CO., Providence. 

RUMFORD CHURNING CO., E. Providence. 

NUT GROVE BUTTER CO., Providence. 

NATIONAL DAIRY CO., Providence. 

VERMONT MFG. CO., Providence. 

TEXAS 

SWIFT & COMPANY, Fort Worth. 
WISCONSIN 

WISCONSIN BUTTERINE CO., 596-8 Clinton St., Milwaukee. 

D E. WOOD BUTTER CO.. Evansville. 

WONDER-NUT FOOD PRODUCTS CO., Jefferson. 



430 THE PACKERS' ENCYCLOPEDIA 

BROKERS 

, (This list includes packinghouse products and animal and vegetable oils) 

ALABAMA 
Birmingham 

ALLEN & CO. 

HACKNEY & CO., L T.— 5H N. 20th St. 

HARRIS, O. H., & CO.— Lyric Bldg. 

KELLY-MURPHY— 601 American Trust Bldg. 

STEELE BY-PRODUCTS CO. 

SMITH. T. L.— 402 Farley Bldg. 
'SCHAEFER & JAMES. 

Dothan 

SMITH. HERBERT H. 

FRAZIER BROKERAGE CO.— Rooms 1 and 2, Malone Grocery 
Bldg. Private ownership, W. H. Frazier. Codes — Robinson, Armsby, 
Yopp's 7th, Modern Economy and private. All packinghouse products, 
lard and compound, vegetable oils, S. P. meats, tallows and greases. 

Huntsville 
LYLE & LYLE. 

Mobile 

black, s. c, co. 
brown & brown, 
cleveland bros. 
McMillan & Harrison, 
zimmerman, j., & co. 

Montgomery 

CANTELYOU BROS. 

HEWITT, C. G., & SON— 1123 Bell Bldg., P. O. Box 646. Part- 
nership. Codes — Cross, Robinson and Yopps. Vegetable oils, ferti- 
lizers and fertilizer materials. 

ARKANSAS 

Little Rock 

W. F. BRIDEWELL CO.— 909-10 Southern Trust Bldg. A cor- 
poration. Codes — Yopps. President, W. F. Bridewell; Vice-President, 
I. L. Hathoway; Secretary and Treasurer, Sam. A. Sanders. Vegetable 
oils and cotton seed products. 

CAPLE & STOCKTON. 

CAMPBELL CO.— 202 A. O. U. W. Bldg. 

DAVIS. S. P.— 207 Southern Trust Bldg. 

FARMER-SILSON CO.— 215 Bankers Trust Bldg. 

HAYES GRAIN & COM. CO. 

MUNN BROKERAGE CO. 

CALIFORNIA 
San Francisco 

HENRY W. PEABODY & CO.— 64 Pine St. Partnership. Codes 
— Yopps and Robinson. Vegetable oils and tallow and greases. 

ROLPH, MILLS & CO.— 149 California St. A corporation. Presi- 
dent. Thomas Rolph; Vice-President. H. B. Mills. Codes— All 
standard codes; code word, "Patnoble." Vegetable oils. 



BROKERS 431 

ANDERSON, A. O., & CO 
AMERICAN FINANCE & COMMERCE CO 
BERESFORD, JOHN B., & CO.— Merchants Exchange BMr 
BURKE, R. C, & CO s s- 

CHINA AGENCY & TRADING CO.— 519 California St 
CHRISTENSON, HANIFY & WEATHERWAX-210 Cali- 
fornia St. 

DUREL & DODGE— 255 California St. 
HARRY GREEN & CO.— 216 Pine St 
RALPH HIND & CO.— 230 California St. 
WALTER R. KIRK— 15 California St. 
MONROE, LEON & TEES, INC.— 311 California St 
ORIENTAL VEGETABLE OIL CO.— 114 Sansom St 
C. B. PETERS & CO., INC.— 260 California St. 
RUTGERS, BLECKKER & CO.— 200 California St 
WILLITTS & PATTERSON— 1 Drumm St 

HUIE & BOLTON— 485 California St. Partnership. Codes— 
Yopps and Greigs. All packinghouse products, lard and compound, 
casings, vegetable oils, copra and oil seeds, and tallow and greases. 
FRED L. KING— 149 California St. Individual ownership. Codes 
—Western Union; code word, "Kingoil." Vegetable oils, tallow and 
greases and fertilizers. 

. HARVEY J. BOUTIN-681 Market St. Individual ownership 
Codes— All standard; code word. "Boutin." Vegetable oils, tallow 
and greases, neatsfoot oil, lard oil and oleo stearirie 

E. H. OTTO & CO.— 214 Front St. Individual ownershin. Codes 
— All standard; code word, "Emotto." Packin2:house products, vege- 
table oils, oil crushing seeds and oriental products 

W. T. PID WELL— 112 Market St. Individual ownership. Codes 
— Yopp and Bentley. Oil cake and meal— also Selling Representative 
of Southern Cotton Oil Trading Co. 

Los Angeles 

FRANK D. SAWYER— Higgins BIdg. Individual ownership. 
Codes— Cross and Yopps. All packinghouse products, lard and com- 
pound, vegetable oils, S. P. meats, tallow and greases. 

BALFOUR-GUTHRIE & CO.-615 H. W. Hellena Bldg., 4th 
and Spring Sts. Partnership. Codes— Bentlev, Scotts, 10th edition; 
code word, "Balfour." Casings, vegetable oils, tallow and greases. 
Mostly for import and export. 

BRIDGES, H. E., & CO. 

MADISON, A. J., & CO 

STONE COMPANY, JOHN A.— 401 S. Grand Ave 

WILLITS & GREEN. 

GEORGIA 

Atlanta 

ASHCRAFT-WILKINSON CO.-Candler Bldg. Codes-Yopp's 
and Robinson s. 

A ^-(^^-I^^UTCHINSON-Atlanta Trust Co. Bldg. Codes-Yopp's, 

T,,^ JOHNSON-MORRISON CO.-610-611 Citizens & Southern Bank 
Bldg. Codes-Yopp's, Robinson, Bentley, A. B. C, 5th Edition 
Cross. ' 

M. C. KING CO. Codes— Western Union, Yopp's, and ABC 
4th and 5th Edition. 



432 THE PACKERS' ENCYCLOPEDIA 

PALMER-MURPHY CO.— 817-818 Atlanta Thust Bldg. 

PINSON BROKERAGE CO.— 1126 Healey Bldg. Codes— 
Yopp's and Robinson's. 

R. M. SIMS CO.— 1316-17 Atlanta Trust Co. Bldg. Code— Yopp's. 

A. A. SMITH. Codes — Lieber's, A. B. C, 5th Edition, Robinson's 
and Yopp's. 

TAYLOR COMMISSION CO. Code— Yopp's. 

A. P. TREADWELL & CO.— 918 Healey Bldg. 

Augusta 

R. E. BARINOWSKI— Lamar Bldg. Codes— Yopp's and Robin- 
son's. Individual ownership. 

. HEATH, MALLARD & DANIEL. Codes— Yopp's and Robin- 
son's. 

Savannah 

WALLACE & IVERSON— 27 Whitehall St. All packinghouse 
products. 

ILLINOIS 
Chicago 

A. L. WEBSTER & CO.— Ill W. Washington St. Individual 
ownership. Codes — Cross; code word, "Alwebco." Tallow and 
greases and hides and skins. 

TOMKINS. PHEE & CO.— 401 Webster Bldg., 327 S. LaSalle St. 
Partnership. Codes — Cross. Tallows, greases, oils and tankage, 

STEITZ BROKERAGE CO.— Ill W. Washington St. Individual 
ownership. Codes — Bentley's. Lard and compound, vegetable oils 
and tallow and greases. 

KELLY BROKERAGE CO.— 434 Postal Telegraph Bldg. Part- 
nership. Codes — Cross and Western Union; code word, "Kerbroco." 
All packinghouse products, lard and compound, S. P. meats and tallow 
and grease. 

DAVIDSON COMMISSION CO.— 140 W. Van Buren St A 
corporation. President, A. A. Davidson; Secretary, F. H. Harrison: 
Treasurer, W. White. Codes — Cross, Robinson and Yopp. All 
packinghouse products, lard and compound, vegetable oils, S. P. meats 
and tallow and greases. 

WALTER R. KIRK. 327 S. La Salle St. Individual ov>'nership. 
Codes — Lieber's, A. B. C, 4th and 5th, Yopp's, Cross, Robinson's, 
Yopp's Revised, W. U. and Bentley's; code word, "Kirkcliffe." Vege- 
table oils, tallow and greases. 

JOHN W. HALL— 327 S. La Salle St.. Webster Bldg. Indi- 
vidual ownership. Codes — Cross, Yopp, Robinson, Bentley and 
private. All packinghouse products, lard and compound, vegetable 
oils, S. P. meats, tallows and greases. 

HERBERT BROKERAGE CO.— 713 Postal Telegraph Bldg. 
Packinghouse products, tallow, greases, sausage material. 

E. G. TAMES — 309 S. La Salle St. .A.ll packinghouse products. 

ROY L. NEELY— 327 S. La Salle St. Casines. 

J. F. NICpLAS— 327 S. La Salle St. All packinghouse products, 
hides, sheepskins, etc. 

McPHERSON-CARNEGIE CO.— 168 N. Michigan Ave. Part- 
nershio. Code — Cross. All packinghouse products. 

CHAS. SINCERE & CO.— 141 W. Jackson Blvd. Provisions. 



BROKERS 433 

RUMSEY & CO.— 91 Board of Trade BIdg., 141 Jackson Blvd. 
A corporation. President and Treasurer, H. A.. Rumscy; Secretary, 
H. B. Godfrey. Codes — Utility, Jacobian and Private; code word, 
"Chappins & Rumsey." All packinghouse products. 

H. H. MOORE — 327 South La Salle St. Individual ownership. 
Codes — Cross, Robinson and Yopp's; code word, "Galmoore." Vege- 
table oils and tallow and greases. 

GEORGE SUNDERLAND— 332 South La Salle St., Postal Tele- 
graph Bldg. Codes — Cross. All packinghouse products. 

GEO. TSCHAPPAT & SON— 327 S. La Salle St. Partnership. 
Codes — Robinson and Cross. Tallow and greases. 

W. L. GREGSON & CO.— 327 S. La Salle St. Individual owner- 
ship, W. L. Gregson. Codes — Cross; code word, "Andgregson. ' All 
packinghouse products. 

ZIMMERMAN-ALDERSON-CARR CO.— Ill West Monroe St. 
A corporation. President, W. L. Alderson; Vice-President, W. D. 
Carr; Secretary, W. B. Burr; Treasurer, W. L. Alderson. Codes — 
Yopp's, Cross and Robinson. Vegetable oils, tallow and greases. 

WILLIAMS COMMISSION CO.— 327 S. La Salle St. A corpo- 
ration. President, Geo. A. Williams; Vice-President, S. A. Corker; 
Secretary and Treasurer, H. S. Haze. Codes — W. LI. 5 letter, W. U., 
Universal, A. B. C, Bentley's and Lieber's; code word, "Wiloilcom." 
All packinghouse products, lard and compound, vegetable oils, tallow 
and greases and a full line of chemicals. 

STERNE & SON CO.— ISO W. Van Buren St. A corporation. 
President, C. B. Martin; Vice-Presidents, C. H. Sterne and D. P. Cos- 
grove; Secretary and Treasurer, J. G. Gilkison. All packinghouse 
products, vegetable oils, tallow and grease. Codes — Cross, Yopp, 
Lieber's, Bentley and Private; code word, "Gemsterne." Offices at 
New York, Memphis, Dallas, Houston and San Francisco. 

J. C. WOOD & CO.— 70 Board of Trade Bldg. Partnership. 
Codes — Cross. Provision brokers only. 

JOHN S. CAMPBELL & CO.— 140 S. Dearborn St. 

PROCTOR & JOHNSON— 327 S. La Salle St. 

SUZUKI & CO.— 821, 28 E. Washington St. (V. O.) 

GALLAGHER, D. J.— 4209 S. Racine Ave. 

HATELY BROS. CO.— Board of Trade Bldg. Provisions. 

RASCHKE BROKERAGE Cp.- 4148 S. Halsted St. Codes- 
Cross; code word, "Itradco." Packinghouse brokerage. 

HENRY DUMMERT— 118 N. La Salle St. Individual owner- 
ship. Tallow and greases. 

CARRUTHERS BROKERAGE CO.— 332 S. La Salle St. Indi- 
vidual ownership. Codes — Yopp's and Cross. Tallow, greases and all 
packinghouse products and by-products. 

CROSS, ROY & SAUNDERS— 140 W. Van Buren St. Pro- 
visions. 

M. K. PARKER & CO.— Webster Bldg. 

SCHWARTZ & CO.— 305 S. La Salle St. 

J. TREDWELL & CO.— 327 S. La Salle St. 

LOUISIANA 

New Orleans 

E. D. CAMBON— 613 Poydras st. 
W. D. COOPER— 867 Magazine St. 



434 THE PACKERS' ENCYCLOPEDIA 

MARYLAND 
Baltimore 

KAUFMAN PACKING CO.— Sixth St. A corporation. Presi- 
dent, H. J. Kaufman; Vice-President, W. C. Kaufman; Secretary, 
Halver B. Kaufman; Treasurer, J. L. Kaufman. 

SAM'L KRAUS & SON— 316-318 S. Eutaw St. Partnership. 
Codes — Cross and Yopp. All packinghouse products, vegetable oils. 

MASSACHUSETTS 
Boston 

GEORGE W. KING— 502 Board of Trade Bldg. Individual 
ownership. Codes — Cross, Yopp's and Robinson. All packinghouse 
products, lard and compound and vegetable oils. 

J. R. POOLE CO.— 11 S. Market St. A corporation. President, 
J. R. Poole; Vice-President, W. G. Joyce; Secretary, H. S. Eraser 
and F. C. Clark. Codes — Cross and Robinson; codeword, "Jonarpool." 
All packinghouse products, lard and compound, casings, vegetable 
oils, S. P. meats and tallow and greases. 

HERMON A. FLEMING CO.— 88 Board St. Individual owner- 
ship. Codes — Cross, Robinson and Yopp's; code word, "Flemco- 
Boston." All packinghouse products. 

H. P. HALE CO.— 126 State St., Cunard Bldg. Individual owner- 
ship. Codes — Cross and Robinson. All packinghouse products, lard 
and compound, S. P. meats and tallow and grease. 

P. G. GRAY CO.— Fidelity Bldg. Partnership. Codes— Cross, 
Griffin and Utility. All packinghouse products, lard and compound 
and S. P. meats. Specialize in dressed beef, lamb and veal, fresh pork 
loins, green and S. P. meats and pure lard. 

WILLIAM G. JOYCE— Boston Fruit & Produce Exchange. All 
packinghouse products. 

WILLIAM M. WARE & CO.— 88 Broad St. Partnership. 
Codes — Bentley's and A. B. C, 5th edition; code word, "Wareco." 
Oleo oil, stearine, cracklings, bones and tankage, rosin. Branch office 
at 351 Produce Exchange, New York City, and 90 St. James St., Mon- 
treal, Canada. 

KENTUCKY 

Louisville 

HANKINS & ALLEN— 31-32 Our Home Life Bldg. Partnership. 
Codes — Cross and Robinson. All packinghouse products. 

MICHIGAN 
Detroit 

JOHN J. HAMEL— Room 610, 213 State St. Individual ownership. 
Codes — Cross and Robinson. Tallow and greases. 

C. W. PERGANDE— 4833 St. Clair Ave. Individual ownership. 
Tallow, greases, hides. 

MINNESOTA 

South St. Paul 

THE HAAS COMMISSION CO.— 201 Exchange Bldg. Indi- 
vidual ownership. President, C. L. Haas; Vice-President, G. M. Fitz- 
gerald; Secretary, A. W. Thomas; Treasurer, W. F. Aull. 



BROKERS 435 

Minneapolis 

WHEELER YOUNG CO.— 655 Temple Court. A corporation. 
President, Harry K. Wheeler; Vice-President, E. M. Young; Secre- 
tary, E. M. Young; Treasurer, H. K. Wheeler. All pork products. 

MISSOURI 
St. Louis 

JOHN RING — 508 Merchants Exchange Bldg. Individual owner- 
ship. Codes — Cross and Robinson; code word, "Ring." Also order 
buyer and commission man. All packinghouse products, lard and 
compound, vegetable oils, S. P. meats and tallow and greases. 

J. B. DICK & COMPANY. 

PARKER-SAUNDERS— 340 Pierce Bldg. 

Kansas City 

J. E. CHALLINOR— 556 Live Stock Exchange Bldg. Individual 
ownership. Codes — Yopp's, Robinson, Cross and A. B. C, 5th edition; 
code word, "Challinor." All packinghouse products and cottonseed 
and linseed products. 

NEW YORK 

New York City 

C. A. BECHSTEIN— 443 W. 13th St. All packinghouse products. 
ELBERT & CO.— 27 William St. A corporation. President, A. 

Elbert; Vice-President, W. H. Beall; Secretary, M. Hallwood; Treas- 
urer, B. Elbert. Codes — A. B. C, 4th, 5th and 6th editions, Bentley's, 
Lieber's, Robinson, Cross and Yopp's; code word, "Elbertonia." Lard 
and compound, vegetable oils and tallow and greases. 

D. GECK, INC. — 80 Maiden Lane. Tallow, grease, cracklings, 
tankage, hides, bones, etc. 

JOHN THALLON & CO., INC.— New York Produce Exchange 
Bldg., 8 Broadway. A corporation. President, Monroe Washer; 
Secretary and Treasurer, D. W. Frazer. Codes — Bentley's, A. B. C. 
and Private; code word, "Thallon." Exporters of packinghouse and 
dairy products. 

H. W. CALEF, INC.— 331 Produce Exchange. Codes— Lieber's 
and Private. Vegetable oils and tallows and greases. 

ASPEGREN & CO. — Produce Exchange. A corporation. Lard 
and compound and vegetable oils. Sole selling agents for Portsmouth 
Cotton Oil Refining Corp., Portsmouth, Va., Gulf & Valley Cotton 
Oil Co., Ltd., New Orleans, La., The. International Vegetable Oil Co.,. 
Savannah and Atlanta, Ga. 

WELCH, HOLME & CLARK CO.— 383 West St. A corpora- 
tion. President and Treasurer, A. M. Sherrill; Vice-President, How. 
Sherrill; Secretary, M. E. Clark. Codes — A. B. C, 5th edition (Imp.), 
Lieber's, Imp., W. \5. and Cross; code word, "Ordeal." Tallow and 
greases and soap makers' supplies. 

FREDERICK B. COOPER— 228 Produce Exchange. Individual 
ownership. Codes — Cross and Griffin's. All packinghouse products, 
lard and compound and S. P. meats. 

YOUNG COMMISSION CO., INC.— 25 Broadway. A coroora- 
tion. President, S. C. Young; Vice-President, F. S. Young, Jr.; Secre- 
tary and Treasurer, W. M. Sloan. Vegetable oils and tallow and 
greases. 

DAVIS & BASSETT, INC.— 299 Broadway. A corporation. 
President and Treasurer, J. L. Davis; Vice-President, H. D. Bassett; 



A3b THE PACKERS' ENCYCLOPEDIA 

Secretary, Frothingham. Codes — Bentley's, A. B. C, 5th edition, and 
Marconi; code word, "Davett." Purchase outright for export. 

WILLIAM M. WARE & CO.— Produce Exchange Bldg. Part- 
nership. Codes — Cross, Robinson and Private; code word, "Wilm- 
ware." Vegetable oils, tallow and greases, fertilizer, oleo oil and 
stearine. 

EDWARD FLASH CO.— 29 Broadway. A corporation. Presi- 
dent and Treasurer, E. Flash, Jr.; Vice-President, W. A. Storts; Secre- 
tary, O. S. Flash. Codes — Yopp's, Lieber's and A. B. C, 5th; code 
word, "Ixofoldero-New York." Vegetable oils. 

WORTHEN, TROTT & SULLIVAN— 200 Produce Exchange. 
Partnership. Codes — Private, A. B. C, 5th, and Bentley's; cable ad- 
dress, "Longanka-New York." Lard and compound and vegetable 
oils, also oleo oil and stock, neutral and refined lard and choice white 
grease. 

CHAS. HOLLINSHED CO., INC.— Produce Exchange. A cor- 
poration. President, Chas. Hollinshed; Vice-President, Secretary and 
Treasurer, W. J. Fischer. Codes — Private. All packinghouse prod- 
ucts, lard and compound, vegetable oils and tallow and greases. 

H. C. ZAUN — 410 Produce Exchange. Individual ownership. 
Codes — Cross, Robinson and Utility. All packinghouse products, lard 
and compound, vegetable oils, S. P. meats and tallow and grease. 

J. C. FRANCESCONI & CO.— 25 Beaver St.; branches, 327 S. La 
Salle St., Chicago, and 486 California St., San Francisco. A corpora- 
tion. President and Treasurer, J. C. Francesconi; Vice-President, 
W. A. Henson; Secretary, C. Francesconi. Codes — Cross, Robinson's 
and Yopp's. All packinghouse products and vegetable oils. 

ARTHUR COMPANY— 403 Produce Exchange. Individual own- 
ership. Codes — Bentley's, Lieber's and A. B. C., 5th; code word, 
"Arthbroko." All packinghouse products and vegetable oils. 

FONTANA BROS., INC.— 424 Produce Exchange. A corpora- 
tion. President, A. G. Fontana; Vice-President and Treasurer, F. G. 
Fontana; Secretary, G. A. Giglioli. Codes — Bentley's, Lieber's, A. B. 
C. and W. U. ; code word, "Oderfla." All packinghouse products and 
vegetable oils. 

W. B. CASSELL & CO.— 1201-25 Beaver St. Partnership. Codes 
— Cross and Griffin. All packinghouse products and vegetable oils. 

ARTHUR DYER— 438 Produce Exchange. Individual owner- 
ship. Codes — Cross, Griffin and Armsby. All packinghouse products. 

A. F. LOPEZ & CO., INC.— 120 Produce Exchange. Exporters 
packinghouse products. 

MacDOWELL-PETERMAN CO., INC.— 15 William St. A 
corporation. President, C. E. MacDowell; Vice-President and Gen- 
eral Manager, Andrew Peterman; Secretary, G. W. Smyth; Treasurer, 
A. Peterman. Codes — Cross, Robinson, Private and A. B. C, 4th, 5th 
and 6th editions; code word, "Macpete." All packinghouse products. 
Make a specialty of export trade. 

SUZUKI & CO.— 220 Broadway. Partnership. $25,000,000 paid 
capital. Codes — All standard codes; code word, "Kanetatsu New 
York." Suzuki & Co., New York, is the headquarters in the United 
States of Suzuki & Co., Kobe, Japan, being engaged in general export, 
import, manufacturing, and steamship operations, with branch offices 
in Seattle, Wash., San Francisco, Cal., Portland, Ore., and Fort Worth, 
Texas. 



BROKERS 437 

M. E. CLARENDON & SONS COMPANY— 78 Gold St A 
corporation. President, J. P. Clarendon; Secretary and Treasurer, 

J „9if ^^"^°"- Codes— A. B. C, Lieber's and Widebrook; code 
word, 'Clarenhide." All packinghouse by-products, tallow and greases. 
A /W^c? FINN— 24 Stone St. Partnership. Codes— Cross and 
A. B. C, 5th edition. All packinghouse products and vegetable oils. 

JOHN GOGGIN— Room 410 Produce Exchange. Lard and com- 
pound, vegetable oils, tallows and greases. 

J- P. GRANT — 25 Broadway. Codes — Cross, Yopp's, Lieber's, 
A. B. C, 5th edition. All packinghouse products, vegetable oils and 
S. P. meats. 

JACKSON HATHAWAY— 445 Produce Exchange BIdg. Codes 
--A. B. C, Lieber's and Private; code word, "Ballery." Vegetable 
oils, and tallow and grease. 

TOBIAS T. PERGAMENT & CO.— New York Produce Ex- 
change. Tallows and greases. 

F. C. ROGERS— 431 West 14th St. A. H. Olton, Manager. Pro- 
visions and packinghouse products. 

W. D. VANDERHOVE & CO., INC.— 309-311 New York 
Produce Exchange, New York City. A corporation. President, 
G. A. Dausey; Secretary, R. F. Biedermann. Codes— Cross. Tallows 
and greases. 

C. W. ANDRUS & SON— 350 Produce Exchange 
BAKER, CARVER & MORRELL CO.— 39 Water St 
ROBERT G. BRANDT— C 20, Produce Exchange ' 
H. J. CANTRELL— 59 Pearl St 

B. FRANKFELD & CO.— 211 Produce Exchange 
CHAS. F. GARRIGUES CO.— 54 Wall St 

C. C. HEIDELBERGER'S SONS— 1085 Manhattan Ave 
S. HENLE— 25 Beaver St. 

H. HENTZ & CO.— 22 William St. 

H. P. KIDD— 127 Produce Exchange. 

E. S. KUH & VALK CO.— 456 Produce Exchange. 

KULLMAN & CO.— 339 Produce Exchange 

D. C. LINK & CO.— 118 Produce Exchange ' 
McGUIRE & JENKINS— 16 Beaver St ' 
MORRIS & WILMARTH— 217 Produce Exchange 
PRITCHARD & CO.— 323 Produce Exchange. 
RONEY & CO., INC.— 81 Broad St. 
ROUNDEY, F. B.— 225 C, Produce Exchange 

W. H. STORY & CO.— 213 Produce Exchange 
WILLIAMS COMMISSION CO.— 23 Beaver St. 

East Buffalo 

WILLIAM LANSILL— 963 William St. Individual ownership. 
Codes — W. U., Universal edition, Robinson, Yopp and Cross- code 
word, "Lansill-Buffalo." Vegetable oils and tallow and greases. 

OHIO 

Cincinnati 

C. W. RILEY, JR.-2109 Union Central Bldg. Codes— Cross, 
Kobinson and Miller s. All packinghouse products and vegetable oils. 



438 THE PACKERS' ENCYCLOPEDIA 

Cleveland 

ARTHUR CO.— 879 The Arcade. All packinghouse products. 

CHARLES A. STREETS— 824 Engineers Bldg. Codes— Cross 
and Robinson. All packinghouse products, fertilizer materials and 
vegetable oils. 

E. R. SMEAD CO.— 327 S. La Salle St., Chicago; 1262 Hanna 
Bldg., Cleveland; 2 Rector St., New York City. A corporation. Presi- 
dent and Treasurer, E. R. Smead; Vice-President, T. R. Proctor; 
Secretary, C. L. Small. Codes — Yopp, 7th edition. Vegetable oils. 

PENNSYLVANIA 
Philadelphia 

W. T. RILEY— 61-63 Main Floor Bourse Bldg. Individual own- 
ership. Codes — Cross, Griffin and Private; code word, "Rileken." All 
packinghouse products and vegetable oils. 

EDWARD B. CONLEY— 5160 Pulaski Ave. Individual owner- 
ship. Codes — Cross, third edition. All packinghouse products. 

FATS AND OILS SERVICE CO.— Commercial Trust Bldg. 

F. C. ROGERS — 267 North Front St. Provisions and packing- 
house products. 

Pittsburgh 

H. R. SMITH CO. — Jenkins Arcade. A corporation. President, 
H. R. Smith; Vice-President, Wm. F. Gottschalk, Jr.; Secretary and 
Treasurer, W. H. Hervey . Codes — Cross and Robinson. All packing- 
house products, grocer specialties and vegetable oils. 

WM. F. HAM EL — 331 Fourth Ave. Individual ownership. All 
packinghouse products, lard and compound, and tallow and greases. 
Codes — Robinson and A. B. C, 5th edition. 

J. S. TAYLOR. 

TENNESSEE 
Memphis 

A. G. PERKINS — Porter Bldg. Individual ownership. Codes — 
Yopp's; code word, "Siquis." Vegetable oils, cottonseed products and 
also press cloths. 

GILES B. BONE CO.— 1030 Falls Bldg. Individual ownership. 
Codes — Yopp and Robinson. Cottonseed products. 

L. C. BARTON— Falls Bldg. Individual ownership. Codes- 
Cross, Sardy, Robinson and Yopp. Vegetable oils. 

W. B. DASHIELL— 1025 Falls Bldg. Individual ownership. 
Codes — Robinson and Yopp. Vegetable oils. 

SCRUGGS-CARTER CO.— 1512 Bank of Commerce Bldg. Part- 
nership. Codes — Yopp's and Robinson's. Vegetable oils, cottonseed 
and peanut products. 

W. C. NORTHERN— 313 Central State Bank Bldg. Individual 
ownership. Codes — Yopp and Robinson. Wholesale cottonseed prod- 
ucts. 

STERNE-BARTON CO.— Falls Bldg. Codes— Yopp's, Cross, 
Sardy and Robinson. A corporation. Cottonseed products, vegetable 
oils and packinghouse products. 



BROKERS : ; . 439 

SCRUGGS-HILDEBRAND CO.— 22 North Front St., 208 Falls 
Bldg. Partnership. Codes— Yopp's and Robinson. Vegetable oils, 
cottonseed products, mill feeds and fertilizer materials. 

W. P. BATTLE & CO.— 56 Porter Bldg. Individual ownership. 
Codes — Yopp's; code word, "Nub." Vegetable oils. 

ROBERT. RUFFIN— 56 Porter Bldg. Individual ownership. 
Codes— Yopp's. Vegetable oils. (With W. P. Battle & Co ) 

F. W. BRODE CORPORATION— 119 Madison Ave. President, 
F. W. Erode; Vice-President, J. L. Brode; Secretary, B. D. Brode; 
Treasurer, J. H. Mangum. Codes— Yopp's, Robinson, Private, A. B. 
C, 5th edition, Hinrick's Baltimore, 2nd edition. Cable address, 
"Brode." Dealers in cottonseed and peanut products. 

MANIRE BROKERAGE COMPANY. 

TEXAS 

Houston 

L. A. HAMMER & CO.— 415 Commercial Bank Bldg. 

Dallas 

FRED C. TONGUE & CO.— 327-328 Slaughter Bldg. Individual 
ownership. Codes — Cross, Robinson, The Miller's. All packinghouse 
products, lard and compound, vegetable oils, S. P. meats. Specializing 
in Mexican business. 

WASHINGTON 
Seattle 

FARRELL-BOSWELL & COMPANY— 907 Hoge Bldg. Part- 
nership. Codes — Cross, Robinson,:'^')Armsby and Yopp's. General 
brokerage edible and inedible, oiljS,, all kinds, both domestic and 
oriental; fish and wholesale fertilizers, packinghouse products; espe- 
cially by-products. 

GEO. W. BOWERS— Thompson Bldg. 

W. J. LAKE & COMPANY, LTD.— 600-A Central Bldg. Pack- 
inghouse products, edible oils, provisions. Codes — Western Union, 
A. ■ B. C, 5th edition, Robinson, Cross, Yopp's. Cable address, 
"Lakeco." .• 



i^^^y 



H^. 



440 THE PACKERS' ENCYCLOPEDIA 

LIVE STOCK ORDER BUYERS 

ALABAMA 

Montgomery 

ABRAHAM BROS.— Cor. Perry and Jefferson Sts., P. O. Box 
335, Partnership. Hogs for export only. 

KENNETT, P. C, & SON— Union Stock Yards Company. 

COLORADO 

Denver 

AMERICAN COMMISSION CO. MILLER, J. A., & SON. 
HAVENS LIVE STOCK CO. MOOK BROTHERS. 
HOUSTON COMAIISSION CO. MARLEY & DODD. 
LESLIE COY. MILLER, JOE., & CO. 

CLAYTON & MURNAN. MILLER & MELNICK. 

DEGEN BROS. NUNN, JACK. 

ESSER, HENRY. PEPPER, TOE. 

FLETCHER & DODD. RICHARDS & MITCHELL. 

HILL, W. S. SINGER, HENRY. 

HALL, J. O., & SON. SMITH, F. E. 

HENDERSON, PAUL. SCHAEFFER, ARTHUR. 

JAMISON, HARRY. WYATT, CLIFF. 

LEVY, ED., & SON. WHEELER. JAMES. 

LOWELL PURE BRED CAT- WILKERSON, B. R. 
TLE CO. 

All Union Stock Yards, Denver. 

GEORGIA 
Atlanta 
SHIPPEY, J. K., & BRO.— Miller Union Stock Yards. 

ILLINOIS 
Chicago 

BOWLES LIVE STOCK COMMISSION CO.— U. S. Yards. A 
corporation. President, J. P. Bowles; Vice-President, Chas. F. Goep- 
per; Secretary and Treasurer, L. F. Weeks. 

BAKER HEYNE COMPANY— U. S. Yards. Partnership. 

ADLER SONS & CO.— Exchange Bldg., U. S. Yards. Partnership. 

REEVES, R. R., & CO.— U. S. Yards. Individual ownership. 

CLARK, BOWLES & CO.— 107 Exchange Bldg., U. S. Yards. 
Individual ownership, E. A. Clark. 

WHITE & CO., C. E.— 79 New Exchange Bldg., National Stock 
Yards. A corporation. President, C. E. White; Vice-President, 
F. M. Rook; Secretary and Treasurer, A. J. Hallows. 

OWEN, C. EGAN & CO.— U. S. Yards. Codes— Cross. 

MOOG & GREENWALD— 28 Exchange Bldg., U. S. Yards. 
Individual ownership. 

WOOL GROWERS COMMISSION COMPANY— 188 Live 
Stock Exchange Bldg., U. S. Yards. 

NIXON, C. E., & CO.— 167 Exchange Bldg., U. S. Yards. Part- 
nership. 

GOOGINS & WILLIAMS— 134 Live Stock Exchange Bldg., 
U. S. Yards. Individual ownership. Codes — Utility. 

DOUD, KEEPER & ETTINGER, U. S. Yards. Partnership. 

PRITCHARD COMMISSION CO.— Exchange Bldg. Partnership. 



LIVESTOCK ORDER BUYERS 441 

HARRY SHERWOOD & SON— 27 Exchange Bldg., U. S. Yards. 
Partnership. W. H. Sherwood and R. H. Sherwood. 

Following order buyers all care Union Stock Yards, Chicago: 
KING, A. S. NEWTON, THOS. D. 

SINCLAIR, GILLETT & CO. EGAN, E., & CO. 
BRADBURN, W. J. BROWN, KENNEDY & CO 

DARLINGTON & CO. MARLOW, A. 

FONLE BROS. GANEY BROS. 

LAWLER, J. J. BRENNAN, F. J. 

LETT, JOHN R., & CO. L. W. BUDD. 

NICHOLS, H. FELIX GEHRMANN. 

FOSTER, R. C. HUFFMAN & HUTCHISON. 

BELL, H. L. KELLER, J. B. 

HERBERT, G. R., & CO. HARRY LOEWELL. 

DANIEL, WM., & BRO. MARTIN, C. H. 

RONAN, T. J. A. TREVELLYAN. 

East St. Louis 
MORRIS BROS. & DUNHAM. ROUNTREE BROS. 
NIFONG COMMISSION CO. ARNOLD, HENRY. 
COY & DELMORE. GRIMES, I. C. 

CAUDLE COMMISSION CO. RICE, W. J., CO. 
HOLLOWAY & CO. HENSLEY. W. R., & CO. 

HILTON, W. E., & CO. SUNDHEIMER, BOB, & CO 

HUGHES, WM. S., CO. MEYER. ABE. 

WALKER-WATKINS. SLOAN, JOE. 

WATKINS & COMPANY. YOUNG, W. H., & CO 

TIPPETT & CO., W. S. SNIDER BROS. 

KENNETT-SPARKS & CO. PERSHALL, A. J. 

CASH, E. T., & CO. 
All National Stock Yards. 111. 

Peoria 

CHAS. F. HILL— Peoria U. S. Yards. 
EVERETT BUSTER— U. S. Yards. 
WHITE, F. E., & CO.— U. S. Yards. 
PIERSON, C. A., & CO.— Foot of South St. 

INDIANA 

Indianapolis 
ACKLEN, S. J. REYNOLDS, FRANK R., CO. 

LICHTENBERG CATTLE CO. KENNETT, MURRAY & DAR- 
GARDNER & HUSSEY. NELL. 

SCHULL, JOHN K. HILL, J. W. 

THOMPSON, J. W., & CO. McMURRAY & JOHNSTON. 

HERBERT SAWYER & CO. KRAMER, C. F., CO. 
POWELL. HARTING & CO. KAHN, D. A. 

All Union Stock Yards, Indianapolis. 
Lafayette 

KENNETT, MURRAY & CO.— Union Stock Yards. 

IOWA 
Sioux City 
HEFNER BRO.S. & KLOEK. BALDWIN. KITSELMAN & 
DONOHUE, J. J. TIMMEL 

RICE BROTHERS. CLAY, ROBINSON & CO 



442 



THE PACKERS' ENCYCLOPEDIA 



MIDWEST LIVE STO 
COM. CO. 

IOWA COMMISSION CO. 

HERMAN & McGLAUELIN. 

STEELE-SIMAN & CO. 

FITZSIMMONS-PIERCE- 
FRICK COMMISSION CO 

HUDSON-GIBBS COMMIS- 
SION CO. 

LONG & HANSEN. 

SWANSON, GILMORE & 
WALSH. 

WAGNER. GARRISON & 
ABBOTT. - 

WAITT & LAKE COM. CO. 

BIRMINGHAM, E. H. 

All Stock Yards, Sioux Ci 



CK FRANK E. SCOTT COMMIS- 
SION CO. 

FLYNN COMMISSION CO. 

GEORGE M. VICKERS COM- 
MISSION CO. 

OILMAN COMMISSION CO. 

HIGGINS SHEEP COMMIS- 
SION CO. 

INGWERSEN BROS. 

LEE LIVE STOCK COMMIS- 
SION CO. 

LYNCH & GAMET. 

ROSENBAUM BROS. & CO. 

SIOUX CITY LIVE STOCK 
COMMISSION CO. 

WOOD BROS. & CO. 
ty, Iowa. 



KANSAS 
Wichita 
FLINT HILLS LIVE STOCK COMMISSION CO.— 47 Live 
Stock Exchange Bldg. Partnership. 

STUART, C. A., LIVE STOCK COMMISSION COMPANY— 
Union Stock Yards. 

SWANFELKT, E. S.— Wichita Union Stock Yards. 

KENTUCKY 

Louisville 

COLLINS, RUSSELL. BAILEY WATKINS, CARRUTHERS & 

& CO. CO. 

HENRY KNIGHT & SON, INC. KENNETT. P. C, & SON. 
BOWLES, T. T. GARRIOTT, T. L., & CO. 

ROGERS & CO. 
All Exchange Building, Bourbon Stock Yards. 

MARYLAND 

Baltimore 

SUNDHEIMER, S.— 2423 Madison Ave. 

MICHIGAN 

Detroit 

SANDEL. STACY, BEADLE & JOHNSON, PRINCE. HAM- 
GREEN MOND & HALL. 
BISHOP, HOLMES, HAM- BRESNAHAN & SONS. T. 

MOND & JACKSON. KENNETT, MURRAY & CO- 

LINA. 
All Detroit Stock Yards. 

MISSOURI 
Kansas City 
SCHWARTZ, BOLEN & CO. RICE & KIRK. 
CRIDER BROS. COM. CO. FREED ORDER BUYING CO. 
CALLAHAN, J. B. BALLING. 

GRAYBILL & STEPHENSON. CLATTERBUCK, WILSON & 
M K & T. COMMISSION CO. LANGFORD. 
CHERRY-TILDEN LIVE GOODSON GREEN & CO. 

STOCK COMMISSION CO. L. LEVY. 



Wf 



LIVESTOCK ORDER BUYERS 443 

CURTIS & WRIGHT. RECORD ORDER BUYING CO 

ROBINSON-HOOVER COM. GEORGE W. SEARLS 

CO. H. M. SPARROW. 

BOWLES LIVE STOCK COM. H. STEINFELS & CO 

CO. H. C. WILLIAMS. 

All Live Stock Exchange Bldg., Kansas City Stock Yards. 

St. Joseph 

WOOD LIVE STOCK COM. CO. VALLERY-BAKER-JACKSON- 
HOLTMAN. J. W. JORDON 

AUSTIN-HAMILL-DIXON MORLOCK, W. H 

LIVE STOCK COMMISSION JONES, C. H 

CO. ROUNDTREE, W. R. 

CLAY ROBINSON & COM- TRIPLETT & SON 

PANY. TAMES STROCK. 

GREAT WESTERN LIVE TRAMP, CHAS 

STOCK COMMISSION CO. HRENCHIR BROS 
WHEELER & SONS. AIKENS J V 

VENCILL & SON.' 

NEBRASKA 

Omaha 

J. W. MURPHY. DONAHUE-RANDALL & CO 

FRANK ANDERSON & SON. JOHN HARVEY & CO 
ROBERTS BROS. & ROSE. ALLEN DUDLEY & CO 
LAIRD LIVE STOCK COM-J. H. LAWRENCE 

MISSION CO. BYER BROS. & CO 

GEO. M. WOOD SHEEP COM- LLOYD McADAMS 

MISSION CO. SWARTZ & COMPANY. 

All Live Stock Exchange Bldg., Stock Yards Station. 

NEW JERSEY 
Jersey City 

MYERS & HOUSEMAN— Jersey City Stock Yards. 

Newark 

CANFIELD COMMISSION COMPANY— 32 Plane St., Newark 
Stock Yards. 

NEW YORK 

New York 

McCABE, DREELAN & McCABE— 312 West 60th St. 

Buffalo 

GEORGE C. EIRICK. DUNNING & STEVENS INC 

STACY, BEMENT & BEADLE, SADLER, RORICK & CO 
^ INC. MEEKS, BOREN & MILLER 

J. A. GRUNDTISCH. SWOPE. HUGHES, WALTZ & 

LAMBERT CANNON. BENSTEAD vv/^i.xz. o^ 

ZIMA/[ER BROS. RICE & WHALEY CO 

JOHNSTON, E. E. DALTON MEEKS CO ' 

FORD & HOLLOWAY. IMHOFF COMMISSION CO 

CLAY, ROBINSON & CO. WINDSOR BROS 

All Live Stock Exchange Bldg., East Buffalo. 



444 THE PACKERS' ENCYCLOPEDIA 

OHIO 

Cincinnati 

KENNETT, COLINA & CO.— Union Stock Yards. 
Cleveland 
BENSTEAD, BRYANS & CO. SHIPPERS COMMISSION CO. 
BOWER & BOWER. GREENE, EMBRY CO. 

NATIONAL LIVE STOCK MEEKS, BOREN & THOMP- 
COMMISSION CO. SON. 

All Cleveland Union Stock Yards. 

Dayton 
GREENE, EMBRY & PETERSON COMMISSION CO.— Union 
Stock Yards. 
- McLEAN & COMPANY, Union Stock Yards. 

OKLAHOMA 

Oklahoma City 

LIBERTY LIVE STOCK COM- SCANNELL-SLITT COMMIS- 

MISSION CO. SION CO. 

BARFOOT-VINSON COMMIS- STRIBLING COMMISSION CO. 
^ SION CO. TATE-INGRAM LIVE STOCK 

^^^^l?J.^^^^VJ^r^^^^^^^^ COMMISSION CO. 
T7xVr^T Tcu T Kt5x> ^^'atattc WITH ERSPOO N-McMULLEN 

SK3N CO COMMIS- LIVE STOCK COMMISSION 

FUSON COMMISSION CO. t^^?' c attmt^t^pc: a rn 
HEALY & COMPANY. T. B. SAUNDERS & CO. 

MALOY COMMISSION CO. W. H. MAY. 
NATIONAL LIVE STOCK HUGO KAPF. 

COMMISSION CO. WRIGHT, R. O. 

OKLAHOMA LIVE STOCK CASH, JAMES. 

COMMISSION CO. T ACKEY & PRYOR. 

All Exchange Bldg., National Stock Yards. 

PENNSYLVANIA 
Pittsburgh 
WILLIAM A. MERRITT— Exchange Bldg.. U. S. Yards. 
UNION LIVE STOCK COMPANY, U. S. Yards. 
REEVES, R. R., & CO.— 1210 Esplanade St. 
Lancaster 
MYERS, HOUSEMAN, RICE & KNOX, R. N. 

WHALEY. MUSSER. H. C. 

L. D. HIMMELBERGER. MINNICH & MYERS. 

J. H. & ELIAS STAUFFER. BUSH & BRUBAKER. 

H. H. SNAVELY. HOMSHER BROS. 

LIED, WM. 
All Union Stock Yards. 

Philadelphia 
HOLMES & CLARK. JOHN GARTLAND. 

PHILADELPHIA SHEEP CO. LAMAR HUTTON. 
LENAHAN. SMYTH & CO. HENRICKSON & CO., J. E. 

THEO. B. LANDIS. COULBOURN & NOBLE. 

B. F. BEAR. RICE, C. J. 

CHRISTY & COMPANY. GROSS, C, & BROTHER. 

HEILBRON & LOEB. MONK, ARTHUR. 

All West Philadelphia Stock Yards. 



LIVESTOCK ORDER BUYERS 445 

SOUTH DAKOTA 

Sioux Falls 

SAVAGE, E. W., & CO. TRI-STATE FARMERS COM- 

BIG SIOUX COMMISSION CO. MISSION CO. 

COOLEY, B. H. 
All Live Stock Exchange Bldg., Stock Yards. 

TENNESSEE 

Nashville 

MURRAY, F. L., & COMPANY— U. S. Yards. 
KENNETT, P. C, & SON— U. S. Yards, 900 Second Ave., North. 
BURNETT-WILSON-LA CROIS CO.— South Memphis Stock 
Yards. 

WASHINGTON 

Spokane 

OVERMAN, A. V., & COM- HISLOP SHEEP COMPANY. 

PANY. CONDON COMMISSION COM- 

MURPHY, P. W., COMMIS- PANY. 

SION CO. PRIEST, ED. 

All Spokane Union Stock Yards. 

WEST VIRGINIA 

Wheeling 

TAVINER, RAY— Union Stock Yards. 
PATTERSON, B. B.— Union Stock Yards. 
SAX BROS.^Union Stock Yards. 

WISCONSIN 

Milwaukee 

BOOTH & McDERMOTT. KANE. STRAUSS & WINKELE- 

BRUEMMER, J. P., & SON. MANN. 

CLOUGH-COOK & CO. MORRIS, BEGEL. 

HOLMES & ROBINSON, INC. ISAAC, SIMON. 
SPENCER, L., & COMPANY. TERWILLEGER. L. 
VAN NORMAN, G. B., & CO. 
All Milwaukee Stock Yards. 




L 



THE 




Established In 1889 

Accepted at home and abroad as the 
authoritative source of information on 
all matters pertaining to the Meat 
Packing and Allied Industries. Official 
publication of the Institute of American 
Meat Packers and other trade 
associations. 

Executives, officials, department heads, 
superintendents, foremen, branch house 
managers and salesmen are able to keep 
closely in touch with the various activ- 
ities of the industry by reading THE 
NATIONAL PROVISIONER every 
week. 

If you are not a subscriber, do not miss 
another issue. If there is anything you 
want to know about that you do not 
find in "The Packers' Encyclopedia," 
write to 



THE NATIONAL PROVISIONER 



Old Colony Bldg. 
CHICAGO 



15 Park Row 
NEW YORK 



Subscription in the U. S., $3.00. 

Canada, $4.00. Foreign, $5.00 

per year 



447 



Mr. American Meat Packer! 

Are you affiliated with the one trade organization 
representing the Meat Packing industr}'? If not, you 
should know of our work and the benefits that come 
from such a membership. 

OBJECTS OF THE ORGANIZATION 

The Institute of American Meat Packers is an 
incorporated national organization composed of hun- 
dreds of packers located throughout the United State?, 
Canada and foreign countries. The Institute is or- 
ganized — 

a. to secure co-operation among the meat 
packers of the United States in lawfully 
furthering and protecting the interests and 
general welfare of the industry; 

b. to afiford a means of co-operation with the 
federal and state governments in all mat- 
ters of general concern to the industry; 

c. to promote and foster domestic and for- 
eign trade in American meat products ; 

d. to promote the mutual improvement of its 
members and the study of the arts and 
sciences connected with the meat-packing 
industry ; 

e. to inform and interest the American public 
as to the economic worth of the meat- 
packing industry ; 

/. to encourage co-operation with live stock 
producers and distributors of meat-food 
products. 

HOW THE ORGANIZATION FUNCTIONS 

The work of the Institute is largely handled under 
the guidance of committees appointed to consider, in- 
vestigate and report on matters referred to them. The 



448 



following is a partial list of permanent committees 
and new ones are appointed from time to time : 

Committee on Eradication of Live Stock Diseases. 
Committee on Foreign Relations and Trade 
Committee on Improved Live Stock Breeding 
Committee on Industrial Relations 
Committee on Live Stock Shipping Losses. 
Committee on Local Deliveries. 
Committee on Nutrition. 
Committee on Packing House Practice 
Committee on Public Relations. 
Committee on Soft and Oily Hogs 
Committee on Standardized Accounting 
Committee on Standardized Containers" 
Committee to Confer with Government Officials 
Committee to Confer with Live Stock Producers' 

i^S)dSons "^'^^ ^^^^" Dealers and Trade 

Finance Committee. 
Legal Corilmittee. 
Traffic Committee. 



effici 



Meirubership in these 



committees is a recognition of 



emciency in a particular line of work. Only "the ^no. 
capable men are selected. 

WASHINGTON SERVICE 

With an efficiently managed Washington office all 
matters are promptly handled at a minimum of ex- 
pense. With the industry practically controlled under 
tederal laws this represents a tremendous advantage 
to members located throughout the country. 

WE INVITE INVESTIGATION 

We take pride in the work we have accomplished 
and look forward to even greater success. We invite 
careful investigation, and welcome inquiries from 
members as well as non-members. 

Our dues are low and are the smallest thing about 
the organization. Let us send you an application blank. 



Institute of American Meat Packers 

509 South Wabash Ave., Chicago, IlHnois. 



449 



N every community, one industry and 
one company is the acknowledged leader 
because of its integrity, its fair dealing, 
its progressiveness and because of invariably 
satisfactory service and high quality mer- 
chandise. 

It is the aim of Allied Packers Incorporated 

to occupy this position in the meat food in- 
dustry, and we are striving daily — ^yes, hourly 
— to maintain a definite, consistent policy 
which will achieve this ambition. 

Our plants are modern in every respect and 
conveniently located to serve you at any 
point. 

Chicago — Western Packing & Prov. Co. 
Detroit— Parker Webb Co. 
Buffalo — Klinck Packing Co. 
Wheeling — F. Schenk & Sons Co. 
Topeka — Chas. Wolff Packing Co. 
Richmond — W. S. Forbes & Co., Inc. 
Toronto — Canadian Packing Co. 
Montreal — Canadian Packing Co. 
Peterboro — Canadian Packing Co. 
Hull — Canadian Packing Co. 
Brantford — Canadian Packing Co. 

Send in your inquiries. Our Products ivill please you. 



ALLIED PACKERS 

I INCORPOI^ArED I 

General Offices New York Office 

CHICAGO— 621 Postal Telegraph Bldg. 40 Tenth Avenue 



450 



Lighthouse Cleanser 

An Invaluable Aid in The Packing 
House or Factory 

Whatever you ask of a cleanser can be 
done with Lighthouse. 
It is a high grade scour- 
ing powder — a com- 
bination of natural 
cleansing agents, re- 
fined and powdered. 

For removing dirt from 
tiling, concrete, metal 
or wood, Lighthouse 
Cleanser is unexcelled. 

If you buy it in bulk — by the barrel, as many 
of our customers do — you'll find it remarkably 
convenient and economical. The small hand 
package is very convenient when distributing 
it to various departments. 

Prompt delivery from any of our branch houses. Write for 
prices and information. 

ARMOUR ^1 COMPANY 

DEPT. OF SOAP SALES 

CHICAGO 




6357 



451 



THE CUDAHY PACKING CO. 

GENERAL OFFICE: 
111 WEST MONROE ST. 

CHICAGO, ILLINOIS, U. S. A. 




Old Dutch 
Cleanser 



Manufacturers and Proprietors of 

"Old Dutch Cleanser" 

"Solvene" — A superior soap in shredded form 
"Puritan" Hams — Bacon — ^Lard — Sausage 
"White Ribbon" — A choice lard substitute 
"Rex" Hams — Bacon — Lard — Canned Meats 
"Sunlight" Butter — Eggs — Margarine 
"Meadow Grove" Cheese 



We Solicit Your Inquiries 

concerning our facilities for supply- 
ing products for both export and 
domestic usages. We can furnish 
anything in beef, pork or mutton, 
or their by-products, fancy meat 
and sausage specialties, produce, 
soaps, glues, glue material, ferti- 
lizers, hides, skins, pelts, hog hair, 
wool, bones, industrial oils, hog 
and beef casings, oleo oil, oleo 
stock, neutral lard, barreled pork 
and beef. 




Puritan 

Hamsand Bacon 



Kansas City, Mo. 
Sioux City, Iowa 
Memphis, Tenn. 



Plants and Factories 

Wichita, Kans. 
Omaha, Nebr. 
Toronto, Canada 



Los Angeles, Cal. 
Salt Lake City, Utah 
Calumet, Indiana 



452 



Members Institute of American Meat Packers 




Reg. U. S. Pat. Off. 



Producers of 



Niagara Hams and Bacon 

White Rose Pure 
Refined Lard 

Complete line of 

Packing House and Food Products 

■ B ■ 

Exporters of 

Lard, Canned Meats, Casings 

and 

All Foreign Cuts of Meats 



JACOB DOLD 
PACKING COMPANY 

BUFFALO, N. Y. 

Wichita, Kans. Omaha, Neb. Washington, D. C. 

Liverpool, Eng. London, Eng. 



453 



MORRIS 
Supreme 




/^N an infinite variety of foods, you will find 
^-^ the Yellow and Black label. It always 
means all that the name implies — Supreme! 

MORRIS & COMPANY 

PACKERS ... PROVISIONERS 

Chicago E. St. Louis St. Joseph Kansas City Omaha Oklahoma City 



454 



RoHE & Brother 

527-543 West 36th Street 

New York, N. Y. 

Export Offices: 344 Produce Exchange 



ESTABLISHED 1857 



PORK and 

BEEF 

PACKERS 

Lard Refiners 



Provisions for Export and Home 
Trade in Any Desired Package 



455 



All the world eats meat 




FUMBAR GERMAN WEST 
AFRICA. SlauRhtering hereis 
rather ceremonom but unsani- 
tary. The gentlemai in the robes 
of office is a native slaughterer. 
Others in the picture comprise 
helpers, cuttomers, and those who 
hang around the local market in 
Africa as in less remote places. 




JERUSALEM. The equivalent of 
a"car load order"in the Holy Land. 




CUNSIANTINOPLE. lUKKEY. 
A youthful meat trader on the 
way to his father's stall in the 
Constantinople market. Sanita- 
tion as a factor in distribution is 
an unconsidered subject. 



IIP^MiiMiiaiSf ..«» fanni 


iH,.t^^Rl Si 


H 



REVAL, ESTHONIA. The tem- 
perature of this Baltic state is 
favorable to unref rigerated hand- 
ling in the out-of-doors. The Baltic 
temperament is accustomed to 
markets such as this, never hav- 
ing had the improvements that 
we take so much for granted. 



But it is prepared under widely different 
conditions. 

Contrast the modern, clean, orderly- 
Swift & Company packing plant with the 
unkempt ceremonial butcher of ^A/'est 
Africa, killing clumsily in the open. 

Compare the Swift refrigerator cars and 
branch houses carrying meat, refrigerated 
and carefully protected,from packing plant 
to dealer, with the boy in Jerusalem 
delivering on his shoulder meat that is 
unprotected from insects, dust and heat. 

Swift & Company delivers meat products 
to towns and cities not served by branch 
houses through a system of car routes. 
Compare this with the Constantinople 
pack animal, sweaty and fly-bitten, con- 
veying the unprotected meats on its back. 

Look at your own retail dealer's modern 
service and equipment and compare that 
with the crude, outdoor market of 
Esthonia. 

Consider the meager meat allowances 
some of these foreign people enjoy, and 
the 2^4 pounds per week of the average 
American. 

Think also of the sort of meat the pictures 
suggest; compare the quality with that 
found in such delicate, delicious products 
as Swift's Premium Ham and Bacon and 
Swift's Fresh U. S. Inspected Meats. 

American meat packing, as exemplified 
in Swift & Company, is both a result of, 
and a contribution to, civilization. 

Swift & Company, U. S. A. 

Founded 1868 

456 



FOOD 
PRODUCTS 

Represent the Highest 
QuaHty that Choice Ma- 
terials and Expert Prep- 
aration can Produce. 




HAM MARGARINE PEANUT BUTTER 

BACON PORK SAUSAGE SALAD OIL 

LARD SUMMER SAUSAGE SLICED BACON 

SHORTENING BOILED HAMS 

CANNED MEATS 




GENERAL OFFICES: CHICAGO, ILL. 



o9S XoxCd<?»^ -^cdUa pxoOmi -^.wur^CcMtU 



457 



Fred J. Anders Chas. H. Reimers 



Anders & Reimers 



Architects 
Engineers 



Specialists in Packing Plants 
and Allied Industries 



Erie Building 



Cleveland, O. 



458 



Chemical & 
Engineering Company 

431 South Dearborn Street 
Chicago, Illinois 



Chemists 
Architects 
Engineers 
Practical Experts 



We specialize in solving all 

Technical and Practical 

Problems in the Packing 

Industry 



459 



Henschien & McLaren 

Tracking House ^rchiteSis 
and Engineers 

1637 Prairie Ave. Chicago, Illinois 

We have in recent years done work 
for the following well-known packers: 

Jacob Dolcl Packing Co Buffalo, N. Y. 

Nuckolls Packing Co Pueblo, Colo. 

William Davies Co., Inc Chicago, 111. 

William Davies Co., Ltd .Toronto, Can. 

Gunn's Limited Toronto, Can. 

John Morrell & Co Ottumwa, la. 

John Morrell & Co Sioux Falls, S. D: 

Rath Packing Co Waterloo, la. 

Geo. A. Hormel & Co Austin, Minn. 

White Provision Co Atlanta, Ga. 

Neuhoff Packing Co Nashville, Tenn. 

Louisville Provision Co Louisville, Ky. 

East Tennessee Packing Co Knoxville, Tenn. 

J. H. Allison & Co Chattanooga, Tenn. 

Evansville Packing Co Evansville, Ind. 

Birmingham Ice & Cold Storage Co Birmingham, Ala. 

P. P. Williams & Co Vicksburg, Miss. 

Independent Packing Co Chicago, 111. 

Louis Pfaelzer & Sons Chicago, 111. 

City Abattoir Co Chicago, 111. 

Allied Packers, Inc Chicago, 111. 

Brennan Packing Co Chicago, 111. 

Agar Provision Co Chicago, 111. 

Oscar Mayer & Co Chicago, 111. 

Illinois Packing Co Chicago, 111. 

David Levi & Co Chicago, 111. 

Siegel-Hechinger Packing Co Chicago, 111. 

Kerber Packing Co Elgin, 111. 

Ogden Packing & Provision Co Ogden, Utah 

Ogden Stock Yards Co Ogden, Utah 

Yorkshire Creamery Co Ottumwa, la. 

Universal Packing Co Fresno, Cal. 

A. D. Davis Packing Co Mobile, Ala. 

Belle Mead Farms Belle Mead, Va. 

Wheatfield Farms Niagara, N. Y. 

Irish Co-Operative Meat, Ltd Waterford, Ireland 

Capitol Refining Co Washington, D. C. 

Chas. Wolff Packing Co Topeka, Kan. 

Figge & Hutwelker Co New York, N. Y. 

C. A. Durr Packing Co Utica, N. Y. 

Manitoba Cold Storage Co Winnipeg, Can. 

S. S. Price Lexington, Ky. 

Field & Company Owensboro, Ky. 

Hammond Packing Co Cheyenne, Wyo. 

Campbell Brothers Co Danville, 111. 

Brooklyn Retail Butchers Corp Brooklyn, N. Y. 

Louis Meyer Company Brooklyn, N. Y. 

Rochester Packing Co Rochester, N. Y. 

A. C. Hof mann & Sons Syracuse, N. Y. 

Columbus Packing Co Columbus, Ohio 

Danahy Packing Co Buffalo, N. Y. 

Emmart Packing Co Louisville, Ky. 

Vissman Packing Co Louisville, K '- 



460 



Rollins BurdickHimter @. 











We guarantee lowest 
rates. 

We safeguard your 
interest. 

We prevent losses, by 
eliminating their 
causes. 

We audit your insur- 
ance accounts. 



Charles E. Rollins, Jr. John C. Pitcher \ty 

Arch O. Burdick Raymond Kirk \S 

Robert H. Hunter Harry F. Thomas ^^ 

Thomas J. PrindiviUe Arthur Croxson 



^ 






London 




CHICAGO 

New York San Francisco 



461 



THE 



NATIONAL PROVISIONER 



is the medium through which manu- 
facturers of machinery, equipment and 
suppHes for the meat packing and alHed 
industries can estabUsh their name, 
famiUarize the trade with their product 
and secure the good will necessary to 
repeat orders. 

As the recognized authority in the 
meat packing and allied industries it 
assures reputable concerns an oppor- 
tunity to bring their sales appeal before 
the buying power in this field. 

Published every Saturday for 33 years 
and read all over the world. 



THE NATIONAL PROVISIONER 

Old Colony Bldg. 15 Park Row 

CHICAGO NEW YORK 



462 





IXTY-NINE years ago 
THE BRECHT 
COMPANY was 
founded by Mr. Gus V. 
Brecht. The business has 
since grown to international 
proportions, but the ideals 
bred into the organization by 
the Founder have come down 



through the years. The same 
spirit which helped to fabri- 
cate our early success con- 
tinues with us. The same 
quality of service and mer- 
chandise,t he same standards 
of men, the same ideals and 
purposes still dominate this 
organization. 




^SSSheo 1853 ST'LOUIS 



NEW YORK 
^UENOS AIRES 



LIVERPOOL 
SYDNEY 



CHICAGO 
SHANGHAI 



SAN FRANCISCO MADRID 
CAPETOWN PARIS 



MAIN OFFICES AND FACTORIES, ST. LOUIS, U. S. A. 



463 




tJI^lIsheD l»!>5 MLOUIS 





Complete 

Packing House machinery of 
every description for both large 
and small plants. 

Offal machinery and equipment 
for the recovery of packing 
House by-products. 

Canning machinery for every 
purpose allied to the meat pack- 
ing industry. 

Lard pails and cans for both ani- 
mal and vegetable oil products. 

Lard machinery, large and small. 
Complete lard refineries de- 
signed and manufactured. 

Sausage casings carefully graded 
and packed. We are large ex- 
porters and importers of sausage 
making materials. 



Branches: 
NEW YORK 
CHICAGO 
SAN FRANCISCO 
LIVERPOOL 



The BRECHT 

12th and Cass Ave. 

"All machinery, tools and 
the meat packing and 



464 




yfJusHEDlBbi ISI-LOUIS 



Equipment 

Sausage making equipment. 
Complete sausage kitchens de- 
signed and manufactured. 

Oil refining plants for animal 
and vegetable oils. 

Oleo machinery for every 
purpose. 

Refrigerators and specially 'de- 
signed cooling rooms for pack- 
ing plants. 

Market fixtures including 
counters, display cases, blocks 
and meat racks as well as small 
tools and equipment. 




COMPANY 



St. Louis, Mo. 

e q u i p]m ent used in 
allied industries" 



Branches: 

BUENOS AIRES 

MADRID 

SYDNEY 

SHANGHAI 



465 





VERYTHING for the sausage maker, meat 
packer, oil refiner and retail meat market 
man. THE BRECHT COMPANY has 
ong been known as the foremost manufacturer of 
equipment for use in the meat packing and allied 
industries. Through years of close association 
with the problems of the trade our Packing House 
engineers have gained a fund of knowledge which 
is valuable to YOU. They will be glad to help 
with your problem. 




esTABLI 



iHED 1853 STLOUIS 



MAIN OFFICES AND FACTORIES, ST. LOUIS, U. S. A. 



466 



■DaDBDHDHDBDBGHPATENTEDHDKDIDBGBGflDaDa 

■ ° 

y The y 

g . D 

y x\# Jj* v>i« ■ 

Meat Smoking \ 

1 s 

y 5av^-y Time y 

° iSav^^y Labor B 



n Reduces Cost g 

y Increases Profits y 

H - 

■ Recognized today as the most ■ 

■ perfect method of smoking meat ■ 

y D 

■DHDHDBDBDBDBDB Address BDBDBDBDBDBDBDB 

^bobladt0or$otaiion 

1807-1809 So. Clark St. CHICAGO, ILL. 



467 



The Allbright-Nell Co. 

5323 South Western Boulevard 
Chicago, Illinois 



LEADERS in the manufacture of packing 
house equipment. 

ORIGINATORS of the present method of de- 
hairing hogs by massaging with beaters. 

INVENTORS of the lard cooling cylinder. 

WE have maintained the leadership in the 
manufacture of all equipment necessary for 
the production of lard, lard compound and 
the refining of edible oils. 

ORIGINATORS of Hog Dehairing Machines, 
Viscera Inspection Tables, Reversible Trolley 
Conveyors, Lard Cooling Cylinders, Deodor- 
izing for Fats and Oils, Lard Crackling Flour 
Process. 



Some of Our Specialties 



Filter Presses, Tank Overhead Tracking Sys- 

Water Evaporator, Fer- ^^^ Baragwanath Baro- 
tilizer Dryer. • r- ^ c 

Eldredge Patent Blow-up "^^^"^ Condenser. Soap 

System for Tankage. Machinery. 



468 



A Continuous 
Crackling Press 




The Anderson Expeller will 
extract 25 per cent grease from 
the average hydraulic pressed 
cracklings. 

Write for complete information. 
Manufactured by 

The V. D. Anderson Co. 



1935 W. 96th Street 



Cleveland 



Ohio 



469 



ARCTIC 




Ice Making 

and 

Refrigerating Equipment 

In Sizes from One to Five Hundred Tons 
Daily Capacity 

Write Us for Estimates and Literature 

The 

Arctic Ice Machine Co. n„?nT«- 



OHIO, U. S. A. 



470 





tific 
they 
were 



HE choice of progressive packing house men 

- — one experience with a Webster System and 

nothing else will do. We have convinced the most conservative. 

Proper nozzles properly applied is the secret of success. Our 

methods are original and practical — -the product of patient scien- 
development on a large scale — proven in the manifold uses to which 
have been put. In 1921 over 100,000 Webster Brine Spray Nozzles 
at work in the World's largest and most modern packing houses. 



Vigorous air circulation — without fans — dry ceilings, and quick, thorough 
chilling mark our systems. Products acquire and hold a finish which cannot 
be excelled. These results are obtained using weak, high-temperature brine 
— a combination which reduces shrinkage. Pressures required on Webster 
Sprays are exceptionally low, ranging from 3 to 9 lbs. — reducing pumping 
cost. 

Webster Spray Nozzles — as we apply them — will meet your requirements.' 
no matter how severe or unusual. We install complete brine spray systems 
for any service. Our broad experience at your disposal. Why not use it? 

Summer Sausage Drying — with Webster Air Conditioning Apparatus — can 
be done at all seasons, and a product unparalleled in color and uniformity 
assured. We can show you working installations of all sizes. We design, 
manufacture and install complete air conditioning systems for this purpose, 
and a variety of others. 

"THE SUCCESSFUL SYSTEMS ARE WEBSTER SYSTEMS" 



MONADNOCK BLDG., CHICAGO 

471 



LAFAYETTE BLDG., PHILA. 




For Drying or Rendering 

Triumph Steam Dryers are used both for drying and 
rendering. The capacity is large and the power and 
steam consumption low. Nearly looo now in operation. 

Bartlett & Snow 

DRYERS 

comprise thirteen distinctly different types, each of which has 
a particular field of application. Nearly every drying require- 
ment can be properly met by one of these thirteen types. 

The C. O. Bartlett & Snow Co. 

Cleveland, Ohio, U. S. A. 



Style S Dryer — one of the thirteen different types. Used 
for drying tankage and similar materials on large scale. 




472 



"Niagara Brand" 

Genuine 
Double Refined 

Saltpetre 

(Nitrate of Potash) 
and 

Double Refined 

Nitrate of Soda 



Both Complying with all the Requirements 
of the B. A. I. 



JC 



Manufactured by 

Battelle & Renwick 

Established 1840 

80 Maiden Lane, New York 



473 



m 

■-\'-^^ 



if 



'A 



m 

m 
m 



THE 



CASING 
HOUSE 



All kinds of 

SAUSAGE 
CASINGS 

carefully cleaned 
and graded. • 



BcRf H. Levi & C?r Inc. 

ESTABLISHiD 1881 

NEW yORK CHICAGO 

LONDON 






site 

si,« 

Site 
si.*S 

Site 

si.*s 

■>M 
^<iS. 
SSK 
siiS 
Sis 
siK 
si.s 
5i.^s 
sis 

sis 
site 

sis 

^)^ 
site 

site 

m 

>is 

«'(^'' 
sis 

sivS 



474 



FILTER -CEI. 

TRADE MARK REGISTERED U.S. PAJEUT OFFICE 

A CELITE PRODUCT 
In the Refining of Lard and Oils 

Filter-Cel is a very light-weight, highly porous siliceous powder, 
made from the mineral Celite, and especially prepared for facilitat- 
ing filtration processes. It is used to advantage in filtration of all 
kinds of liquids, in conjunction with all types of filters. 

Process: 

Filter-Cel is added to the heated oil, in the clay kettle. The 
mixture is then thoroughly agitated by the paddles or air, and 
pumped through the filter press in the usual way, returning the 
oil from the press to the clay kettle until the oil is brilliant 
and clear. 

The cloth in the filter press acts as a retaining medium for the 
Filter-Cel. A porous film of the filter aid is formed on the cloth, 
which retains and removes completely all of the most finely 
divided gummy and gluey substances, but allows the clear oil 
to pass. 

Application: 

The Filter-Cel treatment is applied to any raw fat or oil that comes from 
rendering tanks, expellers or hydraulic presses, such as: Lard, tallow, cotton- 
seed oil, Unseed oil, kernel oils, peanut oil, corn oil, olive oil and soya bean oil. 

Keeping Qualities of Final 
Product: 



The gummy and gluey impurities, along with the 
moisture, are completely removed by the Filter-Cel 
treatment. The medium, therefore, in which the fer- 
ments propagate best, has been eliminated. The re- 
sulting product has excellent keeping qualities. 



Further Information: 



The services of our technical staff are at the disposal 
of any one desiring help or information on any filtra- 
tion problem. We will gladly submit filtered samples, 
together with complete data on the process. Samples 
of Filter-Cel for testing and experimental use will be 
forwarded on request. 




Celite Products Company 

Chicago — Monadnock Bldg. 
New York — 11 Broadway San Francisco — Monadnock Bldg. 

Boston— 79 Milk St. Buffalo— Mutual Life Bldg. 

Denver— Symes Bldg. Detroit— Book Bldg. 

Cincinnati — Union Central Bldg. Cleveland— Bulkley Bldg. 

Los Angeles— Van Nuys Bldg. Philadelphia— Bulletin Bldg. 

NewOrleans— Whitney Central Bank Bldg. St. Louis — Railway Exchange Bldg. 



475 



I 




The First Tight Oak 
Barrel Catalog. Ex- 
ecutives of leading 
packing concerns have 
written us personal 
letters of thanks for 
this book. 



The First Trade -Marked 
Tight Oak Barrel! 

WHEN a Cleveland Cooper- 
age Barrel successfully 
passes the lastofninerigid inspec- 
tions, then, and not until then, 
is it branded with the "Triangle 
C" trade-mark, — a signature to 
our pledge of unqualified merit. 

A Text Book for the Cooperage 
End of the Packing Industry! 

32 pages of Barrel Facts. The first book 
to present in a single volume complete 
barrel specifications, barrel-buying 
data and barrel -handling pointers. 
Careful reading by an executive is 
virtually certain to result in greater 
packing economy for you. Gladly 
given to executives on request. Write. 




The Cleveland Cooperage Company 

2229 W. 61st ST., CLEVELAND, OHIO 



476 



"Boss" Packing House Equipments 



Grate and U 

Hog Dehairers 

Jerkless Hog Hoists 




SIMPLESTa^dFaSTEST 

Most Effective .koEconomical 

HogDehairingSysteh 




The Great Winners on Merits 

"Boss" Meat Cutter 

Use "Boss" 

Hog and Beef Killing 

Sausage and Lard 

Tanking and Drying 

Outfits 



Consult us about equip- 
ment before building or 
altering your plant 




r/ie Cincinnati Butchers' Supply Co. 



Manufacturers 



Branch Office 

975 Old Colony Bldg. 

Chicago, 111. 



Main Office and Factory 

1 972-2008 Central Ave. 

Cincinnati, Ohio 



477 




The "Dayton" System 

of 

Rendering and Drying Tanks 

(Combination Type) 
Will give you 

Quick Results and Uniform Tankage 
♦ ♦ 

Descriptive Bulletin on Request 

Dayton Beater & Hoist Co. 

Dayton, Ohio 



478 



PRESSES 



for 




Oleo Press 
Our Knuckle Joint Oleo 
Presses have been in use 
for many years by all the 
leading manufacturers of 
Oleo oil in this and other 
countries. The slow, 
steady pressure exerted 
on the material gives re- 
sults unexcelled both as 
to quality of product and 
quantity produced. 



Tankag-e, Glue 
Oleo, Crackling, 
Stearic Acid, 
Tanneries, etc. 




Scrap Press 




Scrap Press 




Tankage Press 



We make Scrap Presses of 
various sizes and with 
pressures of from 60 tons 
to 900 tons to meet the 
requirements of the user. 
The heavier pressures give 
surprising results both a 
to economy of labor and 
small percentage of grease 
left in the crackhng. It will 
pay you to investigate. 
Our Tankage and Glue 
Stock Presses are "Stand- 
ard," and their reputation 
for excellence established by years of use in 
both large and small Pack- 
ing Houses. If you are in- 
terested in 
presses for 
this or any 
other pur- 
pose, let us 
tell you more 
about them. 

We also make Pressure Pumps, 
Accumulators, Operating Valves, 
Fittings, etc. 




Tankage Press 



Dunning & Boschert Press Co.,i 



nc. 



362 West Water St. 



Established 1872 



Syracuse, N. Y. 



479 



"ENTERPRISE" 

New Power Choppers — Tinned 




A'o. 166 



Height 37^ inches 

Length 49 inches 

Diameter of Hopper 20 inches 

Diameter of Throat 7 inches 

Diameter of Plate 8^ inches 

Extra Heavy Pulleys 28x4^ inches 



Speed of Pulleys, 200 revolutions per 

minute. 
Power 7 to 10 horse. 
Capacity per hour, 1500 lbs. of Beef cut 

three times; 3000 Ids. Pork cut twice. 
Weight of Machine complete, 737 lbs. 

Double Thickness Belt must be used 
Greater Capacit.v can be secured by increasing speed of pulleys. This can be done up 
to 30 per cent without injury to machine. 

Packed 1 in a crate, weight 1000 lbs. 




A'o. 1,S6 

Fitted with 15 H. P. Motor 

For Direct or Alternating Current 

^'Height, 41 in. Length, 82 in. Width, 36 in. Weight, 3,000 lbs. Cylinder with or 

without Steam Jacket as desired. The Gears are cut, the smaller one being made of 

Raw Hide. 

Capacity 

Beef (first cutting) 5,000 lbs. per hour 

Beef (second cutting) 2,500 lbs. per hour 

Four Plates are furnished with each machine, one fine (J-j-inch holes), one medium 
(J4-inch holes), one coarse (J^-inch holes) and one Fat (Ij^-inch holes), also three knives 
and one Fat Knife. 

Packed 1 in a crate, weight 3,250 lbs. 

THE ENTERPRISE Mfg. Co. of Pa. 

Phila., U. S. A. 



480 



FRICK 

Ammonia Compressors 




Vertical Single-acting and Horizontal Double-acting 
Medium Speed Types. 

Made in sizes to meet the requirements of 
the Meat Packing and allied industries. 




Ask for Catalogs A-g and A-io. 




Branch Offices and Sales Agents in all principal cities throughout the world 



481 



Gru endler 
Heavy Duty 
Crushers and 
Pulverizers 




This machine is especially adapted for crushing and 
grinding green bones, steamed bones, tankage, manure, 
acid cake, limestone and various other materials. 

Write Us for Full Particulars 

Gruendler equipment is built right, our engineering de- 
partment has had years of experience in the meat and 
allied industry field and we are ready to serve you. 

We also manufacture disintegraters, 
hammer crushers, shredders and 
pulverizers for all purposes. 



Gruendler Patent Crusher & Pulverizer Co. 



942 N. Main St. 



St. Louis, Mo. 




482 




TYPE B BOILER Made in 6 Sizes 



The Latest Ham Cootamers 

The latest ham boilers with the yielding spring pressure attach- 
ment and, therefore, the only ones that will reduce the shrinkage 
in boiling. They are cheaper in the end than any boiler on the 
market. 

No power-press needed. 
No string needed for tying ham. 
No cloth wrapper while boiling the ham. 

Best quality ham. It cooks in its own juice, thus retaining its 
flavor and nourishing qualities. 
Holds together firmly under any conditions. 

Boilers — -Made of cast aluminum. No rust spots. Always sanitary. 
Based on simple common sense principles, they can be worked 
by anybody. 

Beware of infringements. Infringements will be prosecuted. 
Write for details to 

TIb@ Mmm Mmlmr C®irp©iraiftn(0)nn 

1762 Westchester Ave. New York City 




483 




Meat Curing Hogsheads 
for Any Capaci^ 

Our facilities are unexcelled for manufacturing 
hogsheads from strictly genuine quartered white oak, 

1 inch thick before dressed for the staves, and white 
pine or genuine long leaf yellow pine 2 inches thick 
before dressed for the bottoms. 

We use standard hooping of five galvanized hoops, 

2 inches wide. No. 14 gauge. Standard size is 1500 
lbs. capacity, but hogsheads of any capacity less 
than 1500 lbs., with or without covers, made to 
special order. 

We quote prices without obligating our client. 

The Hauser-Stander Tank Co. 

"We Win With Quality" 
Cincinnati, O., U. S. A. 



484 



HAMLED 
TANlSK 




Quality 
Service 



HAMLER BOILER & TANK CO. 

CHICAGO 





CORRUGATED 

RES. U.S. PAT. OFFICE 

FERTILIZER DRYERS 



485 



1 1 e r c e s 


Oil Barrels 


Pork Barrels 


Half Barrels 


and Kegs 


For Domestic and Foreign Trade 


♦ 

Tierces a Specialty 
Capacity 2,000 Packages per Day. 


C. G. Hopkins Cooperage Co. 

Established 190« 

Joplin, Mo. 



486 



Lard Presses 
Sheep Skin Presses 
Stearic Acid Presses 
Oleo Presses 
Taiakage Press 

Cloth 
Tankage Racks 
Tankage Trucks 
Garbage Presses 
Fertilizer Presses 
Hydraulic Pumps 
Hydraulic Valves 
Hydraulic Fittings 



'For Your Pressing Needs'" 




H-P-M 

HYDRAULIC 



Tankage Presses 

There is no shoddy material used in the construction of 
H-P-M Presses. All material and workmanship is of 
the highest quality. All parts are rigidly inspected and 
tested. Every press sold under the H-P-M Guarantee. 
Pressure capacities 15 to 5 00 tons. Single or double 
transfer car systems. 

Ask your Jobber about H-P-M products or write direct to factory. 

The HYDRAULIC PRESS MFG. CO. 

45 Lincoln Avenue, Mount Gilead, Ohio 



BRANCH OFFICES: 
NEW YORK BUFFALO CLEVELAND 



SAN FRANCISCO 



487 



Packers 

wanting to extend their business to 

Scandinavian and 
Baltic Markets 

are offered the services of 

Johs. P. Larsen 

The Danish Oleo Works 
lo Dortheavej 

Copenhagen . L 

DENMARK 

Packing House Products ' Oleo Oil 

Oleo Stock Neutral Lard 

Tallow for Edible and Technical Purposes 

Vegetable Oils for Margarine Making 



Cable Address: ' 'N I RAGRAM, ' ' Copenhagen 
Code: A. B.C. 5th Improved 
Bank: Kjobenhavns Handelsbank, Copenhagen 



488 




TANKHOUSE, ABATTOIR 

RENDERING PLANT 

PACKING HOUSE 

Odors eliminated 

12% ammonia tankage 

Can be made from 
waste hair 

The MACLACHLAN PROCESS 

not only cuts odors but saves 
time and money in the cooking 
and drying of tankage. It de- 
creases the amount of retained 
grease and gives a higher ammonia 
content. 

The process can be added to any 
standard tankhouse layout and re- 
sults in economies that pay for the 
installation many times over. 

For a full description of the 
MACLACHLAN PROCESS 

see chapter on tankage. 

Details of its application to your plant 
will gladly be sent. Our engineering 
advice is free. 

MACLACHLAN REDUCTION PROCESS CO.,inc. 
40 RECTOR ST., NEW YORK CITY 



489 



SPICES 

HERBS— SEEDS 

We have- studied the spice requirements of the Meat 
Packing Trade for many years. Our- long experience, and 
the fact that we are direct importers and grinders, places 
us in position where we can serve you best on the entire 
line of spices, condimental seeds and herbs. 





We specialize in 


— 


Allspice 


Pepper — Black 


Caraway Seed 


Cinnamon 


Pepper — Red 


Cardamon Seed 


Cloves 


Pepper— White 


Celery Seed 


Ginger 


Sausage Seasonings 


Coriander Seed 


Mace 


Marjoram 


Powdered Onion 


Mustard 


Sage 


Garlic 


Nutmegs 


Savory 


Saltpetre 


Paprika 


Thyme 





Our spices are carefully sifted and cleaned, and are ground by special 
improved processes retaining their original pungency and flavor. 

SAUSAGE SEASONINGS 

We can supply our own combinations, or will compound goods in 
conformity with your private formulae. 

We solicit the opportunity of figuring on your needs, and will be glad 
to submit samples, prices, etc. 




Mccormick & co., inc. 

Spice Importers and Grinders 
BALTIMORE, U. S. A. 



490 



Mechanical 

PACKING HOUSE MACHINERY 
and EQUIPMENT 



In almost every civilized country in the 
world "Mechanical" machinery and 
equipment are used, reflecting in their 
consi«?tent daily service credit that is far 
greater than words or pictures can 
describe. 

We also manufacture special equipment 
for the Fertilizer, Sausage, Oleomargarine, 
Creamery, Canning, Lard and Vegetable 
Oil industries, as well as railway bump- 
ing posts, boiler and tank work, etc. 

Our extensive manufacturing and en- 
gineering facilities are at your service. 

Let us assist you in solving your equip- 
ment problems. 

We invite your inquiries. 

THE MECHANICAL MFG. CO. 

Established 1889 
Pershing Road and Loomis Street 

Chicago 

Products of Quality and Distinction 



491 



Morrison's Machinery 

for 

Butchers, Packers, Renderers, 
Garbage Reduction and 
Fertilizer Manufacturers 



Our Specialty: Combined Rendering and 
Drying Tanks, for the building up of 
low grade Tankage for Hog and Poultry 
Feed, for adding blood and Concen- 
trated Tank Water by vacuum produc- 
ing a uniform analysis. They are best 
for converting garbage into a high 
grade vegetable feed. Absolutely Sani- 
tary and Odorless in operation. Per- 
sonal supervision of all installations is 
a guarantee of highest results. 



Horizontal Tankage Dryers, Vertical 
Tankage Dryers, Crackling Breakers, 
Cookers, Retidering Tanks, Tank Water 
Evaporators, Vacuum Pumps, Engines, 
Boilers, Steam and Vacuum Gauges, 
Pressure Regulators and Reducing Valves. 



William G. Morrison 

1-3 North Main Street, Dayton, O., U. S. A. 

— 



The Loeb Sanitary Catch Basin 

For Reclaiming Fats from Waste Waters 



f< 



Gets the Grease ' * 




Reduces the 
free fatty acids 
to a minimum 



A scientific, sanitary, practical 
Catch Basin successfully used in 
the packing and allied industries 

Write for descriptive circular 

NATIONAL SANITARY SERVICE CO. 

Sanitary Trade Engineers 
53 W. Jackson Blvd. CHICAGO, ILLINOIS 

493 




A CASING INSTITUTION 

=^====^= guaranteed by =^=^^=:^ 

A WORLD WIDE REPUTATION 

for 

INTEGRITY 
•^ 45UALITY 
SEJlVtCE 







IBijSOLICIT 

le patron- 
age bi every 
sausage manufac- 
turer who desires 
casings a little 
better, than his 
competitor '^ '^ '^ 




Oppenheimer Casing Co. 

1016-26 W. 36th Street CHICAGO, ILL. 

Also at ==^^====^==^ 
New York : London : Toronto : Buenos Aires : Wellington 

Factories and Agencies throughout the World 




494 



Conveyors for 

every purf ose 

Overhead 

Tracking 

Iron Doors and 

Frames 

Sanitary Tables 

Sanitary Trucks 

Tank Water 

Evaporators 

Fertilizer Dryers 




Machinery 

Lard Tanks and 

Kettles 

Smoke House 

Equipment 

Filter Presses 

Hog Dehairing 

Machines 

Packing House 

and Abattoir 

Specialties 



SQUARE FROM END TO END 

ARE THE HAMS PRODUCED BY THE 

JORDAN 

Square Ham Retainer 
and Ham Boiler 

"Jordan" SQUARE Ham Retainer and Boiler is the 
only Retainer that will produce an absolutely square 
ham from end to end. 

Above illustration shows design of "Jordan" Retainer, 
which produces absolute square end ham after cooking. 
Cover designed in such a manner to properly curve ham 
and permit the use of a power or hand press to insure 
solid formed ham. 

Lever ratchet absolutely cannot become loose, as same 
catches automatically and holds without the use of spring. 
Eliminates cloth wrappers while boiling ham. Has no 
springs to crystallize or weaken. Cooks ham in its own 
juice, thus retaining all its natural flavor and nourishing 
qualities. One slice makes two perfect sandwiches. 

Manufactured in three sises — 

S to 12 lb. boned and fatted hams Stock No. A-1 

12 to 16 lb. boned and fatted hams Stock No. A-2 

16 lbs. and over Stock No. A-3 

THE PACKERS MACHINERY 
& EQUIPMENT CO. 

Manufacturers of 

• PACKING HOUSE MACHINERY 

1400-10 W. 47th St., CHICAGO, 111., U. S. A. Phones Boulevard 1605-6 

Baltimore Office, 620 Dennison St. 

Manufacturers of famous "ECONOMY" Pan Type Viscera Table. 

"Economy" Rapid Meat Cutter and "Hildebrandt Revolving Smoke House." 

495 



Patent Casing Co 

Ch i cago 



Sole licensed manufacturers 
of all kinds of 



Sewed Casings 



Seived under the 

M ay Pate nts 

Granted by the 

United States-C anada 

and 

P r i n c i pal C onntr ies 
of Europe 



Patent Casing Co. 

617-621 W. 24th Place 
Chicago, IlL 



496 



W' 



^ 




Wrapped for ProteSiion 



Paterson Vegetable Parchment 

Nearest to Perfection" 




Established 1885 |;l 9%. U) Incorporated 1891 

T/ie Standard for Nearly Forty Tears 



L: 



Manufactured Exclusively by 

The Paterson Parchment Paper Co. 

Office and Mills 
Passaic, - New Jersey 



497 



Standard Results 

Automatically 

Assured in 



> Scalding and 

> Dehairing Tanks 

-^ — >^ Cooking Vats and 

> Retorts 

> Smoke Houses 

> Evaporators 

or any other places where even 
temperature is essential, if that 
temperature is controlled by 




yj^ Thermostat Bulb 



The Powers 
Regulator No. 11 

Entirely automatic. Reliable. Ac- 
curate. Can be set for the desired 
temperature. Easily applied. Put 
thermostat bulb in liquid to be 
controlled and valve in steam 
supply. 

Used on Hog Scalding and De- 
hairing Tanks, prevents mutilating 
or cutting of the skins. 



Powers Automatic Thermostatic 

Regulators 



Adjustment -> 



Steam 
Valve -> 



Thermostatic 
Motor -> 



Powers Regulator No. 16 

Especially adapted for use in ham 
cookers, vats and open tanks. It 
is quickly and easily installed 
and operated. 

It relieves your emplo.yee of the 
duty of constantly testing the tem- 
perature of the liquid. It saves 
time and labor and assures abso- 
lute uniformity in the product. 



Many of the World's Largest 
Packers are using Powers 
Regulation — much to their 
profit. 

Let us show you where you 
can save money, meat, men, 
and time with Powers Au- 
tomatic Heat Control. 
Heat Regulation has been 
our sole business for over 
thirty years — our wide ex- 
perience is freely at your 
command. 

THEPDWERSRpLCTIRni 

R-903— 126 East 44th St., New York 

2784 Greenview Ave., Chicago 

535 Boston Wharf Bldg., Boston 

The Canadian Powers Regulator Co., Ltd., Toronto, Ont. 

(1696) 



498 



Since the beginning of time, down 
through all the ages, containers 
made of wood have been the most 
satisfactory for the packing of 
food products. 



;PWM €. FIIIICI C©MPArf 



408 Commerce Building 
KANSAS CITY, MO. 



1822 So. Clark Street 
CHICAGO, ILL. 




499 



Double Refined 

Nitrate of Soda 

The same formulas are used with Double 
Refined Nitrate of Soda as with Salt- 
peter, except that i6% less Double Re- 
fined Nitrate of Soda should be used; 
the reason for this being that 84 parts 
of nitrate of soda are equivalent to 100 
parts of saltpeter. 











D 



Complies with Write for Prices 

B. A. I. Requirements Immediate Deliveries 



Stauffer Chemical Co. San Francisco Salt Refinery 

Chauncey, New York San Francisco, Calif. 



Sales Agent — Edgar R. Adler, 

4148 South Halsted St., Chicago, 111. 



500 



Before You Purchase 

Your 

Sausage Machinery 



be sure to investigate the merits 

of the New Model 

"BUFFALO" Silent Meat Cutters 
"BUFFALO" Meat Mixers 
"BUFFALO" Sausage Stuffers 
"BUFFALO" Lard Mixers 
"BUFFALO" Grindstones 
"BUFFALO" Spice Mills 
Kraut Cutters, etc. 



We specialize on the above machines. 
They are being used successfully by thousands 
of sausage makers all over the world. 



Write for catalog and full particulars 

John E. Smith's Sons Co. 

51 Broadway Buffalo, N. Y. 



501 



Established 1868 



S. OPPENHEIMER & CO 
Sausage Casings 



IMPORT 



EXPORT 



96-100 Pearl St. 

NEW YORK 



2700-2706 Wabash Ave. 

CHICAGO 

Luisenhof 

HAMBURG 



47-53 St. John St. 

LONDON 

73-77 Boulcott St. 

WELLINGTON, N. Z. 



502 




Stedman's Grinding and 
Screening Macliinery 

The Disintegrator illustrated is the only machine 
that will successfully grind Fertilizer and Hog 
Feed Tankage. Ask for catalog No. 12. 

Our Hexagon Revolving 
Screen offers an efficient 
and economical solution 
to your screening prob- 
lems, and particularly 
for materials of a wet or 
gummy nature which 
offer difficulties with other types of Screens. 

A simple mechani- 
cal Tapping De- 
vice keeps the 
screen clear with- 
out the employ- 
ment of labor to 
clean out clogged 
materials. The 
ideal Tankage 
Screen. 

Write for bulletin No. 105. 

Details of tapping device 
which keeps wire cloth clean. 

We make a specialty of de- 
signing Grinding and Screen- 
ing Plants. Let us have your 
inquiries. 

Stedman's Foundry & Machine Works 

Founded 183/t Aurora, Indiana 

Atlanta, Ga.: Hurt Bldg., Murphy-Rountree Co., District Sales Representative. 





503 




A Return of Over 
100 Per Cent Annually 

seems impossible, but 
we have over 450 
Swenson's in packing 
houses and rendering 
plants that are get- 
ting that every year 
from the tankwater 
saved in our evapo- 
rators which are also 
used for making over 
80% of all the glue 
and beef extract pro- 
duced in this country. 

The endorsement of our ideas on construction and 
design by such companies as Swift, Armour, Cudahy, 
Wilson, Morris, American Glue Company, U. S. Glue 
Company, Eastern Tanners Glue Company, etc., and 
the number of repeat orders from these people is proof 
enough why our equipment has been adopted as 

"The Standard" 

in animal product recovery processes. 

Over 6,000,000 gallons of 
tank water are handled 
in Swenson's every day. 

Mr. Manager! Can you afford to run this valu- 
able waste material to the sewer any longer ? 

Write today for literature and complete data on 
any problem which interests you. 



Sales and Engineering Offices: 
945 Monadnock Block, Chicago 



Shops and General OflBces: 
Harvey, Illinois 



Cable Address: "Evaporator Chicago," IVeslern Ur\hrt Code 



504 



Hydraulic Presses 

for 
TANKAGE :: LARD :: SCRAPS :: OLEO 
STEARIC ACID :: LEATHER :: SHEEP- 
SKIN AND HIDE BALING 





Belt and Steam-Driven Pumps 
Valves and Fittings 

Cotton and Jute Press Cloth 
Steel and Wood Press Racks 



D D n 



Write for catalogue 



Thomas-Albright Company 



Goshen, Indiana 



505 



Spices 
Seeds 
Herbs 

Thomson & Taylor 
Company 

Chicago 

^^ 

All Varieties of 

Sausage Seasonings 



506 



Union Insulating & 
Construction Company 

Great Northern Building, Chicago 

S. E. McPartlin J. H. Bracken E. S. Main 

Contractors for Corkboard Insulation 

for every type of Refrigerated Building 




Showing insulation and meat rails being applied 
at the United States Cold Storage Co., Chicago 

Contractors of Built-in Refrigerators 

of every type in Hotels, Restaurants, 
Provision Houses, Hospitals, etc. 



Cork Board, Insulating As- 
phalt, Granulated Cork, Min- 
eral Wool, Insulating Paper, 
Meat Rails, Scales, Tracking. 



Celotex Insulating Lumber, espe- 
cially designed for roof insulation 
and for the insulation of dwellings, 
apartments and garages. Celotex 
may be used in place of sheathing 
lumber and as a stucco and plaster 
base. 



Members of this firm have specialized in Heat and Cold 
Insulation for Twenty Years 

n D D 

Estimates and Sketches cheerfully furnished 



507 



Quality 
Capacity 
Service 




1m UNION SALT CO* REriNtPV-CLEVELAND.O. 



Warehouses 700 Ft. Long 

Immediate Shipments 

Carlots Only 

The 

Union Salt Company 

Cleveland, Ohio 



508 



IDEAL STORAGE VATS 

For iig^^ ^ ^or 

Pickling ^^^^^ Curing 




Don't Give lip in Despair! 

When you are looking for 
pickling vats, remember that we 
can supply them in lots from one 
to a carload — and we will save you 
at least 50% on the transaction. 

Buih of hardwood, bound 
with eight iron hoops; of 
170 gallons capacity; and 
warranted to pass the U. S. 
Government inspection. 

Write us for prices and 
delivery. 



United Cooperage Company 

1115 FuUcrlon Avenue 
Chicago, Illinois 



509 



United States Cold Storage Co. 

2IOI W. Pershing Road 

Chicago 

Chicago Junction Railway 




Reasonable Storage Rates and Lowest In- 
surance Rates on aU Packing House Products. 
Accurate Control of Temperature — as required 
from 15 degrees below zero to 50 degrees above. 
Prompt and efftcient service. Our location is 
adjacent to the Union Stock Yards. 

Approved by the Board of Trade 
and the Chicago Mercantile Exchange 

Write. Wire or Phone Lafayette 3060 

United States Cold Storage Co. 

Chicago 



510 




Horizontal Refrigerating Machine 



Ice Making and 

Refrigerating Machinery 

CORLISS AND POPPET 

Valve Engines 

Horizontal Ammonia Compressors from 
6 Tons to 750 Tons Daily Capacity 

Our Representatives are at 
your service to assist you in 
the selection of equipment 
which will be best suited 
for your particular require- 
ments. 

Twin Cylinder vertical am- 
monia compressors from 3^ 
ton and up. 

The 

Vilter Manufacturing Company 

893 Clinton Street, Milwaukee, Wis. 

Branch Offices in all Principal Cities 




I ertical Tmn Cylinder 
Refrigerating Machine 



511 



G. VanGelder & Co. 

Reguliersgracht iq 

AMSTERDAM. Holland 



Importer and Exporter of First Class 
Selected and Unselected 

Sheep Casings 



BRANCHES: 

Chicago Hamburg 

1 18 North Wells Street Grosse Johannisstrasse 15 



Cable address: All offices, "CATAI" 

Codes: A.B.C. 5th and Impr.. A.B.C. 6th Ed. 

Bentley, Marconi, Western Union, Lieber. 



512 




The South's ' 

Largest Packing Corporation 

The building of the new $2,000,000 plant of the Memphis Packing 
Corporation, Memphis, Tennessee, marks another great stride in 
the South's industrial development. 

The personnel of this modernly equipped plant is composed of men 
who have had broad experience in other large packing establish- 
ments of our Country. Their exceptional work with these concerns 
puts them in the "Expert Class." 

We are proud to say the officials in charge of the construction work 
in the Refrigerating Plant of the Memphis Packing Corporation 
specified 

Ice-Making & 
Refrigerating 
Equipment 

Absorption and 

Compression 

Systems 

Write for Bulletins 

HENRY VOGT 

MACHINE COMPANY 

Incorporated 

Louisville, Ky. 





IngeK^oll- 
Rand 



BRANCH OFFICES: 



AMMONIA COMPRESSOR 
IS USED IN THE VOGT 
COMPRESSION SYSTEM 



NEW YORK, CHICAGO. TULSA, DALLAS 

MANUFACTURERS OF ICE-MAKING AND REFRIGERATING MA- 
CHINERY, DROP FORGED STEEL VALVES AND FITTINGS, WATER 
TUBE AND HORIZONTAL RETURN TUBULAR BOILERS. OIL 
REFINERY EQUIPMENT 



513 



Westing house offers 
a complete line of 
Specially Designed 
Motors and. Control 
for the Packinghouse 

Other 

Westinghouse Products 
for the Packinghouse: 

Synchronous Motors 
Motor Generators 
Turbines — Condensers 
Transformers 
Switchboards and 
Switching Equipments 
Arc Welding Equipments 
Electric Baking Ovens 
Industrial Lighting 
Space Heaters 

Westinghouie Electric and t^anufaduring Co. 

East "Piitihurgh, "Pa. 

W^^stinghouse 



il4 




Crushers and Grinders 

for Tankage, Bones, and All By-Products 

Armour Swift, Morris and hundreds of other meat packers both large and small are 
using VXilhams Crushers and Grinders because of their large capacity— small horse 
power requirements — low upkeep expense. 

They are built in sizes and models to suit every purpose. Big green beef heads, 
w?th t»ff'A^"ir'' ' Ar^ largest bones in the carcass can be reduced to any fineness 
with the Williams Mogul Crusher, while smaller bones, tankage and similar materials 
can be ground with the "Regular," '"No. 7.30," or "Little Giant" type, depending on 
ierriittfn" ''l"';- ^"Jthermore, each of these types is built in from 4 to 6 slzes^ 
permitting selection of exactly the proper machine for your use. 

rWWH*^W ^n^,!:' ^""^ Grinders reduce by the Hinged Hammer Principle invented and 
developed by our company. This means that tankage need not be screened after 
leaving the machine, the screen being right in the grinder in the shape of the caLe 
which holds the material within the grinder until of the proper fineness ^ ' 

^rnu^a^J^jJ^-^? "H?"^' ^ ^°- ^2-° ^^^^^Se grinder with air equipment for handling 
ground material. For conservation of ground goods, economy and cleanliness in 
nm1/",fn l^" '"'*^°'^- '^'^^^^ ^I ^^"^'^d. If you have a crushi^g^ or grinding problerS 
put it up to our engineering department. Our one-quarter of a centurv's exDerienS 
IS your guarantee of satisfaction. Free engineering service and plans ^ experience 
WRITE TO DEPT. 37. 

Williams Patent Crusher and Pulverizer Co. 

2701-2723 North Broadway 

U. S. A. 



Plant and General Offices 
Chicago Office c. j ■ T,,r. 

37 W. Van Buren Street C>t. LOUIS, MlSSOUn 



Willi 



Established; 
1871 



San Francisco Office:: 
67 Second Street 




Wolf, Sayer & Heller 



Incorporated 



The Leading Casing House 
of the World 

Cleaners, Importers and Exporters 
of all kinds of 

Sausage Casings 

Also 

Staple Sausage Room Supplies 

Special Victor Flour 

Best Seasoning 

English Breakfast Fancy Pork Sausage 
Seasoning 

Concentrated Garlic 

Colors, Preservatives, Brines, etc. 



Wolf, Sayer & Heller, Inc 

Fulton and Peoria Sts., Chicago 

437 W. 1 6th St., New York 

76 St. Paul St. E., Montreal 

7 and 8 Snow Hill, London, E. C. 

153 Hereford St., Christchurch, N. Z. 

76 Spaldingstr., Hamburg 



.S16 



An Ideal Unit for 
the Packing House 




The YORK Semi- Enclosed 

Vertical Single-Acting Machine 
with Direct Motor Mounting 

WHERE electric current is available at a reasonable 
cost, our Semi-Enclosed Machine, with direct motor 
mounting, makes a neat, clean and highly economical 
plant — no belts, no engine or steam lines. 

The machine occupies a comparatively small floor space. 
All the power developed bj^ the motor is delivered to the 
crank-shaft of the machine. These machines are built in 
sizes from 30 tons refrigerating capacity upwards. 

Write for detailed information and prices. 

YORK MANUFACTURING CO. 
YORK " PENNA. 



517 



"You get what you give" 

John W. Hall 

Webster Building 
327 So. La Salle St., Chicago 

Broker 

Packing House Products 

SPECIALTIES: 
Tallows — Oils — Greases — Tankage — Blood- 
Liquid Stick — Bone Meals — Bones — Glue and 
Gelatin Stocks — Pig Skins — Hog Hair — 
Cracklings — Horns — Hoofs — Cattle Switches 
Pure Animal Bone Black — Syrups and Sugars 
for Curing Purposes 



Chas. D. Kouterick, Mgr. 



D. Geck, President 



^'fi^ 



^ 



^ 






"We Serve to Satisfy" 
BUYERS AND SELLERS 

OF 

GLUES 

TALLOW— GREASE 

CRACKLING— BLOOD— TANKAGE 

HIDES— SKINS 

BONES 

We're here to produce results and work like "HELEN 

BLAZES" to get 'em! Wire or write your offerings. 

D. GECK, Inc. 

80 Maiden Lane New York 

PHONE JOHN 1519 



518 



Member New York Produce Exchange 
Philadelphia Commercial Exchange 

F. C. Rogers 

Broker 

Packing House 
Products 

Beef and Small Stock 

Philadelphia New York 

267 North Front Street 431 West 14th Street 



Charles A. Streets 



Engineers Building 

CI e V e 1 and, Ohio 

Broker 

Packing House Products 

Green and Cured Meats 

Lard, Tallow, Greases, Oils 

Fertilizer Materials 

Codes: Cross, Yopp, Robinson 



519 



Packers -Renderers 



Animal 



Inedible By- Products 
Buyers 



Tallow 
Grease 
Cracklings 


Bones 
Hoofs 
Hair 


Tankage 
Blood 

Stick 


Hides 
Skins 
Gluestock 



Manufacturers 

Darling & Company 

Union Stock Yards, Chicago 



520 



TOPICAL INDEX 

(Need for extended or cross references to subjects in this Packers' 
Encyclopedia is not so great as in many worlts of this character, because 
the arrangement of the text is itself in topical form. The subjects are 
treated in the order in which they come in packinghouse opei'ations, and 
most details are easily located for that reason.) 



Accounting, packinghouse costs 

and 182-195 

Animal glands 167 

Ammonia in tankage, calculating 138 



B 

Bacon, curing 91-97 

Backs, English rib. 87 

Backs, English short clear 87 

Bacon hogs 65 

Back-packing pork cuts 94 

Backs, rib 85 

Backs, rough 85 

Backs, short clear 85 

Backs, short fat 85 

Beef animals, grading of 3 

Beef, baby 3 

Beef casings, handling and grad- 
ing: 

rounds 43-45 

middles 45-46 

bungs 46-47 

weasands 47-48 

bladders 48 

calf bladders 48 

Beef boning 29-30 

Beef, boneless, compared to car- 
cass cuts 32 

Beef breeds described 1 

Beef, carcass cuts, Chicago style 30 
Beef coolers, temperatures in.... 24 

Beef, curing barrelled 3f 

Beef, curing of corned 166 

Beef, edible offal or fancy meats 41 
Beef extract, manufacture of... 49-52 

Beef, grading carcass. .'. 24 

Beef, handling for export 28 

Beef hearts 41 

Beef, loading in cars 25, 26, 27 



Beef livers 41 

Beef, manufacture of dried 37 

Beef, mess 37 

Beef offal, handling edible: 

head 38 

viscera 38-39 

liver 39 

pluck 39 

paunch 39 

inedible offal 40 

feet 40 

Beef ox tails 41 

Beef, plate 36 

Beef, ribbing 25 

Beef tongues 41 

Beef tripe 41 

Beef shrinkage 24 

Beef slavightering operations: 

driving to knocking pen 10 

knocking 11 

shackling 11 

sticking, regular 13 

heading 14 

foot skinning 14 

leg breaking 14 

ripping open 14 

raising gullet 14 

floorsman 15 

breastbone sawer 15 

aitch bone opening 15 

fell cutting 15 

rumping 17 

bung dropping 17 

tail ripping 17 

aitch bone sawing 17 

fell pulling and beating 17 

backing 17 

clearing out 17 

hide dropping 17 

gutting 19 

tail sawing • .. 19 

521 



522 



TOPICAL INDEX 



splitting 19 

neck splitting 19 

scribe sawing 19 

Beef, wholesale cuts 35 

Beef, wrapping for shipment 29 

Beef yields in boning a carcass.. 31 

Beef yields in cutting 33 

Beef yields per cent from various 

grades 8 

Bellies, clear 83 

Bellies, clear, square cut and 

seedless 83 

Bellies, English 85 

Bellies, rib 83 

Bleaching vegetable oils 211 

Blood per head, calculating 

weight of 136 

Blood, cooking and pressing. .135, 136 

Blood and tankage yields 135 

Bones, horns and hoofs 143 

Bones, steamed 136, 137 

Boning beef 29, 30 

Borax, use in curing meats 92 

Boxes for dry salt meats 89 

Brine calculating table 96, 97 

Brine systems, various 202 

Butcher hogs 65 

Butts, jowl 85 

By-products, chemical analysis 

of inedible 137 

By-products, cost and return on. 146 

By-product yield of 1,000-lb. steer 8 



C 

Calf skins, curing 62 

Calves, blood and tankage yields 

from 125 

Calves, dressing of veal 125 

Casings, calves and yearlings... 125 
Casings, handling and grading 

beer- 43-49 

Casings, hog 115 

Casings, sheep 125 

Canned soups, formulas for 164 

Canning meats, methods of 163 

Catch basins 144 

Caul-dressing sheep and lambs. 123 

Cattle, breeds of 1 

Cattle, dressing percentages of . . 8 

Cattle, dual purpose ^ 

Cattle, figuring costs on 186 

Cattle-dressing gang, labor sched- 
ule of 20-21 

Cattle, market classes and grades 

of 3, 5, 6 

Cattle switches, curing 61 



Chemistry, packinghouse ....169-181 
Compound lard, manufacture 

of 214-216 

Construction of packing plants. . 

196-199 

Cooking rendering tanks 127 

Coolers, air circulation in 203 

Costs and accounting, packing- 
house 182-195 

Costs on cattle, figuring 186 

Costs on hogs, figuring 189 

Corned beef, short cure for 166 

Costs, "opportunity" 192 

Cured meats, calculating weights 

of 95 

Cured meats, drainage allowance 

on yi> 

Cured meats, overhauling dry 

salt 93 

Cured meats, overhauling pickle. 93 

Curing ages for meats 94 

Curing, dry salt 93 

Curing, formulas for dry sugar. . 93 
Curing materials, chemical tests 

of 178-181 

Curing ineats for export 93 

Curing periods for pork cuts.... 95 

Curing pork cuts 91-97 

Curing temperatures for pork 

cuts 93 

D 

Deodorizing vegetable oils 213 

Departmentization of packing 

business 190 

Digester tankage or hog feed. 138-139 

Dry sausage 156 

Dry salt meats, regulations for... 83 



English meats in borax, packing 94 



Feeds, specifications for animal.. 136 

Peet, handling cattle 40 

Fertilizer materials, che m i c a 1 

tests of 170 

Fuller's earth for refining lard.. 107 

G 

Gallstones 168 

Gas-fired apparatus for smoking 

ineats 102 

Glands, saving and uses of ani- 
mal 167' 



TOPICAL INDEX 



523 



Glue, manufacture of 141-142 

Greases, chemical standards for. 129 

Grease tests, inedible 130 

Green or sweet pickle meats, 

regxilations for 81 

H 
Hair from cattle ears, uses of... 14 

Hair, handling- hog 145 

Ham boning and cooking. .. .102, 103 

Hams in freezer, carrying 96 

Hams, containers for cooking.... 103 

Hams, curing 91-97 

Hams, long cut 87 

Hams, Manchester S7 

Hams, shrinkages in cooking. . . . 103 

Hams, skinned 81 

Hams, South Staffordshire 87 

Hams, standard 81 

Heads, handling cattle 38 

Hide allowance, grubby 61 

Hides, building the pack 59 

Hides, grading 58 

Hide grubbing seasons 6a 

Hide left on feet, head, etc 61 

Hides, salting 59 

Hide spread, measuring 62 

Hides, taking out of pack 61 

Hides, temperatures in pack.... 59 

Hides, trimming 59 

Hogs, bacon and lard types 63 

Hog bladders 117 

Hogs, breeds of 63 

Hog bungs 116, 117 

Hog carcass shrinkages in cooler 76 
Hog casings, cleaning, grading, 

salting and packing 115-118 

Hogs in cooler, hanging 76 

Hog cooling temperatures 76 

Hog coolers, methods of chilling. 76 

Hogs, dressing yields of 69-Tl 

Hog feed or digester tankage. 138, 139 

Hogs, figuring costs on 189 

Hog hair, handling 145 

Hog hoists, types of 75 

Hog killing costs 75 

Hog killing floor, height of 76 

Hog killing operations: 

shackling 72 

sticking 72 

bleeding 72 

scalding and dehairing 72 

heading 73 

gutting 73 

splitting 73 

dressing 75 

hanging 75 



Hogs, market classes and grades 

of 65 

Hog middles 118 

Hog offal or miscellaneous meats, 

edible 118, 119 

Hog products, green, tempera- 
tures for carrying 76 

Hogs, tests on 69-71 

Hogs, trade requirements in.... 63 

Holding green hog meats 94 

Hydrogenation of oils and fats... 218 



I 

Icing refrigerator cars, cost of. . 261 

Inedible by-products 127 

Inedible hog products, grading. . 128 

K 

Kosher killing 12 

L ■ 

Lambs, market classes of 121 

Lambs, tests on killing 124 

Lard agitator, use of 107 

Lard, butchers' 112 

Lard cooling cylinders, types of 

108-109 

Lard cracklings, method of press- 
ing Ill 

Lard crackling flour, uses of . . . . 112 

Lard definitions in trading 114 

Lard filter press 108 

Lard, kettle rendered, ingredients 110 
Lard, kettle rendered, chilling... 110 
Lard, kettle-rendered, hashing... 110 
Lard, kettle-rendered, rendering, ilo 
Lard, kettle-rendered, settling 

and filling Ill 

Lard, kettle-rendered, yields.... Ill 
Lard manufacture, methods of. . 

103-114 

Lard, making compound 214-216 

Lard, neutral, grades of 112 

Lard, neutral, hashing and ren- 
dering . 112 

Lard, neutral, to get quality.... 113 

Lard, neutral, yields 113 

Lard oil and stearine 113-114 

Lard oils and greases 140 

Lard operating precautions 114 

Lard, prime steam, ingredients 

for 103 

Lard, prime steam, rendering.105-106 
Lard, prime steam, cooking. . .105-106 
Lard, prime steam, drawing off. . 106 



524- 



TOPICAL INDEX 



Lard, prime steam, refining or 

bleaching 107 

Lard, prime steam. Altering 108 

Lard, prime steam, cooling 108 

Lard refining kettles 107 

Lard rolls, use of 109 

Lard, stiffening of 109 

Lard, wet neutral 113 

Lard yields from various fats. 109-110 



M 

Margarin, manufacture of 219 

Markets, influence on accounting 193 

Meat canning 163 

Middles, Dublin 87 

Mutton fats in oleo products.... 55 



N 

Neatsfoot oil 140-141 

Nitrate of soda 92 

O 

Offal, edible hog 118 

Offal from sheep killing 123-124 

Offal, handling edible beef 38-43 

Offal test, butchei' cattle 9 

Offal tests, shipping cattle 9 

Offal, tests on condemned 131 

Oil refining, vegetable 205-214 

Oleo fats, yields from 55 

Oleo oil, grades of 55 

Oleo oil, handling 55 

Oleomargarin, making of 219 

Oleo products, fats included in.. 52 
Oleo products, manufacture of. . . 52 
Oleo products, yields of fats for. 56 
Oleo stock, seeding process for. . . 54 

Oleo stock, pressing 54 

Oleo stocks, tests on 56 

Oleo stearine, handling 55 



P 
Packing plants, construction of 

196-199 

Packing plants, location of 195 

Pickle, formulas for sweet 92 

Pickle, method of making 92 

Pickle, pumping 92 

Pickle, recovery of after curing 

meats 95 

Pickled meats, uniformity of . . . . 83 
Picnics, standard 83 



Pig's feet, preparation of 119 

Pig's feet, yields from 119 

Plates, regular 85 

Plates, clear 85 

Pork cuts. Board of Trade regu- 
lations for 79-91 

Pork, barrelled 79 

mess 79 

back 79 

extra clear 79 

clear 79 

clear back 79 

fat back 79 

ham butt 79 

bean 81 

jowl 81 

clear plate 81 

plate 81 

shoulder butt 81 

clear shoulder 81 

loin 81 

Pork barrels, specifications for. . 89 

Pork cuts, branding 83 

Pork cuts, range of weights in 

trade rules 89 

Pork meats, grading of 91 

Provision plant, layout of 161 

R 

Refrigerator cars, icing 26, 261 

Refrigeration systems, packing- 
house 200-204 

Rendering inedible products 129 

S 

Salt, use in curing meats 91 

Saltpeter, use in curing meats... 92 

Sausage, drying summer 157 

Sausage, emulsion method 148 

Sausage factory, arrangement of 161 

Sausage formvilas, cooked 154 

Sausage formulas, dry or sum- 
mer 157 

Sausage formulas, fresh 149 

Sausage formulas, smoked 150 

Sausage, general directions for 

making 147 

Sausage, moisture table for 148 

Sausage, smoking summer 156 

Sausage yields 147 

Sawdust used for smoking meats. 102 
Scalding tubs, dimensions of.... 75 

Screening inedible products 137 

Sheep and lambs, market classes 

of 121 



TOPICAL INDEX 



525 



Sheep killing methods 121-123 

Sheep and lambs, styles of dress- 
ing 123 

Sheep carcass yields 124 

Sheep casings 125 

Sheep, blood and tankage yields 

from 125 

Shipper pigs, method of dressing. 76 

Shipper pigs, tests on 77 

Shoulders, New Orleans 85 

Shoulders, New York 83 

Shoulders, regular 85 

Shoulders, square 87 

Sides, Birmingham 87 

Sides, Cumberland 87 

Sides, extra short clear 83 

Sides, extra short rib 83 

Sides, Irish cut 87 

Sides, long clear 85 

Sides, long rib 87 

Sides, short clear 83 

Sides, short rib S3 

Sides, South Staffordshire 87 

Sides, Wiltshire 85 

Sides, Yorkshire 87 

Smoking, preparing meat for.... 98 
Smoking, length of time required 

for 99 

Smoking, hanging meat after... 99 
Smokehouses, construction of... 100 
Smokehouses, various types of.. 

100-101 

Smoking meats, materials used 

in 102 

Smoking sweet pickle and dry 

salt meats 98-102 

Sugar, use in curing meats 91 

Summer sausage 156 



T 
Tallows and greases; chemical 

tests of 174 

Tallow and grease, refining in- 
edible 139-140 

Tallow grading standards 57 

Tallow, products for prime 57 

Tallow, raw products for edible. 57 

Tallow yield per head 57 

Tallow yields, inedible 131 

Tankage, blow system for 128 

Tankage, deodorizing 127 

Tankage, digester or hog feed 

138-139 

Tankage, drying concentrated.133-134 

Tanking hog hair 146 

Tank house, inedible 127 

Tank house odors, removing .... 127 
Tankage method for small plants 134 

Tankage, pressing inedible 130 

Tankage values, calcvilating 138 

Tank water value table 133 

Tank water evaporation 131-132 

Tankage yields, inedible 130-131 

Tierces for pickled meats 89 

Tongue, potted 166 

Tongues, removing beef 14 

V 

Vegetable margarin, making . . . 219 

Vegetable oil refining 205-214 

Viscera inspection tables 73 

W 

Wiltshire sides, directions for 

curing 94 

Winter oil, manufacture of.. 216-218 



INDEX TO ILLUSTRATIONS 



Page 
Beef carcass, standard method of 

dressing 18 

Beef cuts, standard wholesale... 34 
Beef forequarter, how to hang 

in refrigerator 27 

Beef killing equipment in large 

plant 11 

Beef killing equipment in small 

plant 13 

Beef killing floor, lay-out of 

modern IB 

Beef, market grades of: 

Choice, good, medium and com- 
mon steer sides 22 

Prime baby beef, good heifer, 
good cow and good bull sides 23 
Canning floor, lay-out of mod- 
ern meat 165 

Cattle business, plan for depart- 

mentizing 190 

Cattle, market classes of: 

Baby beeve 4 

Common cow 4 

Common killing steer a 

Good fat cow 4 

Medium beef steer 2 

Prime killing steer 2 

Coolers, types of overhead bunk- 
ers in 200-203 

Hide, proper lay-out of packer... 60 
Hog business, plan for depart- 

mentizing 191 

Hog carcass, domestic cuts.... 70, 78 



Page 

Hog carcass, export cuts 80 

Hog killing floor, lay-out of 74 

Hogs, market classes and grades 
of: 
Choice, good fat, medium 

butcher 66 

Common, skip or rough, rough 

packing sow 67 

Hogs, typical bacon and lard 64 

Lambs, market grades of 120 

Lard plant, elevation of kettle- 
rendered Ill 

Lard refinery, elevation of 104 

Offal floor, lay-out of an 42 

Oleo plant, elevation of an 53 

Oil refinery, elevations of typi- 
cal vegetable 206, 208, 210, 212 

Packing plants, typical lay-outs 

for 197-199 

Pork cuts, Boai-d of Trade regu- 
lations, domestic and export 

82, 84, 86, 88. 90 

Sausage factory and provision 

plant, lay-out of 162 

Sheep killing floor, lay-lout of 

modern 122 

Smoke house, circular 100 

Smoke house, continuous opera- 
tion 101 

Smoke houses, layouts of 98-99 

Slaughterings, chart showing 

classes of 7 

Tank house, elevation of typical. 126 



526 



INDEX TO ADVERTISEMENTS 



Air Conditioning Apparatus 
A.tmospheric Conditioning Corp.. 471 

Architects and Engineers 

Anders & Reimers 45g 

Chemical & Engineering Co 459 

Henschien & McLaren 460 

Boilers 

Hamler Boiler & Tank Co 485 

Mechanical Manufacturing Co... 491 

Morrison. Wm. G 492 

Vogt Machine Co., Henry 513 



518 
518 



Brokers 

Geek, Inc., D 

Hall, John W 

Johs. P. Larsen, Copenhagen... 

Rogers, F. C g^g 

Streets, Chas. A 519 

Casings 

Berth. Levi & Co., Inc.. 474 

Brecht Co., The 463-466 

Oppenheimer Casing Co 494 

Oppenheimer & Co., S 502 

Patent Casing Co " .' 495 

Van Gelder & Co., G ..[[ 512 

Wolf. Sayer & Heller, Inc.!^!!!! 516 

Catch Basins 
National Sanitary Service Co 493 

Chemicals 

Battelle & Renwick 473 

San Francisco Salt Refinery . 500 

Chemists 
Chemical & Engineering Co 459 

Cleaning IVIaterials 

Armour & Company 45I 

Cudahy Packing Co 452 

Cold Storage 

United States Cold Storage Co.. 510 



Cooperage— Lard Tubs, Barrels, 
Kegs, Etc. 

Cleveland Cooperage Co 476 

Hauser-Stander Tank Co., The.. 484 

Hopkins Cooperage Co., C. G 486 

Price Co., Edwin C [[ 499 

United Cooperage Co 509 

Crackling Presses 

Anderson Co., The V. D 469 

Dunning & Boschert Press Co... 479 

Hydraulic Press Mfg. Co ] 487 

Crushing and Grinding Machinery 
Gruendler Patent Crusher & 



Pulv. Co. 



482 



Stedman's Foundry & Machine 
Works 5Q3 

Williams Patent Crusher & 
P"I^- Co 515 

Curing Mate.'-ials 

Battelle & Renwick 473 

San Francisco Salt Refinery 500 

Union Salt Co 5Qg 

Dryers and Tanks 

Allbright-Nell Co., The 468 

Bartlett & Snow Co., The C. O ' 472 

Brecht Co., The 463-466 

Cmcinnati Butchers' Supply Co.. 477 

Dayton Beater & Hoist Co 478 

Hamler Boiler & Tank Co 485 

Mechanical Manufacturing Co 491 

Morrison, Wm. G 492 

Electric Motors & Packinghouse 

Equipment 

Westinghouse Electric & Mfg. Co. 514 

Evaporators 

Allbright-Nell Co., The 468 

Morrison, Wm. G ' 492 

Swenson Evaporator Co 504 

Ham containers 
Ham Boiler Corporation, The... 483 
Packers Machinery & Equip 
Co.. The 495 



528 



INDEX TO ADVERTISEMENTS 



Hot Water Regulators 
Powers Regulator Co., The 498 

Insulation Material 
Union Insulating & Construction 
Co 507 

Insurance 

Rollins Burdick Hunter Co 461 

Lard and Oil Filtration 
Celite Products Co 475 

Meat Curing Hogsheads and Vats 

Hauser-Stander Tank Co., The.. 484 
United Cooperage Co 509 

IVIeat Packers 

Allied Packers, Inc 450 

Armour & Company 451 

Cudahy Packing Co 452 

Dold Packing Co., Jacob 453 

Morris & Co 454 

Rohe & Brother 455 

Swift & Company 456 

Wilson & Co 457 

Motors and Control Apparatus 
VVestinghouse Electric & Mfg. Co. 514 

Oils and Fats 
Johs. P. Larsen, Copenhagen.... 488 
Oil Refining and Margarin Machinery 

Allbright-Nell Co., The 468 

Brecht Co., The 463-466 

Mechanical Mfg. Co., The 491 

Oil Refining Materials 

Celite Products Co 475 

Packers' Association 
Institute of American Meat 
Packers 448, 449 

Packinghouse Machinery and Equip- 
ment 

Allbright-Nell Co., The 468 

Brecht Co., The 463-466 

Cincinnati Butchers' Supply Co., 

The - 477 

Hydraulic Press Mfg. Co 487 

Maclachlan Reduction Process 

Co., Inc 489 

Mechanical Mfg. Co., The 491 

Morrison, Wm. G 492 

Packers' Machinery & Equip. Co. 495 

Smith's Sons Co., John E 501 

Thomas-Albright Co 505 



Parchment Paper 
Paterson Parchment Paper Co., 
The 497 

Presses for Lard, Oils, Acids, Fer- 
tilizers, Tankage, Etc. 

Anderson Co., V. D 469 

Dunning & Boschert Press Co... 479 
Hydraulic Press Mfg. Co., The... 487 
Thomas- Albright Co 505 

Refrigerating and Ice-Making 
Machinery 

Arctic Ice Machine Co 470 

Brecht Co., The 463-466 

Frick Co 481 

Vilter Mfg. Co., The 511 

Vogt Machine Co., Henry 513 

York Manufacturing Co 517 

Refrigeration, Brine Spray 

Atmospheric Conditioning Corp.. 471 

Refrigeration Regulators 

Powers Regulator Co., The 498 

Renderers — Tallow, Oleo Oil, Etc. 

Johs. P. Larsen, Copenhagen.... 488 

Renderers — Inedible By-Products 
Darling & Co 520 

Rendering Equipment 

Allbright-Nell Co., The 468 

Bartlett & Snow Co., The CO.. 472 

Brecht Co., The 463-466 

Cincinnati Butchers' Supply Co., 

The 477 

Dayton Beater & Hoist Co 478 

Hamler Boiler & Tank Co 485 

Maclachlan Reduction Process Co. 489 

Mechanical Mfg. Co., The 491 

Morrison, Wm. G 492 

Salt 
Union Salt Co 508 

Sausage Machinery 

Brecht Co., The 463-466 

Cincinnati Butchers' Supply Co., 

The 477 

Enterprise Manufacturing Co.... 480 
Mechanical Manufacturing Co., 

The 491 

Smith's Sons Co., John E 501 

Sausage Seasonings 

McCormick & Co., Inc 490 

Thomson & Taylor Co 506 

Wolf, Sayer & Heller 516 



INDEX TO ADVERTISEMENTS 



529 



Screening Machinery 
Stedman's Foundry & Mach. 
Works 503 

Smokehouse Equipment 
Airoblast Corporation 467 

Spices, Herbs, Etc. 

McCormick & Co., Inc 490 

Thomson & Taylor Co 506 

Tankage Process 

Maclachlan Reduction Process Co. 489 



Temperature Regulators 
Powers Regulator Co., The 498 

Trade and Market Information 

The National Provisioner 447, 462 

Valves, Gauges, Pumps, Etc. 

Hydraulic Press Mfg. Co., The.. 487 

Morrison, Wm. G 492 

Powers Regulator Co., The 498 

Thomas- Albright Co 505 




Pholo by G. Van Gelder 



The House of the Butchers' Guild 



THIS is the famous House of the 
Butchers' Guild iu Haarlem, Hol- 
land, built in 1603. It still stands, 
noted as one of the most beautiful 
examples of architecture in Europe, 
and a fine monument to the spirit of 
the old-time butcher organizations. 
These guilds, primarily instituted in 
self-defense, developed into associa- 
tions to encourage thrift, to make 
provision for old age and poor and 
distressed brethren, and to increase 
the efficiency of the meat trade. Long 
since passed away, these guilds left a 
heritage that formed the basis of the 
development of the meat industry in 
other lands. 



